Thai Mi, You’ll Like Mi!

ThaiMi

Summer has finally arrived in the Twin Cities and we are beyond thrilled at the Hare household. Ecstatic. We love being outside gardening, fishing, camping, hiking, and soaking up our three months of warmth and sun.

Weekend mornings the Hare pair frequently hits up one of the many farmers markets that grace us for a few short months. If we’re lucky we make a double score of one of the amazing breads from Patisserie 46 and #7 Sauce from Gai Gai Thai, snagging a pastry or a breakfast bowl while we’re at it…ok sometimes both. Whilst munching on these delicious treats last weekend I thought, why not put them together into a fabulous mouthful of goodness? I called in reinforcements, and the Pheasant and I put our heads together to come up with a Thai inspired banh mi using some of our favorite Twin Cities food scores.

The baguette from Patisserie 46 is really flavorful and tangy with the addition of rye flour, and compliments the spicy, sour, sweet, nutty flavors of sandwich fillings. Gai Gai Thai’s #7 sauce is an absolute staple in the Hare’s house. It’s our hot sauce of choice on anything from eggs to tacos (yep, tacos).

P&H feels so fortunate to know the creators of these fantastic foods and we hope that you enjoy our bahn mi creation…

Thai Mi, You’ll Like Mi

Thai Pork Meatballs

1 lb ground pork
1 T minced lemongrass
1 T grated fresh ginger
1 T minced fresh garlic
1 medium shallot finely chopped
1 T chopped fresh mint
1 T fish sauce
1 tsp soy sauce
1 large pinch of white pepper

Preheat the oven to 375 degrees F. Grease a baking pan sheet with canola or other high heat oil. Mix all ingredients together until combined. Form mixture into 1.5” balls or about 16 meatballs and place on greased baking pan.
Bake at 375 for about 30 minutes, turning meatballs halfway through baking.

Pickled Carrot and Green Papaya

2/3 cup rice vinegar
3 T cane sugar
1/4 tsp salt
1 scant cup peeled shredded green papaya
1 scant cup peeled shredded carrots
2 T or 1 medium/large shallot thinly sliced
1 Thai chili, thinly sliced (more or less to taste)

Stir the sugar and salt into the vinegar until dissolved. Add the rest of the ingredients and gently toss to combine and fully coat. Set aside or refrigerate for up to 1 day (longer is fine, but the texture will change over time).

Peanut Mayo

1/3 cup mayo (Hellman’s or Trader Joe’s brand)
1/4 cup chunky salted peanut butter (no sugar added in ours, but could be good!)
A splash of soy sauce to taste

Stir mayo and peanut butter to combine. Done!

To Assemble

Baguette (preferably Patisserie 46 Baguette)
Thai basil washed, and torn or chopped if desired
English cucumber, washed and thinly sliced
Cilantro (if desired)
Gai Gai Thai  #7 Sauce

Slice baguette into sandwich sized portions, slitting baguette in half. Spread desired amount of peanut mayo on the inside of the top and bottom baguette halves. Top bottom of bread with cucumber slices, meatballs, pickled veggies, a nice drizzle of pickling juice (trust us), Thai basil and finish with a nice drizzle of #7 sauce. Close, bite, enjoy!

A Few Tips 

Thai chilis and #7 Sauce are spicy! Adjust to your spice tolerance! The Pheasant breathes fire so we had to cool it down a bit for the Hare.

The Hare is vegetarian and really enjoyed hers with marinated grilled ginger/honey/lemongrass tofu and a bit of extra herbs. Yum!

Bon Appétit,
Sara (The Hare)

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