An inspired and audacious fusion of two beloved street foods, this appetizer takes the heart of a classic Southern hush puppy and infuses it with the vibrant, zesty soul of a Vietnamese Banh Mi sandwich. Crispy on the outside, fluffy on the inside, and studded with tangy pickled vegetables, fresh cilantro, and a surprising kick of jalapeño, these bites are a culinary conversation starter. Served with a creamy Sriracha-Lime Aioli, this is a dish that will redefine what you thought a hush puppy could be. This seems to just make sense to me... Hush puppies are great (Long John Silvers made some really great ones!), but they're sort of boring. This fusion puts the right stuff in the right place.
Here in Lexington, a basket of hot, freshly fried hush puppies is pure comfort. It’s the taste of summer fish fries and community gatherings. On the other side of the world, on the bustling streets of Saigon, that same vibrant energy is found in the Banh Mi sandwich—a perfect symphony of tangy pickles, fresh herbs, and spicy chili. One night, a wild thought sparked: what if we could get the two to meet? What if we could pack all the flavor of a Banh Mi inside a hush puppy?
The experiment was nothing short of spectacular. We started with a classic buttermilk cornmeal batter, the foundation of any good hush puppy. Then came the magic: we folded in finely chopped, quick-pickled carrots and daikon, handfuls of fresh cilantro, and bits of spicy jalapeño. The batter, once so familiar, was transformed into something entirely new.
When they hit the hot oil, the aroma was incredible. The savory cornmeal scent mingled with the fresh notes of cilantro and the subtle tang of the pickles. The result is a textural and flavorful journey in every bite. You get the signature crunch of the golden cornmeal crust, followed by a soft, fluffy interior. Then, your palate is awakened by the bright, sweet-and-sour crunch of the pickled vegetables and the fresh, herbaceous pop of cilantro, all underscored by a delightful kick of fresh jalapeño heat. Dipped in a cool, creamy, and spicy Sriracha-Lime Aioli, it’s a perfect bite. This is more than just a recipe; it's a celebration of how different food cultures can come together to create something beautiful and delicious.
Recipe
Yields: About 24 small hush puppies Prep time: 25 minutes (includes pickling time) Cook time: 15 minutes
Ingredients:
For the Quick Pickled Carrots & Daikon:
½ cup julienned or finely chopped carrots
½ cup julienned or finely chopped daikon radish (or use 1 cup of carrots if unavailable)
½ cup rice vinegar
½ cup water
2 tablespoons sugar
1 teaspoon salt
For the Sriracha-Lime Aioli:
¾ cup mayonnaise
1-2 tablespoons Sriracha, to taste
Juice and zest of 1 lime
1 small clove garlic, grated
For the 'Banh Mi' Hush Puppies:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
½ cup finely chopped fresh cilantro
1-2 jalapeños, finely minced (seeds removed for mild, included for a spicy challenge)
1 tablespoon fish sauce (optional, for umami)
Canola or vegetable oil, for frying
Process/Steps:
Make the Quick Pickles: In a small bowl, whisk together the rice vinegar, water, 2 tablespoons sugar, and 1 teaspoon salt until dissolved. Add the chopped carrots and daikon. Let sit for at least 20 minutes while you prepare everything else, tossing occasionally.
Make the Aioli: In another small bowl, combine the mayonnaise, Sriracha (start with 1 tablespoon), lime juice and zest, and grated garlic. Stir well. Taste and add more Sriracha if desired. Cover and refrigerate.
Prepare the Batter: In a large bowl, whisk together the cornmeal, flour, 1 tablespoon sugar, baking powder, and salt. In a separate medium bowl, whisk together the egg and buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined.
Incorporate Banh Mi Flavors: Thoroughly drain the pickled carrots and daikon, squeezing out any excess liquid. Add the drained pickles, chopped cilantro, minced jalapeños, and optional fish sauce to the batter. Gently fold until everything is evenly distributed. Do not overmix.
Heat the Oil: Pour oil to a depth of about 1-2 inches in a heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 360°F (180°C).
Fry the Hush Puppies: Using two spoons or a small cookie scoop, carefully drop tablespoon-sized balls of batter into the hot oil. Fry 5-6 at a time to avoid overcrowding. Cook for 3-4 minutes, turning them over halfway through, until they are deep golden brown and cooked through.
Drain and Serve: Use a slotted spoon to transfer the cooked hush puppies to a wire rack to drain. Serve immediately while hot and crispy, with the chilled Sriracha-Lime Aioli for dipping.
Nutritional Estimate (per serving, based on 6 servings of 4 hush puppies):
Calories: 360
Fat: 24g
Saturated Fat: 4g
Carbohydrates: 32g
Fiber: 3g
Sugar: 8g
Protein: 5g
Disclaimer: This is an estimate and can vary based on specific ingredients and frying process.
Get ready to surprise and delight your guests with this incredible fusion of Southern comfort and Vietnamese vibrancy. They are guaranteed to be the talk of the table!
