Vietnamese Pork Meatball Banh Mi
(adapted from Bon Appetit - January 2010)Hot Chili Mayo
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (I used sriracha)
Meatballs
1 lb well marbled boston butt
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce (nam pla or nuoc nam)
1 tablespoon hot chili sauce (I used Sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
Pickles
2 cups julienned peeled carrots
2 cups julienned peeled daikon
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
Sandwiches
4 8" long pieces of baguette
Thinly sliced jalapeño chiles (personal preference)
16 large fresh cilantro sprigs
4 8" long pieces of baguette
Thinly sliced jalapeño chiles (personal preference)
16 large fresh cilantro sprigs
For the meatballs:
I ground my own pork for this but you could very easily opt to buy store-ground pork. I was just looking for an excuse to use my Kitchenaid grinder attachment =). If you can get boston butt broken down into 1 lb portions, that will work great. If not, there is no shame in buying a larger portion and freezing the leftover ground pork. There will always be a use for it eventually. Begin by freezing your auger, blades, and dies for the grinder. Break down the pork into roughly 1" cubes and spread them out on a baking sheet. Sprinkle salt on top and use your hands to mix the pork up and help distribute the salt. Place the baking sheet in the freezer for about 30 minutes, until the pork is starting to freeze through. This will make grinding easier. If they are frozen through when you check, let them thaw until they are partially unfrozen before grinding. Set up your grinder attachment with the large die and grind the pork into a bowl which is set in an ice bath to help keep everything cold. Switch out to the smaller die and pass the pork through once more. Reserve 1 lb of the ground pork and freeze the rest.
Make the meatballs by adding the rest of the ingredients listed above and mixing well with your bare hands. Line a baking sheet with saran wrap and make the meatballs by portioning out about 1 tbsp of meatball mix into your hands and forming them into a meatball shape. Place on the saran wrap sheet and continue for the rest of the meatballs.
Place the meatballs in the fridge until ready to cook.
For the pickles:
Julienne your radish and carrot however you like - I used a mandoline but I'm not totally convinced that I like my mandoline. Every time I use it, I manage to cut myself. This was no exception. I guess it's faster but I'd almost rather julienne by hand. Anyway - place the veggies in a bowl and mix the other ingredients in. Allow to sit for at least an hour for pickle to occur.
For the mayo:
Mix ingredients together well in a bowl and season to taste with salt and pepper.
It was a lot of fun to make this and get a little Americanized taste of what I might expect out of Vietnam. I'd love to get into some more involved recipes, so if anyone has any good recommendations for legit Vietnamese recipes, I would be really excited to hear about them. I can't wait for this trip and I can't wait to try to bring back some of the sights and sounds and smells to share!
had one of these in nyc last week. delice!!
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