Weeknight Vietnamese Banh Mi Sandwich
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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
- Shred daikon radish and carrot into thin strips.
- Prepare a pickling brine with water, white distilled vinegar, rice vinegar, sugar, and salt. Boil and add shredded veggies to wilt slightly. Let cool.
- 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.
- Peel and slice cucumber, jalapeno, and chop cilantro for sandwich toppings.
- Prepare the Nuoc Cham sauce by combining water, fish sauce, sugar, sambal paste, lime juice, and garlic.
- Preheat and refresh baguette in the oven. Spread mayonnaise on both sides.
- Cut meatballs in half and assemble sandwich with pickled daikon and carrot, cucumber, jalapeno, cilantro, and Nuoc Cham sauce.
- Serve and enjoy the Weeknight Vietnamese Banh Mi Sandwich.
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