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Pork Meatball Banh Mi: Submitted by: Robert Losee | Date Added: 30 Jan 2012
Listed in: Meat / Pork

2/3 cups mayonnaise
2 green onions, finely chopped
1 Tbs hot chili sauce (such as srirachha)

1 pound ground pork
¼ cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 Tbs fish sauce (such as nam pla or nuoc nam)
1 Tbs hot chili sauce (such as sriracha)
1 Tbs sugar
2 tsp cornstarch
1 tsp freshly ground black pepper
1 tsp coarse kosher salt

2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon (Japanese white radish)
¼ cup unseasoned rice vinegar
¼ cup sugar
1 teaspoon coarse kosher salt
1 Tbs Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
16 large fresh cilantro sprigs

Cooking Instructions

Makes 4 sandwiches

These are a French-Vietnamese hybrid sandwich. Boarders on too hot, meaning it's just right.

Stir all ingredients in small bowl. Season with salt. This can be made 1 day ahead. Cover and chill.

Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoon for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. Can be made 1 day ahead. Cover and chill.

Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Saute until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave ½-inch-thick shell. Spread hot chili mayo over each bread shell, then arrange cilantro on the bottom halves. Fill each with ¼ of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

Based on Bon Appétit, January 2010 recipe.

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Visitor Comments (1):

These meatballs are tasty using 1/2 hamburger and 1/2 ground pork. Left by: Meg (18 Aug 2013)


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