A Vietnamese sandwich filled with tender, flavorful pork meatballs and a colorful carrot and daikon quick pickle.
Ingredients
4 OZ / 115 G carrots (about 2 small ones)
4 OZ / 115 G daikon radish
4 OZ / 120 ML distilled white vinegar
4 OZ / 120 ML water
1.5 TSP sugar
1.5 TSP salt
4 EA green onions
15 SPRIGS cilantro
3 EA garlic cloves
16 OZ / 455 G ground pork
1 TBSP fish sauce
0.5 TBSP ground black pepper
4 EA banh mi rolls or 7-8" (17.75-20.25cm) pieces baguette
4 TBSP mayonnaise
3 OZ / 80 G jalapeños (about 2 medium)
1 TBSP Sriracha, for serving
Directions
Peel carrots and radish and cut them into 2 1/2 x 8-inch (6.25 x 0.25cm) matchsticks. Pack tightly into glass pint jar.
Add vinegar, water, sugar, and 1 teaspoon salt to mixing bowl. Cook the brine for 6 minutes / 212°F|100°C / speed 1. Place a funnel or canning funnel on top of the pint jar. Pour the hot brine into the jar and set aside. Rinse and dry the mixing bowl.
Trim off roots from green onions and coarsely chop. Remove and discard cilantro stems, reserving the leaves. Peel garlic. Add green onion, cilantro leaves, and garlic to mixing bowl and chop for 10 seconds / speed 8.
Affix the butterfly whisk. Add pork, fish sauce, remaining 1/2 teaspoon salt, and pepper to mixing bowl. Mix the ingredients for 1 minute / speed 2.
Use a tablespoon to portion meatball mixture and roll into 1-inch (2.5cm) balls. Place meatballs in deep steaming tray, leaving a little space between them. When deep steamer is full, place shallow steaming tray on top and place more meatballs in it. Wash and dry mixing bowl. Pour 1 cup / 235ml water into mixing bowl. Attach steamer to mixing bowl. Steam meatballs for 12 minutes using Steam button.
Cut banh mi breads or baguette lengthwise in half. Spread each with 1 tablespoon mayonnaise. Divide meatballs among the breads. Top with carrot and daikon pickles, cilantro sprigs, jalapeño slices, and sriracha. We recommend using gloves while working with hot peppers.
Enjoy your meal!
Recipe Note
TIPS:
Store any leftover carrot-daikon pickle in the refrigerator for up to 1 month.
Use the pickle brine in this recipe to make quick pickles with all kinds of vegetables, like sliced cucumbers, thinly shaved fennel, or even grapes.
