Not my photo, but mine looked just as good
YAY, I am posting something!
So, I finally made something that I wanted to blog about and I forgot to take pictures… DOH! Oh well. My friend John stopped over this weekend to hang out and we decided to make Pork Meatball Bahn mi. It’s a French/Vietnamese hybrid that is sweet, sour, and spicy all on a roll. I was super excited to make this when I saw the recipe on chilicheesefries.net and even more excited to try and get most the ingredients at the new farmer’s market in NoLibs. I was able to get some really nice carrots, jalapeños, and a baguette there but I ran out of money since everyone was cash only.
On to the cooking! This dish is very easy make. I would try to make the vegetable mixture ahead of time. If you let all that stuff marinade it really becomes much more flavorful. Next, mix up your meatball ingredients, sear those off, and then pop ‘em into the oven. While that’s going on you can make mix up you spicy mayo. DING, that’s it, assemble sandwiches and devour. This is a great dish for parties and it travels well.
Here is the link to the recipe: Pork Meatball Bahn mi
INGREDIENTS:
For the spicy mayo
- 2/3 cup mayonnaise
- 2 green onions, finely chopped
- 1 tablespoon or so Sriracha chili sauce
For the meatballs
- 1 lb ground pork
- 1/4 cup finely chopped fresh basil
- 4 cloves garlic, minced
- 3 green onions, finely chopped
- 1 tablespoon Thai fish sauce
- 1 tablespoon Sriracha chili sauce
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
For the sandwiches
- 1 cup coarsely grated carrots
- 1 cup coarsely grated peeled daikon
- 1 jalapeno, sliced super thin with most seeds wiped away
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 tablespoon sesame oil
- 4 long baguettes
- fresh cilantro sprigs
