Banh Mi Sandwich

By naqgal90

Ingredients

• MEATBALLS
• 1 1/2 pounds ground pork
• 1/4 cup fresh cilantro, finely chopped
• 5 cloves garlic, peeled and finely chopped
• 1 tablespoon hot chili sauce, optional
• 2 teaspoons cornstarch
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons sesame oil or vegetable oil
• SALAD
• 3 large carrots, grated
• 1 medium daikon radish, grated
• 3 tablespoons rice vinegar
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon sesame oil
• SANDWICH
• 3/4 cup mayonnaise
• 6 scallions, finely chopped; use both green and white parts
• six 7" to 8" crusty torpedo-style (long) rolls*
• 1 jalapeepper, thinly sliced
• 3 tablespoons fresh cilantro, coarsely chopped

Details

Servings 6
Adapted from kingarthurflour.com

Preparation

Step 1

1) To make the meatballs: Combine the pork, cilantro, garlic, chili sauce, cornstarch, salt, and pepper.
2) Form the mixture into 1" meatballs a teaspoon cookie scoop works well here.
3) Heat the sesame oil in a large skillet over medium-high heat. Sauthe meatballs for 15 minutes, until browned and cooked through, turning so they brown evenly. Remove the meatballs from the heat and let rest for 5 minutes.
4) Combine all the salad ingredients; set them aside.
5) Combine the mayonnaise and chopped scallions in a small bowl.
6) For the sandwiches: Cut the bread in half horizontally. Spread the bottom halves with the mayonnaise mixture, then top with the meatballs, salad, jalapeand cilantro.
7) Serve immediately. A glass of sweet Vietnamese-style iced coffee is a great (and traditional) accompaniment.