The French-Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.

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Name: Pork Meatball Banh Mi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2/3 cup Mayonnaise; 2 green onions finely chopped; 1 tablespoon hot chili sauce (such as sriracha)*; 1 pound Ground pork; 1/4 cup Fresh Basil finely chopped; 4 cloves garlic minced; 3 green onions finely chopped; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 tablespoon hot chili sauce (such as sriracha); 1 tablespoon Sugar; 2 teaspoons Cornstarch; 1 teaspoon Black Pepper freshly ground; 1 teaspoon coarse kosher salt; 2 cups carrots coarsely grated; daikon peeled, coarsely grated; rice vinegar unseasoned; 1/4 cup Sugar; 1 teaspoon coarse kosher salt; 1 tablespoon Asian sesame oil; 4 baguettes 10-inch-long individual or four 10-inch; jalapeno chiles sliced; 16 large fresh cilantro sprigs

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INGREDIENTS

Hot Chili Mayo
2/3 cup Mayonnaise
2 green onions ; finely chopped
1 tablespoon hot chili sauce ; (such as sriracha)*
Meatballs
1 pound Ground pork
1/4 cup Fresh Basil ; finely chopped
4 cloves garlic ; minced
3 green onions ; finely chopped
1 tablespoon fish sauce ; (such as nam pla or nuoc nam)
1 tablespoon hot chili sauce ; (such as sriracha)
1 tablespoon Sugar
2 teaspoons Cornstarch
1 teaspoon Black Pepper ; freshly ground
1 teaspoon coarse kosher salt
Sandwiches
2 cups carrots ; coarsely grated
daikon ; peeled, coarsely grated
rice vinegar ; unseasoned
1/4 cup Sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 baguettes ; 10-inch-long individual or four 10-inch
jalapeno chiles ; sliced
16 large fresh cilantro sprigs

Servings

INSTRUCTIONS

hot chili mayo

Stir all ingredients in small bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.

meatballs

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

sandwiches

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

Preheat oven to 300F. 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 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalape?os, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

NOTES

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Pork Meatball Banh Mi

Hot Chili Mayo
2/3 cup Mayonnaise
2 green onions finely chopped
1 tablespoon hot chili sauce (such as sriracha)*
 Meatballs
1 pound Ground pork
1/4 cup Fresh Basil finely chopped
4 cloves garlic minced
3 green onions finely chopped
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon Sugar
2 teaspoons Cornstarch
1 teaspoon Black Pepper freshly ground
1 teaspoon coarse kosher salt
 Sandwiches
2 cups carrots coarsely grated
 daikon peeled, coarsely grated
 rice vinegar unseasoned
1/4 cup Sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 baguettes 10-inch-long individual or four 10-inch
 jalapeno chiles sliced
16 large fresh cilantro sprigs

hot chili mayo

Stir all ingredients in small bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.

meatballs

sandwiches

Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
    
      Preheat oven to 300F. 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 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalape?os, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

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Nutrition

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Serving Size: 1 Serving (623g)
Recipe Makes: 4

Calories: 1609
Calories from Fat: 441 (27%)

Amt Per Serving		% DV

	Total Fat 49g	65 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 15.2g
	Polyunsanturated Fat 19.9g
Cholesterol 61.8mg		19 %
Sodium 4546.7mg		157 %
Potassium 978.1mg		26 %
Total Carbohydrate 243.7g		72 %
	Dietary Fiber 11.1g	44 %
	Sugars, other 232.6g
Protein 51.9g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1609

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