Pork meatball banh mi

It’s been a while since I’ve put up a recipe, hasn’t it? I’ve been bad about taking pictures of what I do, and now that I get around to it – well, look at the picture above. So grainy. I left my camera on 3200 ISO, dammit. Anyway, I’ve made this enough that it deserves to be put on here. Originally from the January 2010 issue of Bon Appetit, I’ve scrapped the hot chili mayo that you can see in the picture above because, well, it’s not very good.

In any event, this pork meatball banh mi (vietnamese sandwich) is pretty good. The mixture of sweet, spice, and fish sauce in the meatballs is superb, and the jalapenos and vinegary pickled vegetables really complete the dish.

1 lb. ground pork
1/4 cup chopped basil
4 cloves garlic, minced
3 finely chopped green onions
1 tbsp fish sauce
1 tbsp Sriracha
1 tbsp sugar
2 tsp cornstarch
1 tsp black pepper
1 tsp kosher salt

2 cups coarsely grated carrots
2 cups coarsely grated daikon
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 tsp kosher salt
1 tbsp sesame oil
2-3 thinly sliced jalapeno chiles
Cilantro sprigs
Baguette or rolls

For meatballs, mix ingredients in a large bowl. Roll into small (~1-2 inch) balls, place on a cooking sheet and chill.

For sandwich, toss first five ingredients in a medium bowl and let sit for 1 hour (this is important!).

Preheat oven to 300F. Heat sesame oil in a large pan and saute meatballs. Transfer meatballs to a different cooking sheet, and place in oven (to keep warm).

To make sandwich, either cut baguette in half (for an open-faced sandwich) or remove some of inside to make room for ingredients. Drain pickled vegetables, and add everything to bread.