Vietnamese-Style Banh Mi Meatball




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Published on Apr 16, 2016

Pickled Carrot and Daikon Ingredients:

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

Meatballs Ingredients:

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

Sandwich Ingredients:

Sriracha mayo


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!

Music provided by Audio Network. Used with permission


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