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Pork Meatball Banh Mi

by Jeanne Thiel Kelley
make-ahead
Yield: makes 4 sandwichesCook: 15 minutes
Source: https://www.bonappetit.com/recipe/pork-meatball-banh-mi

Ingredients

You have 5 of 21
produce
  • ○jalapeño chiles(thinly sliced)
  • ○4 clovesgarlic cloves(minced)
  • ○3green onions(finely chopped)
  • ○2 cupscarrots(coarsely grated)
  • ○2 cupsdaikon(coarsely grated peeled)
  • ○16 large sprigsfresh cilantro sprigs(fresh)
  • ○2green onions(finely chopped)
  • ○1/4 cupfresh basil(finely chopped)
protein
  • ○1 poundground pork
dairy
  • ✓2/3 cupmayonnaise
grain
  • ○4 10-inch-long piecesbaguettes
pantry staple
  • ✓1 teaspoonblack pepper(freshly ground)
  • ○1 tablespoonhot chili sauce(such as sriracha)
  • ✓1 tablespoonfish sauce(such as nam pla or nuoc nam)
  • ○1 tablespoonhot chili sauce(such as sriracha)
  • ✓1 tablespoonsugar
  • ○2 teaspoonscornstarch
  • ○1 teaspoonkosher salt(coarse)
  • ✓1/4 cuprice vinegar(unseasoned)
  • ✓1/4 cupsugar
  • ○1 teaspoonkosher salt(coarse)
  • ○1 tablespoonsesame oil(Asian)

Instructions

  1. Stir all ingredients for hot chili mayo in a small bowl. Season with salt. Cover and chill if making ahead.
  2. Line a large dinner plate or pie dish with plastic wrap. Gently mix all meatball ingredients in a large bowl. Using moistened hands, roll meat mixture into 1-inch meatballs. Arrange on plate. Cover and chill if making ahead.
  3. Toss the first 5 sandwich ingredients in a medium bowl. Let stand at room temperature for 1 hour, tossing occasionally.
  4. Preheat oven to 300°F. Heat sesame oil in a large skillet over medium-high heat. Add half of the meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to a rimmed baking sheet. Place in oven to keep warm. Repeat with remaining meatballs.
  5. Cut each baguette or baguette piece horizontally in half. Scoop out the inside of each piece of bread. Spread hot chili mayo on both sides of bread. Arrange jalapeños, then cilantro, on bottom halves. Top with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Put top halves on each sandwich.

My notes

Can be made 1 day ahead.