Need a Low Carb option for your Banh Mi Addiction? these keto Banh mi meatballs served on Napa cabbage are a great alternative to the classic baguette.
If you want a satisfying meatball with fresh herbs, unique flavors and rich fatty deliciousness then this is the meatball for you. Banh Mi is a traditional Vietnamese sandwich served on a light airy French baguette filled with a variety of different ingredients. Most have a type of meat like sliced pork, chicken or beef along with herbs such as mint, cilantro and basil stuffed into the baguette with veggies veggies like diakon, carrots, sliced jalapeño, cucumber and many others. Pate is often spread on the baguette and different Aiolis may be used to enhance the sandwich. There’s no right or wrong version and ingredients can be substituted to your taste.
To make this low carb version I’ve substituted Napa cabbage leaves for the baguette. I decided to make a pork meatball as my protein of choice. I know that pate can be a little intimidating and if you’re not feeling adventurous. Just replace with additional ground pork. Pate comes in many varieties and can normally be found in the cheese area of higher end grocery stores. Look for a brand that has minimal carbs because some types will contain added sugars. I actually found a very mild pork/chicken pate that had an amazing creamy texture with a silky richness. Folding the pate into the meatball is a great way to introduce extra fat, flavor all in one ingredient. You'll find that this combination of flavors really work well together in this recipe.
Just to take this dish up another notch we added some pickled diakon radish and carrots along with a spicy creamy sauce that really takes the meatballs to another level. The crunch of the pickled veggies and the creamy spice from the sauce are the perfect condiments to make this a complete meal.