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Featured Chef Sandwich Recipe: Banh Mi

PORK MEATBALL
BANH MI WITH
PICKLED
VEGETABLES,
SPICY MAYO AND
CILANTRO





Ingredients

Pork Meatballs

1 POUND GROUND PORK
1 TBL Sriracha chili sauce
1 TBL fish sauce
1 TBL sugar
1 bunch scallions, chopped
1 large egg
1/4 cup panko bread crumbs, (enough to bind the mixture without drying it out and making it
heavy)
To taste salt 1 bunch cilantro, for final assembly.

2
Pickled Vegetables

1 pound carrots, julienned
1 pound daikon radish, julienned
1 cup rice wine vinegar
1 cup water
1/4 cup sugar
1 TBL salt

Sriracha Mayo

1 TBL Sriracha chili sauce
1 cup mayonnaise, a brand like Hellman's
1/4 teaspoon sesame oil


Preparation

Cooking Directions

For Pork Meatballs:

1. Heat oven to 350 degrees.
2. Mix pork, Sriracha, fish sauce, sugar, callions, egg and panko .
3. Make a small patty and sear in a medium hot pan and taste for seasoning.
4. Form meatballs with damp hands or with a medium ice cream scoop. It should make
about 12 meatballs.
5. Sear in a pan until golden brown on both sides and finish in the oven until 165 degrees
internal temperature.

For Pickled Vegetables:

1. Bring vinegar, water, sugar and salt to a boil and turn off.
2. Place carrots and radish in a non-reactive container and pour hot pickling liquid over.

Allow to cool to room temperature and refrigerate overnight.

For Sriracha Mayo:

1. Mix in bowl until smooth
2. Adjust to taste


Serving Suggestions

3
To assemble the sandwiches:
1. Toast 4 split french bread or ciabatta rolls.
2. Spread mayo on both sides of the bread.
3. Place warm meatballs inside the rolls.
4. Top with a generous amount of pickled vegetables.
5. Place a generous amount of cilantro on top of each sandwich.