Flavor packed meatballs in a crusty French baguette topped with crisp pickled veggies.
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.
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.
Heat oil in a pan on medium-high heat and cook meatballs under thoroughly cooked.
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.