Weeknight Vietnamese Banh Mi Sandwich (Original video)

Ingredients:

• 150 g daikon radish, shredded
• 150 g carrot, shredded
• 200 g water
• 100 g white distilled vinegar
• 100 g rice vinegar
• 40 g sugar
• 4 g salt
• 2 lbs ground pork (80/20)
• 10 g salt
• 25 g sugar
• 5 g black pepper
• 10 g cornstarch
• 50-60 g fish sauce
• 30 g garlic, grated
• 30 g ginger, grated
• 60 g shallot, minced
• 15-20 g fresh basil, minced
• English cucumber
• Jalapeno
• Cilantro
• 120 g water
• 45 g fish sauce
• 25 g sugar
• 10 g sambal paste
• 25 g lime juice
• 10 g garlic, minced
• Baguette
• Mayonnaise

Instructions:

1. Shred daikon radish and carrot into thin strips.
2. Prepare a pickling brine with water, white distilled vinegar, rice vinegar, sugar, and salt. Boil and add shredded veggies to wilt slightly. Let cool.
3. Mix ground pork with salt, sugar, black pepper, cornstarch, fish sauce, garlic, ginger, shallot, and basil. Form into meatballs and bake at 475°F for 12-15 minutes.
4. Peel and slice cucumber, jalapeno, and chop cilantro for sandwich toppings.
5. Prepare the Nuoc Cham sauce by combining water, fish sauce, sugar, sambal paste, lime juice, and garlic.
6. Preheat and refresh baguette in the oven. Spread mayonnaise on both sides.
7. Cut meatballs in half and assemble sandwich with pickled daikon and carrot, cucumber, jalapeno, cilantro, and Nuoc Cham sauce.
8. Serve and enjoy the Weeknight Vietnamese Banh Mi Sandwich.