Brush Up Your Vietnamese-Style Cooking Chops With This Banh Mi Meatball Sandwich

INGREDIENTS

For the pickled Carrot and Daikon:
1 1/2 cups of daikon radish

1 1/2 cups of carrots

2 jalapeños

2 Tbsp. of sugar

1/2 tsp of salt

2 tsp of sesame oil

3 Tbsp. of rice vinegar

For the meatballs:
1 lb of ground pork

2 tbsp of chopped cilantro, basil or parsley

1 scallion, chopped

3 cloves of garlic, minced

1 Tbsp. of fish sauce

1 Tbsp. of Sriracha

2 tsp of sugar

Salt and pepper to taste

1 Tbsp. of cornstarch

For the sandwich:
Baguette

Sriracha mayo

Cilantro

PREPARATION:

Combine the pickled carrot and daikon ingredients in a mixing bowl. Set aside and let them pickle for at least an hour.

Combine all of the banh mi meatball ingredients in a large mixing bowl. Form ping pong sized meatballs. Pan fry until browned on all sides and cooked all the way through.

Put together the sandwich. Smear a layer of Sriracha mayo on one half of the baguette, add the meats, a few of the pickled carrots and daikon and some fresh cilantro. Top with other half of baguette. Enjoy!

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