Impossible Banh Mi & Vegetarian Pho

S6 E02 | Animal Control + Impossible Meat with Joel McHale & Grace Palmer | Something's Burning

Joel McHale and Grace Palmer drop by to talk Animal Control (season 4!) so Bert cooks for Grace with Impossible meat. Cue: aggressive aromas, Diet Coke debates, how much money he makes, and a mini love letter to New Zealand. Menu: crunchy Banh Mi with lemongrass “meatballs” and a cozy vegetarian pho.

Impossible Banh Mi (with Nuoc Mam)

Ingredients:

  • 1 1/2 packs Impossible ground "meat"
  • 1 tsp vegetarian fish sauce
  • 1 tsp dark soy sauce
  • 1 tsp vegan Worcestershire
  • 2 tbsp panko breadcrumbs (plus more if needed)
  • 1 large brown egg (plus extra if needed)
  • 2 tbsp cane sugar
  • 1/3 cup finely chopped green onions
  • 3 garlic cloves, grated (microplane)
  • 2 lemongrass stalks, white parts only, finely minced
  • 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil (for sheet)
  • Salt & pepper, to taste
  • Nuoc Mam (Vegetarian): 1/4 cup vegetarian fish sauce, 1/3 cup water, 3 tbsp rice vinegar, 2 tbsp cane sugar, 3 garlic cloves (crushed or grated), 1 bird’s eye chili (sliced), 4 tbsp lime juice
  • For the Rolls: 6 crusty Banh Mi rolls
  • 2 carrots, julienned
  • 3 Persian cucumbers, thinly sliced on the bias
  • 1 head romaine, roughly chopped
  • 1 jalapeño, thinly sliced
  • 1 avocado, thinly sliced on the bias
  • Mint leaves
  • Cilantro leaves
  • Sambal, for spreading
  • Vegan mayo, for spreading
  • Softened butter, for spreading

Steps:

  1. Preheat oven to 425°F. Line a sheet pan with lightly oiled parchment.
  2. Make the vegetarian nuoc mam: whisk fish sauce, water, rice vinegar, sugar, garlic, chili, and lime juice. Portion into small bowls; chill or hold at room temp.
  3. In a large bowl, combine Impossible meat, vegetarian fish sauce, dark soy, vegan Worcestershire, panko, egg, sugar, green onions, grated garlic, minced lemongrass, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Mix well with hands.
  4. Form generous golf‑ball–size meatballs, pressing tightly so they hold. If loose, add another egg and 1 tbsp panko.
  5. Arrange meatballs on prepared sheet and bake 14–15 minutes, until dark golden.
  6. Prep fillings: slice vegetables; keep covered with a damp paper towel. Split Banh Mi rolls about 3/4 through.
  7. To build: smear rolls with butter and a little vegan mayo. Add chopped romaine, cilantro, and mint. Nestle 4–5 warm meatballs per roll; tuck in carrots, cucumbers, jalapeño, and avocado. Serve with sambal and bowls of nuoc mam for dipping.

Vegetarian Pho (Weeknight-Style)

Ingredients:

  • 64 oz low‑sodium vegetable broth
  • 6 green onions, thinly sliced
  • 1 tbsp fresh ginger, peeled and grated
  • Salt, to taste
  • 1 1/2 tbsp butter
  • 6 oz shiitake mushrooms, stems removed
  • 1 1/2 tsp hoisin sauce
  • 2 tsp sesame oil
  • ~1 oz rice noodles, cooked

Steps:

  1. In a pot, bring vegetable broth to a simmer with most of the green onions and grated ginger; season with salt.
  2. In a skillet, melt butter; sauté shiitakes until tender and lightly browned. Stir in hoisin and sesame oil to glaze; add to broth.
  3. Add cooked rice noodles to bowls. Ladle hot broth with mushrooms over top. Garnish with remaining green onions.
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