Vietnamese-Style Meatball Banh Mi
Flavor packed meatballs in a crusty French baguette topped with crisp pickled veggies.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Ingredients
Vietnamese-Style Slaw
- 1 1/2 cups Daikon Radish Shredded
- 1 1/2 cups Carrots Shredded
- 2 Jalepenos Sliced
- 2 tbsp Sugar
- 1/2 tspn Salt
- 2 tspn Sesame Oil
- 3 tbsp Rice Vinegar
Meatballs
- 1 lb Ground Pork
- 1 Scallion Chopped
- 2 tbsp Chili Garlic Sauce
- 3 Garlic Cloves Minced
- 2 tbsp Fish Sauce
- 1 tbsp Cilantro Chopped
- 2 tbsp Parsley Chopped
- 2 tbsp Basil Chopped
- 1 tbsp Corn Starch
- 2 tspn Salt
- 2 tspn Pepper
Banh Mi Construction
- 4 French Baguette 6 inches
Instructions
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In a mixing bowl, combine the daikon radish, carrots, jalepenos, sugar, salt, sesame oil, and rice vinegar. Mix well and pickle at least 1 hour.
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In a separate bowl, combine the pork, scallion, chili garlic sauce, fish sauce, cilantro, parsley, basil, corn starch, salt, and pepper and mix well and shape them into meatballs.
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Heat oil in a pan on medium-high heat and cook meatballs under thoroughly cooked.
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Cut a baguette in half length-wise and slather one side with sriracha mayo. Then place 3-4 meatballs on top of the mayo and top with slaw. Enjoy.