Meatball Bánh Mì Sandwich

• Meat

  • 1 lb Ground pork

• Produce

  • 2 Carrot, large
  • 1 small bunch Cilantro
  • 2 Garlic cloves
  • 1 tsp Ginger
  • 3 Jalapenos
  • 8 Radishes

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Fish sauce
  • 1/2 cup Mayonnaise
  • 1 tbsp Soy sauce, low sodium
  • 1 tbsp Sriracha

• Oils & Vinegars

  • 1/4 cup Rice vinegar
  • 1 tbsp Vegetable oil
  • 1/4 cup White vinegar

• Bread & Baked Goods

  • 1/2 cup Panko

Found on hapanom.com

Description

Ingredients

• ¼ cup rice vinegar
• ¼ cup white vinegar
• 2 large carrot, julienned
• 8 radishes, julienned
• 1 pound ground pork
• 1 egg, lightly beaten
• ½ cup panko
• 1 tablespoon low sodium soy sauce
• 2 teaspoons fish sauce
• 2 garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 tablespoon vegetable oil
• ½ cup mayonnaise
• 1 tablespoon Sriracha
• 3 jalapeños
• 1 small bunch of cilantro
• 6 mini very fresh French baguettes (not too thick/bready). You can also use lightly toasted hoagie rolls for this application.

Directions

• In a medium-sized bowl, combine the rice vinegar and white vinegar. Add the carrot and radish - toss to incorporate and set aside.
• In a large bowl add the ground pork. Then add the egg, panko, soy sauce, fish sauce, garlic, and ginger. Mix well. Shape into meatballs, about 1¼-inch in diameter (youll make about 25 meatballs).
• In a large heavy-bottomed skillet over medium-high heat, heat the oil. Add the meatballs in a single layer and cook until browned on all sides, about 8 - 10 minutes.
• Meanwhile, to prepare the Sriracha-mayo, simple combine the two in a small bowl.
• Slice the bread lengthwise and slather both sides of the bread with the Sriracha-mayo, add the meatballs, pickled carrots and radishes, cilantro, and jalapeños. Serve and enjoy!