Ingredients:
Pickled Vegetables:
1/4 cup rice wine vinegar
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup julienned carrot (2 inches long)
1/2 cup julienned daikon (2 inches long)
Pork Meatballs:
1 pound ground pork
1 tablespoon chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
1/4 teaspoon kosher salt
2 cloves garlic, grated
2 green onions, thinly sliced
1 tablespoon vegetable oil
Banh Mi:
2 French baguettes, cut into 4-inch pieces
Hoisin, sriracha and mayonnaise, for serving
4-inch-long thin slices seedless cucumber, fresh cilantro sprigs and jalapeno sliced on an angle, for topping
Directions:
- For the pickled vegetables: Stir the vinegar, sugar, salt and 1/2 cup water together in a small bowl until the sugar and salt are dissolved. Add the carrots and daikon. Marinate until ready to serve.
- For the pork meatballs: Mix the pork, cilantro, soy sauce, cornstarch, sugar, salt, garlic and green onion together in a large bowl. Scoop the meatball mixture into 12 golf-sized balls and roll. Heat the oil in a pan over medium heat and add the meatballs. Cook for 4 minutes. Flip and cook until completely cooked through, another 4 minutes.
- For the bahn mi: Cut the pieces of baguette in half lengthwise and warm in a 375 degree F oven or on a skillet until slightly toasty. Spread hoisin on one side, sriracha and mayonnaise on the other. Add the cucumber slices, cilantro sprigs and jalapeno slices. Add 3 meatballs and the pickled vegetables. Serve.