Meatball Bánh Mì Sandwich

One great meatball sandwich, totally my favorite!

    • ¼ cup rice vinegar
    • ¼ cup white vinegar
    • 2 large carrot, julienned
    • 8 radishes, julienned
    • 1 pound ground pork
    • 1 egg, lightly beaten
    • ½ cup panko
    • 1 tablespoon low sodium soy sauce
    • 2 teaspoons fish sauce
    • 2 garlic cloves, minced
    • 1 teaspoon ginger, grated
    • 1 tablespoon vegetable oil
    • ½ cup mayonnaise
    • 1 tablespoon Sriracha
    • 3 jalapeños
    • 1 small bunch of cilantro
    • 6 mini very fresh French baguette (not too thick/bready). You can also use lightly toasted hoagie rolls for this application.
  1. In a medium-sized bowl, combine the rice vinegar and white vinegar. Add the carrot and radish – toss to mix and set aside.
  2. In a large bowl add the ground pork. Then add the egg, panko, soy sauce, fish sauce, garlic, and ginger. Mix well. Shape into meatballs, about 1¼-inch in diameter (you’ll make about 25 meatballs).
  3. In a large heavy-bottomed skillet over medium-high heat, heat the oil. Add the meatballs in a single layer and cook until browned on all sides, about 8 – 10 minutes.
  4. Meanwhile, to prepare the Sriracha-mayo, simple combine the two in a small bowl.
  5. Slice the bread lengthwise and slather both sides of the bread with the Sriracha-mayo, add the meatballs, pickled carrots and radishes, cilantro, and jalapeños. Serve and enjoy!

*Cilantro can be excluded if you hate it. For me, cilantro is what make this sandwich so great! 🙂


Recipe source: hapa nom nom


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