Saturday, April 16, 2011

Pork Banh Mi Sandwiches

These are fantastic. That is what my hubbs said, and all that he said for the entire 3.2 minutes we were stuffing our faces with these sandwiches. Seriously, I would be surprised if we were even breathing as we inhaled these delicious babies. Juicy, spicy meatballs coupled with crunchy, sweet veggies. Could it be more perfect? No. I wouldn’t change a thing. We were both heading back for seconds...and maybe thirds. These are soon to become a go-to meal in our home. O my heck I might make them again for dinner tomorrow.

Pork Banh Mi Sandwiches
Printable Version

Hot Chili Mayo
1/4 cup mayonnaise
1 green onion, finely chopped
1 teaspon srircha hot chili sauce*

1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce*
1 tablespoon sriracha hot chili sauce*
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt

2 cups coarsely grated carrots
2 cups coarsely grated peeled cucumber (Japanese white radish/daikon is preferred but not always available)
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt

1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeño chiles
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: 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.
Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté 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.

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

To Assemble: 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 jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

*Available in the Asian foods section of many supermarkets and at Asian markets.

Serves 4.
Recipe from Epicurious

1 comment:

Marjie said...

OH, my, this sounds delicious...really outstanding. I will certainly make this....not now, but I will do it!