Ingredients
for 4 servings
For the pickled Carrot and Daikon
- 1 ½ cups daikon radish (150 g)
- 1 ½ cups carrot (180 g)
- 2 jalapeñoes
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 teaspoons sesame oil
- 3 tablespoons rice vinegar
For the meatballs
- 1 lb ground pork (455 g)
- 2 tablespoons fresh cilantro, chopped
- 1 scallion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon siracha
- 2 teaspoons sugar
- salt and pepper mix, to taste
- 1 tablespoon cornstarch
For the sandwich
- baguette
- sriracha mayonnaise
- fresh cilantro
Nutrition Info
- Calories 423
- Fat 26g
- Carbs 17g
- Fiber 1g
- Sugar 13g
- Protein 30g
Estimated values based on one serving size.
Preparation
- 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!
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