Banh mi siu mai integrates the rich traditions of Vietnamese street food with the heartwarming comfort of Siu Mai (shumai), creating a dish that's both satisfying and full of vibrant flavors. This guide will walk you through the process of making your own banh mi siu mai at home, perfect for a quick unique lunch or a casual dinner.
 
Time: 30 minutes
Serving: 2-3 people, makes approximately 12 meatballs
 
 
INGREDIENTS
 
For meatballs
1 small onion, diced (about 2/3 cup diced onions)
1/2 tablespoon minced garlic
0.70 lbs ground pork
3/8 teaspoon salt
1/3 cup panko breadcrumbs
1/4 cup milk
black pepper
olive oil
 
For tomato sauce
1/2 tablespoon minced shallot
1/2 tablespoon minced garlic
398ml (14oz) of diced tomatoes in can, drained
1 tablespoon fish sauce
1/2 tablespoon soy sauce
1 teaspoon tomato paste
1/3 cup water (or chicken stock)
 
For cornstarch slurry (optional to thicken sauce)
1/2 teaspoon cornstarch
1/2 tablespoon water
 
For serving
2 banh mi (baguettes), lightly toasted
chopped cilantro (for garnishing)
 
 
INSTRUCTIONS
 
Heat a sauté pan on medium. Add olive oil, then chopped onions and garlic. Sauté for 3-4 minutes until translucent to enhance their sweetness. Let cool.
In a bowl, combine ground pork, cooked onions, meatball ingredients, and a good amount of cracked black pepper. Mix well for 2-3 minutes until it's well combined and sticky.
Use just over 1 1/2 tablespoons of filling for each meatball. Put them on a heatproof plate. Steam in a steamer or large pan for about 5-6 minutes until nearly cooked. Transfer to a plate and save any juice released.
Heat a sauté pan on medium to high. Add olive oil, shallot, and garlic. Sauté until fragrant. Add diced tomatoes, stir, and cook until they begin to soften and juice releases.
Add meat juice and extra water or chicken stock to bring the total added liquid to about 2/3 cup in the tomato sauce. Mix in tomato paste, fish sauce, soy sauce, and black pepper. Heat until simmering, then lower the heat, cover, and simmer gently for a few minutes until flavors blend. Adjust seasonings as needed.
Add meatballs to the pan, cover, and simmer for a few minutes. Flip once until cooked through and coated with sauce.
Transfer the meatballs to plates/bowls. To thicken the tomato sauce, mix cornstarch with water to create a slurry. Gradually stir in the slurry into the sauce to thicken it, adding only as much as needed to reach your desired consistency.
Pour tomato sauce into plates/bowls. Top with green onions and serve right away with banh mi or baguettes.
 
Enjoy your banh mi siu mai immediately while it's still warm and the baguette is crispy. This fusion dish not only offers a unique twist on traditional Vietnamese banh mi but also adds the succulent flavors of siu mai, making it an unforgettable meal that's sure to impress.