Balkan Ćevapčići with Đuveč

Balkan Ćevapčići with Đuveč

Balkan
Plate

Balkan Ćevapčići Sausages with Đuveč Rice

Balkan Ćevapčići with Đuveč Rice brings the bold, smoky flavors of Southeast Europe to your table. These small, finger-shaped sausages are grilled to perfection, with a juicy, springy texture and a deeply seasoned flavor that reflects their rich culinary heritage.

Traditionally enjoyed in countries like Bosnia, Serbia, and Croatia, Ćevapčići are often served tucked into warm flatbread or plated alongside sides like ajvar, chopped onions, and cooling yogurt. Our version pairs them with Đuveč Rice—a comforting, slow-cooked tomato rice with bell peppers and herbs that completes the meal.

 

Đuveč Spice Blend

Hungarian paprika, green and red bell pepper, black pepper, marjoram, savory, fenugreek, celery seeds

Balkan Ćevapčići with Đuveč

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Ajvar

roasted bell pepper

1. Roast

Preheat OVEN to 400°F.
Roast one or more whole bell pepper for 30-40 minutes until they are tender and slightly burnt. Turn them every 10 to 15 minutes.
 
Let them cool. Remove the stem and seeds, and peel them. 
 
 

2. Blend

In a FOOD PROCESSOR, blend the bell pepper until it turns into a smooth paste.
 

3. Cook

In a small POT, add 2 tbsp oil for the first bell pepper, and add 1 tbsp for each additional bell pepper. Heat to sizzling hot.
 
Careful of splatters, add bell pepper paste.
Optionally, add grated garlic and/or chilies to taste.
 
Cover. Cook over low heat for 1 hour.
 
Add a pinch of sugar (optional) and salt to taste.
Optionally, add vinegar to taste.
 
Continue to cook until all oil disappeared and the sauce has a consistency like a dip or spread. Stir frequently to avoid burning.
Balkan Ćevapčići with Đuveč

Balkan Ćevapčići with Đuveč

SpiceBreeze
Ćevapčići is a popular dish from the Balkans, particularly enjoyed in countries like Croatia, Serbia, Macedonia, and Bosnia and Herzegovina. These small, finger-shaped grilled sausages with a smooth and springy texture are bursting with flavor and are perfect for a casual gathering or a delicious weeknight dinner. Đuveč is a versatile and comforting one-pot meal that can be enjoyed on its own (see option 2 in the directions) or as a side dish.
hands-on time 30 minutes
Course Main Course
Cuisine Balkan
Servings 3

Ingredients
  

Sausages

  • 1 lb ground meat [1]
  • 2 cloves garlic finely chopped (optional)
  • 1/2 tsp baking soda

Balkan Rice

  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tomato chopped
  • 1/2 cup peas (fresh or frozen)
  • 1 cup rice thoroughly rinsed
  • 4-5 cups vegetable or chicken broth [2]
  • oil
  • salt & pepper

Đuveč Culinary Spice Kit

  • Hungarian paprika, green and red bell pepper, black pepper, marjoram, savory, fenugreek, celery seeds

Suggested Sides

  • French fries or baked potatoes
  • sour cream or plain yogurt
  • ajvar paste
  • cabbage salad

Instructions
 

Balkan Sausages

  • In a BOWL, mix meat with baking soda, 2 oz water, garlic, salt & pepper to taste.
  • Knead for about 20 minutes.
  • Wet your hands with a little water. Form small sausages, with a diameter of a thumb and no more than 2 inches in length.
  • Place sausages in a large BAKING PAN.
  • If you make a bigger batch, place BAKING PAPER or ALUMINUM FOIL between each layer.
  • Cover the BAKING PAN.
  • Let them rest in the fridge for 12-24 hours.
  • Grill the sausages over medium heat Occasionally, brush sausages with the broth.
  • Alternatively, fry the sausages in a PAN with oil over medium heat, turning frequently.
    Balkan Ćevapčići

Balkan Rice - Option 1: as a Side [2]

  • In a POT, heat oil over medium heat.
  • Fry onions and garlic over low heat until translucent.
  • Add tomatoes, peas, Đuveč spices, and salt & pepper to taste.
  • Add the rice. Mix well.
  • Add 2 cups broth or more until all is covered.
  • Cover. Bring to a boil. Reduce heat to low.
  • Cook until the rice is done and all liquid has been absorbed, about 20-25 minutes.

Balkan Rice - Option 2: as a Complete Meal [2]

  • Modify the directions for Balkan Rice - Option 1, as following:
  • Before adding onions to the POT, fry 8 oz chicken (1/2 inch sized pieces) over high heat for 5 minutes, stirring occasionally. Return heat to medium and continue with the onions.
  • After the onions are done, add 1 chopped bell pepper (red or green or mixed). Fry the bell peppers for 5 minutes, stirring occasionally.
  • Continue with adding the tomatoes, ...

Serve Options

  • 1. Serve sausages with rice (as a side) and any fresh green salad with a light dressing (no mayo or cream) [3]. Optionally, add mustard or our Apple Beer Grill Sauce.
  • 2a). Serve sausages in bread:
    Brush the inside of the bread with broth and spread it with sour cream or yogurt or with ajvar.
    Fill the bread with chopped onions and 2 to 5 sausages.
    Balkan Ćevapčići in bun
  • 2b) Prepare Balkan rice as a complete meal.
    Optionally, serve it with any fresh green salad with a light dressing (no mayo or cream) [3].
  • 3) Make it a complex Balkan meal:
    Serve sausages with rice (as a side), add cabbage salad and ajvar. Optionally, add French fries.

Notes

[1] Recommended: 70-80% beef, mixed with lamb   or 100% beef or veal. Any other meat combinations works too.
[2] Optionally, for authentic red color:
  • Plan for about 1 cup more broth.
  • When adding the broth, add 1/2 cup more of the broth and 1 tbsp tomato paste.
  • During the last cooking step, check after 15 and 20 minutes if there is still any liquid left to complete the rice cooking process without burning it. If necessary, add 1/4 cup of boiling hot broth. But don't stir!
[3] See inspirations for leaf green salads in our culinary building blocks.
Cajun Blackened Fish

Cajun Blackened Fish

Cajun Blackened Fish

Cajun Blackened Fish

SpiceBreeze
Our new Cajun blend is crafted for bold, flavorful blackened fish or poultry. Blackening creates a smoky crust that seals in juices and amps up the flavor—just be sure to fire up the outdoor grill unless you’re aiming for a smoky kitchen! Prefer something simpler? Traditional pan-frying works just as well and still delivers that deep, Southern-style taste.
hands-on time 30 minutes
Course Main Course
Cuisine Cajun
Servings 3

Ingredients
  

Protein

  • 1 lb fish filet salmon, halibut, sea bass, catfish, or haddock

Fresh Produce

  • 3 cloves garlic thinly sliced
  • 1 lemon quartered

Dairy

  • 1 tbsp parmesan cheese grated
  • butter

Packaged Goods/Staples

  • olive oil
  • vegetable oil
  • salt & pepper

Blackened Culinary Spice Kit

  • Paprika, garlic, yellow mustard, onions, black peppercorns, oregano, cumin, cayenne, thyme, bay leaves, celery seeds

Suggested Sides

  • ▪ green asparagus or endives steamed
  • ▪ coleslaw or green lettuce salad
  • ▪ pearl couscous, orzo pasta, or rice
  • ▪ sweet potatoes cooked or baked

Instructions
 

Asparagus

  • In a POT, heat  1 tbsp olive oil over medium heat.
  • Add 1 tbsp butter, garlic, and asparagus.
  • Season with salt & pepper to taste.
  • Cook over low heat for about 5 minutes. Flip the asparagus occasionally.
  • Scoop the asparagus out and keep it warm.

Sauce

  • In the same POT, careful of splatters, add 1 cup of water, parmesan, and salt & pepper to taste.
  • Mix well and bring to a boil.
  • Turn off. Keep warm.

Fish

  • Season fish with Blackened spices and salt to taste.
  • In a PAN, heat 1 tsp vegetable oil (not olive oil!) to smoking hot.
  • Stir in 2 tbsp of butter. Add fish.
  • Flip the fish when one side is blackened.
  • Lower the heat if the fish needs more time to cook through.
  • Serve the fish with lemon, asparagus with sauce, and your selected additional side/s.
  • Enjoy!

Notes

▪ Alternatively, fry the fish over medium heat.
▪ Substitute the fish with chicken breast pounded down to 0.5-inch thickness.

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Lebanese Fattoush

Lebanese Fattoush

Sumac
Sumac Flower

Fattoush

Fattoush is the beloved Lebanese salad of infinite variations. Perfect for hot weather, crunchy, fresh vegetables make up the majority of this dish and are unique to each family.  

Sumac

The authenticity of fattoush lies with sumac and the crisp flatbread, similar to croutons. A crushed red berry, sumac provides a distinct, tart flavor similar to lemon, and is incredibly common in Middle Eastern dishes.

Add Grilled Meat or Vegetables

Serve fattoush with grilled chicken, beef, or vegetables seasoned with our Lebanese Baharat blend. Pure dry-roasted cooked garbanzo beans make another good addition.

Alternatively, go for another Lebanese classic: Shawarma.

Variations​
Fattoush Spices

[1] Allspice, black pepper, cinnamon, fenugreek, cloves, ginger, nutmeg

[2] Sumac

Lebanese Fattoush

Lebanese Fattoush

SpiceBreeze
Fattoush is a beloved Lebanese salad with endless regional and family variations. Especially perfect for warm weather, it’s built around crunchy, fresh vegetables—each household choosing its own mix for a personal touch.
The Key: Sumac and Crisp Flatbread
What gives fattoush its signature flavor is sumac, a crushed red berry with a tart, lemony taste. It’s a staple in Middle Eastern cuisine and brings a bright zing to the dish. Paired with toasted flatbread pieces (think Middle Eastern croutons), it creates the perfect balance of texture and flavor.
Make It a Meal
Fattoush shines on its own, but it also pairs beautifully with grilled chicken, beef, or vegetables seasoned with our Lebanese Baharat blend. For a plant-based twist, toss in dry-roasted garbanzo beans for a satisfying, protein-rich addition.
hands-on time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Salad Base

  • 3 cups lettuce cut into 1/2-inch strips

Firm Ingredients

  • 1 Persian cucumber
  • 1/2 yellow bell pepper
  • 1/2 cup red radish halved and sliced

Soft Ingredients

  • 1 medium tomato

Protein

  • 1 lb chicken breast tenders, or thighs

Crunchy Toppings

  • 2 pita bread cut into 1x1 inches chips

Fresh Herbs

  • 1/2 cup flat parsley or mint chopped

Dressing

  • lemon juice
  • olive and vegetable oil
  • pomegranate molasses or syrup optional

Fattoush Culinary Spice Kit

  • Pouch [1] Allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, and ginger for the protein
  • POUCH [2] Sumac for the salad

Optional

  • sliced onions, and/or grated garlic
  • dry-roasted pre-cooked garbanzo beans
  • Serve with extra pita bread

Instructions
 

Dry-Marinade

  • Cut chicken into 1/4-inch thin strips.
  • Rub them with salt to taste and all Fattoush [1] spices until all strips are evenly coated.
  • Place chicken in a sealed bag or container and let marinate in the fridge overnight.

Salad Dressing

  • In a CUP, mix 1 tbsp lemon juice, Fattoush [2] spices, salt to taste, and 1-2 tbsp olive oil.

Salad

  • Cut vegetables into bite-size pieces.
  • In a large BOWL, add all vegetables, herbs, and the dressing. and toss lightly.

Fry

  • In a PAN, heat 2 tbsp olive oil over medium heat.
  • Fry pita chips in several batches until crisp. Take them out and set aside.
  • In the same PAN, heat 2 tbsp vegetable oil over high heat.
  • Fry chicken strips until they turn brown.

Serve

  • Serve salad, pita chips, and chicken in separate bowls.
  • Everyone can create a salad plate with pita chips and chicken to taste.
  • Enjoy!

Notes

▪ Substitute chicken with sirloin beef, or vegetables*.
▪ Substitute pita bread with any flatbread.
▪ Top meat with a tahini or yogurt sauce*.
▪ Make Shawarma instead*.
*For all recipes click here.
South African Sosaties

South African Sosaties

South African Sosaties

South African Sosaties

SpiceBreeze
Sosaties are fragrant, marinated skewers rooted in Cape Malay cuisine and now a beloved staple across South African homes. The marinade blends warm spices with a hint of sweetness—and a little heat if you choose. Want to dial it up? Add fresh chilies. Tiny bird’s eye chilies, common in African and Asian cooking, bring a manageable kick—milder than fiery habaneros but still full of punch.
hands-on time 30 minutes
Course Main Course
Cuisine South African
Servings 3

Ingredients
  

  • 1.5 lb lamb loin, chicken breast, or sirloin beef cut into 3/4 inch pieces
  • 1.5 cups dried apricots 5 of them cut into thin slices
  • 2 green or red bell pepper cut into 1-inch pieces
  • 1-2 fresh chilies chopped (optional)
  • 12 skewers*)
  • 1 large onion halved, one half chopped
  • 2 cloves garlic grated
  • 0.5 cup dark vinegar
  • oil
  • salt

Sosaties Culinary Spice Kit

  • Orange peel, bay leaf, ginger, turmeric, coriander, onion, chili, cumin, garlic, curry leaf, fenugreek, cilantro, yellow mustard, cinnamon, cardamom, black pepper

Suggested Side

  • Cooked or steamed rice

Instructions
 

  • In a BOWL, add the meat and season all sides with salt to taste. Cover.
  • In a SMALL POT, heat 2 tbsp oil. Fry the chopped onions until soft. Add garlic, apricot slices, Sosaties spices, vinegar, 1/4 cup of water, and chilies (optional) to taste. Mix well. Cover. Bring to a boil. Cook over low heat for 10 minutes. Let it cool, then pour over the meat. Mix well. Let the meat marinate in the fridge for 2 to 24 hours.
  • Preheat OVEN to 425°F.
  • Thread meat, apricots, bell pepper, and onions alternating onto skewers. Place skewers on a BAKING SHEET lined with aluminum foil. Roast in the OVEN to the desired doneness, turning skewers midway.
  • Dipping sauce: In a SMALL POT, mix the remaining marinade with 1/4 - 1 cup water, and salt to taste. Bring to a boil. Cook over medium heat for 5 minutes.
  • Serve skewers with rice and dipping sauce. Enjoy!

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
  • Substitute meat with tofu or butternut squash.
  • Substitute dried apricots with dried prunes or figs.

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South African Sosaties

South African Sosaties

Sosaties are marinated skewers from the Cape Malay which became a staple in South African homes. Their flavor is fragrant and a little spicy. Optionally, add fresh chilies. Tiny bird’s eye chilies are popular in African and Asian cooking. Their spiciness is relatively lower compared to Habanero chilies.

  • 1.5 lb lamb loin, chicken breast, or sirloin beef (cut into 3/4 inch pieces)
  • 1.5 cups dried apricots (5 of them cut into thin slices)
  • 2 green or red bell pepper (cut into 1-inch pieces)
  • 1-2 fresh chilies (chopped (optional))
  • 12 skewers*)
  • 1 large onion (halved, one half chopped)
  • 2 cloves garlic (grated)
  • 0.5 cup dark vinegar
  • oil
  • salt

Sosaties Culinary Spice Kit

  • Orange peel, bay leaf, ginger, turmeric, coriander, onion, chili, cumin, garlic, curry leaf, fenugreek, cilantro, yellow mustard, cinnamon, cardamom, black pepper

Suggested Side

  • Cooked or steamed rice
  1. In a BOWL, add the meat and season all sides with salt to taste. Cover.
  2. In a SMALL POT, heat 2 tbsp oil. Fry the chopped onions until soft. Add garlic, apricot slices, Sosaties spices, vinegar, 1/4 cup of water, and chilies (optional) to taste. Mix well. Cover. Bring to a boil. Cook over low heat for 10 minutes. Let it cool, then pour over the meat. Mix well. Let the meat marinate in the fridge for 2 to 24 hours.
  3. Preheat OVEN to 425°F.
  4. Thread meat, apricots, bell pepper, and onions alternating onto skewers. Place skewers on a BAKING SHEET lined with aluminum foil. Roast in the OVEN to the desired doneness, turning skewers midway.
  5. Dipping sauce: In a SMALL POT, mix the remaining marinade with 1/4 – 1 cup water, and salt to taste. Bring to a boil. Cook over medium heat for 5 minutes.
  6. Serve skewers with rice and dipping sauce. Enjoy!

*) If using wooden skewers, soak them first for 30 minutes in water.

  • Substitute meat with tofu or butternut squash.
  • Substitute dried apricots with dried prunes or figs.
Main Course
South African
curry leaves, fenugreek, orange peel
Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

SpiceBreeze
Pollo a la Brasa is Peru’s iconic rotisserie chicken, often served with a vibrant, spicy green sauce called ají verde. To save time without sacrificing flavor, our version uses pan-fried chicken strips. The dish gets its signature smoky-sour depth and rich red hue from ají panca—a mild, fruity chili that's a staple in everyday Peruvian cooking. It adds subtle heat and complexity to sauces, stews, and marinades alike.
Course Main Course
Cuisine Peruvian
Servings 3

Ingredients
  

Protein

  • 1.5 lb boneless chicken pieces [1] cut into 1-inch strips

Grill - Marinade

  • 1/4 cup dark beer
  • 1 tbsp soy sauce [2]
  • 2 tbsp vinegar
  • 5 cloves garlic grated

Salad - Bean & Corn

  • 1 can Lima or kidney beans drained and rinsed
  • 1 cup corn frozen
  • 1-2 lime or lemon for juice

Sauce - Aji Verde

  • 1 green bell pepper finely chopped [3]
  • 1 green onion finely chopped [3]
  • 1-3 green jalapeno pepper finely chopped (optional) [3]
  • 1 clove garlic grated
  • 1 tbsp chopped cilantro or parsley
  • 1-2 lime or lemon for juice
  • 4 oz queso blanco or feta plain

Packaged Goods/Staples

  • oil
  • salt & pepper

Pollo a la Brasa Culinary Spice Kit

  • Aji panca pepper, smoked paprika, mild chili pepper, cumin, rosemary, black pepper

Suggested Sides

  • French fries
  • cooked rice
  • roasted bread slices
  • mashed potatoes

Instructions
 

Grill - Marinade

  • In a CONTAINER, mix 1/4 cup beer, 1 tbsp soy sauce, 2 tbsp vinegar, 5 cloves garlic, Pollo a la Brasa spices, and salt to taste.
  • Add chicken. Mix well. Cover.
  • Let it marinate in the fridge for 1 - 3 hours.

Salad - Bean Base

  • In a BOWL, add beans and corn. Mix well.

Salad - Dressing

  • In a CUP, add 3 tbsp lime or lemon juice and 1 tbsp oil. Mix well.
  • Pour dressing over the salad base.
  • Season with salt & pepper to taste.
  • Let salad rest for 1 hour.

Sauce - Aji Verde

  • In a BOWL, mix chopped veggies and herbs (bell pepper, green onions, green jalapeno pepper, garlic, cilantro or parsley).
  • Season with 2 tbsp lime or lemon juice and 1 tbsp oil.
  • Add cheese and mix well.
  • Optionally, season with salt & pepper to taste.

Grill or Fry

  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry chicken until crisp and cooked through.

Serve

  • Serve chicken with salad, Aji Verde sauce, and your preferred sides.
  • Enjoy!

Notes

[1] Substitute chicken with pork chops. 
Alternatively, grill 2 lbs whole chicken pieces with skin.
[2] Find tips to substitute soy sauce on our blog.
[3] Optionally, add all vegetables in a food processor and pulse for a couple of times.

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Banh Mi Thit

Vietnamese Banh Mi Thit

Vietnamese
Bánh Mì

Asian Crispy Meat Sandwich
with Tangy Pickled Vegetables

Bánh mì refers to the iconic Vietnamese baguette, a lasting culinary influence from the French colonial period. The word “thịt” means meat, a common filling in this beloved sandwich. 

Our spice blend features authentic Vietnamese cinnamon, known for its unique balance of sweetness and a hint of spice, adding an extra layer of warmth and complexity to the flavors.

Bánh Mì Spice Blend

Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves.

Banh Mi Thit

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Alternative Ingredients
  • Substitute pork with chicken, turkey, or tofu.
  • Substitute daikon with radish or turnip.
  • Substitute daikon and carrots with coleslaw.
Bánh Mì Xíu Mại
Bánh Mì Thịt Xíu Mại

Variations

Explore the recipes for the following dish variations as you scroll down:

  • Bánh mì thit xá xíu with BBQ meat
  • Bánh mì thit xíu mai with meatbals
  • Bánh mì thit – tofu 
baguette

Crispy Baguette

The sandwich is made with a crispy, airy French-style baguette introduced during colonial times. Unlike traditional French baguettes, bánh mì bread is often lighter and less dense, incorporating rice flour for a delicate crunch.

Click to Discover Daikon

Balancing all the Flavors

Bánh mì combines a mix of savory, sweet, tangy, and spicy flavors. It typically includes

  • Pickled vegetables (carrots, daikon radish)
  • Fresh herbs like cilantro
  • Cucumber slices
  • Chili peppers for heat
  • Mayonnaise or butter for creaminess

 

Vietnamese Bánh Mì Thịt - Tofu

Vietnamese Bánh Mì - Tofu

SpiceBreeze
Bánh Mì Thịt, a delicious Vietnamese sandwich, traditionally features a combination of succulent meat, pickled vegetables, fresh herbs, and a crusty baguette. In this vegan version, the meat is substituted with tofu to create a plant-based delight. The dish offers a fantastic blend of textures and flavors.
hands-on time 30 minutes
Course Main Course
Cuisine Vietnamese
Servings 3

Ingredients
  

Pickled Topping

  • 1/2 lb daikon or cucumber and carrots mix 70:30, grated
  • 1 tbsp lemon juice
  • 1 tbsp tamari [1] or fish sauce to taste

Spread

  • 1/2 cup mayonnaise [2]
  • 1 tsp lemon juice
  • chili sauce (optional) to taste

Tofu

  • 1 block extra-firm tofu 14-16 oz
  • 2 cloves garlic grated or pressed
  • 2 tbsp tamari [1]
  • 1 tbsp rice vinegar or (cooking) wine
  • 1 tbsp (agave) syrup or honey or (brown) sugar
  • 1 tbsp starch corn starch or arrowroot
  • 1 tsp fish sauce (optional)
  • oil

Choose One

  • 1-2 baguette authentic
  • any type of bun or bread
  • cooked rice or quinoa

Optional Toppings

  • some sprigs cilantro
  • jalapenos

Culinary Spice Kit

  • Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves

Instructions
 

Pickle the Vegetables

  • In a BOWL, mix lime juice and tamari.
  • Add vegetables. Mix well.
  • Let it sit for 15 minutes.

Spread

  • In a BOWL, mix mayonnaise with lemon juice and (optional) chili sauce.

Press the Tofu

  • Place the tofu in a press [3] and keep it in the fridge for 1-2 hours. Drain.
  • Cut the tofu into 8-10 slices about 1/2-inch thick.
    sliced tofu

Marinate the Tofu

  • In a BOWL, mix garlic, tamari, vinegar, syrup, and starch.
  • Optionally, add fish sauce to taste
  • Stir in Banh Mi Spices.
  • Place tofu slices on a large PLATE. Pour marinade over it.
  • Let sit for 10 minutes, turning halfway.

Fry the Tofu

  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry tofu slices in one layer until brown on both sides.
  • Repeat with any remaining slices.

Assemble your Banh mi thit

  • Spread mayonnaise on one half of the baguette.
  • Place fried tofu in the baguette.
  • Top the baguette with the pickles, and, optionally, cilantro leaves and/or sliced jalapenos.
  • Enjoy!

Notes

[1] Substitute with soy sauce or see more substitutes in our blog.
[2] Substitute mayonnaise with yogurt.
[3] We recommend tofu press on Amazon. This is not an affiliate link, which means that we don't get paid if you buy it. We just use it for years now and it works perfectly.
Alternatively, place the tofu in a strainer that sits in a container. Cover with a plate and put some weight on top.
 
Banh Mi Thit

Vietnamese Banh Mi Thit Xá Xíu

SpiceBreeze
Bold, vibrant flavors come together in this Vietnamese street food classic, offering a satisfying mix of textures. The rich char siu pork pairs beautifully with the light crunch of cucumber and the zing of pickled daikon and carrots.
Cuisine Vietnamese
Servings 3

Ingredients
  

  • 1 lb pork boneless (cutlet or belly)
  • 1 lb daikon and carrots mix 70:30
  • 2-4 Persian cucumber
  • 1-2 baguette
  • 4 cloves garlic grated
  • 4 tbsp tamari or soy sauce
  • 2 tbsp cooking wine e.g. Marsala/ dry sherry/ white wine
  • 4-6 tbsp agave syrup or honey or sugar
  • 2-8 tbsp rice wine vinegar or white vinegar
  • oil

Optional

  • 1 tsp sesame oil
  • 1 tsp fish sauce or 1 tbsp anchovy paste
  • mayonnaise
  • some sprigs cilantro
  • jalapenos

Culinary Spice Kit

  • Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves

Instructions
 

Marinade

  • Cut meat in 1-inch cubes.
  • In a CONTAINER, mix garlic, tamari, cooking wine, 2 tbsp syrup, 1 tbsp oil.
  • Optional use sesame oil and fish sauce.
  • Stir in Banh Mi Spices.
  • Add meat. Mix well.
  • Let rest in the fridge for 2-24 hours. Stir halfway.

Pickles

  • Cut daikon and carrots into thin match-like strips or grate them.
  • In a BOWL, add 1 cup water.
  • Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
  • Let rest in fridge 2-24 hours.

Grill

  • Preheat OVEN to 390°F.
  • Place meat on a baking sheet with parchment paper.
  • Bake 30 minutes.
  • Turn halfway and brush meat with the marinade.

Cut

  • Cut cucumber in strips.
  • Cut meat thinly.

Assemble your Banh mi thit

  • Place meat in your baguette.
  • Add cucumber and pickles.

Optional

  • Spread mayonnaise on one half of the baguette. Top with cilantro leaves and/or sliced jalapenos.
  • Enjoy!
Bánh Mì Xíu Mại

Vietnamese Bánh Mì Xíu Mại

SpiceBreeze
Bánh Mì refers to Vietnamese baguette. It’s a heritage from the French colonial period. This recipe is a simplified version for Bánh mì Xíu Mại with meatballs. The spice blend includes rare Vietnamese cinnamon. It’s not only sweet but a bit spicy as well.
 
hands-on time 30 minutes
Course Main Course
Cuisine Vietnamese
Servings 3

Ingredients
  

For the meatballs

  • 1 lb ground meat (pork veal, or poultry)
  • 1/2 lb jicama grated
  • 3 tomato/es chopped
  • 1 small onion finely chopped
  • 3 cloves garlic chopped
  • sesame oil
  • 2 tbsp tapioca starch

For the sauce

  • 1 large onion chopped
  • tomato paste
  • coconut or palm oil

For the pickles

  • 1 lb daikon and carrots mix 70:30
  • agave syrup or honey or sugar
  • rice wine vinegar or white vinegar

For serving

  • 2-4 Persian cucumber cut in thin strips
  • 1-2 baguette

Optional

  • tamari or soy sauce
  • fish sauce
  • mayonnaise
  • some sprigs cilantro
  • jalapenos sliced

Culinary Spice Kit

  • Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves

Instructions
 

Cook jicama

  • In a small POT, bring water to boil and cook jicama for 5 minutes. Drain and set aside to cool.

Pickles

  • Cut daikon and carrots into thin match-like strips or grate them.
  • Keep 2 tbsp cooked jicama aside and add remaining jicama to the daikon and carrots.
  • In a BOWL, add 1 cup water.
  • Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
  • Let rest in fridge 1-24 hours.

Fry garlic and onions

  • In a PAN, heat 1 tbsp sesame oil over medium heat. Add garlic and onions. Fry over medium-low heat until the onions turn brown. Take them out and set aside to cool.

Prepare meatballs

  • In a BOWL, mix ground meat, 2 tbsp jicama, fried garlic and onions, tapioca starch, and salt to taste. Mix well.
  • Form meatballs. Use about 1 tbsp of the meat mixture for each meatball.

Steam meatballs

  • In a large POT, place a deep soup plate. Fill water around the plate up to half of the height of the plate. Place meatballs in the plate. Cover POT. Heat water and steam meatballs for 15 minutes.

Sauce

  • In a PAN, heat 1 tbsp coconut oil. Add onions and Banh Mi Spices. Mix well.
  • Fry onions until they turn translucent.
  • Add tomatoes and salt to taste. Cook over slow heat for 10 minutes.
  • Add 1 cup of water and stir in 1-2 tbsp tomato paste.
  • Season with tamari and fish sauce to taste.
  • Add steamed meatballs and the liquid from its plate.
  • Mix well and let cook over low heat for 5 minutes, stirring in between.

Assemble your Banh mi thit

  • Place meat in your baguette.
  • Add cucumber and pickles.
  • Spread mayonnaise on one half of the baguette (optional).
  • Top with cilantro leaves and/or sliced jalapenos (optional).
  • Enjoy!