Ingredients: |
Ingredients: Hot Chili Mayo
• 2/3 cup 280 mL mayonnaise
• 2 green onions, finely chopped
• 1 T. 15 mL hot chili sauce (such as sriracha)
Meatballs
1 lb 450 g ground pork
1/4 c. 60 mL finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 T. 15 mL fish sauce (such as nam pla or nuoc nam)
1 T. 15 mL hot chili sauce (such as sriracha)
1 T. 15 mL sugar
2 tsp. 10 mL cornstarch
1 tsp. 5 mL freshly ground black pepper
1 tsp. 5 mL coarse kosher salt
Salad
2 c. 500 mL coarsely grated carrots
2 c. 500 mL coarsely grated peeled daikon (Japanese white radish)**
1/4 c. 60 mL unseasoned rice vinegar
1/4 c. 60 mL sugar
1 tsp. 5 mL 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
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Directions: |
Directions:Mayonnaise
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.
Salad
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
Assembly
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.
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. |
This recipe for Banh Mi (Sriracha pork meatball) is from