Description
Filled with spicy meatballs, pickled carrot-daikon slaw, cilantro, and Sriracha aioli, this take on a Vietnamese sandwich will blow your mind and tastebuds.
Ingredients
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Carrot Daikon Salad:
- 2 medium carrots, julienned
- 1 cup (240 ml) julienned daikon radish
- 2 tbsp sugar
- 1/2 tsp salt
- 3 tbsp (45 ml) rice wine vinegar
- 2 tsp (10 ml) sesame oil
Meatballs:
- 1 lb (450 g) ground pork
- 2 tbsp chopped cilantro, basil, or parsley
- 1 scallion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) Sriracha
- 2 tsp sugar
- salt and pepper, to taste
- 1 tbsp (8 g) cornstarch
To assemble the sandwiches:
- 1 tbsp (15 ml) oil
- 1/4 cup (60 ml) mayonnaise
- 2 tsp (10 ml) Sriracha
- 1 baguette, cut into 4 equal pieces and lightly toasted
- 1 jalapeño, seeded and thinly sliced
- fresh cilantro
Instructions
- Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
- While that’s going, thoroughly combine all the meatball ingredients in a bowl, and form into meatballs (you should get about 20). Place the meatballs on a parchment lined baking sheet, and transfer to the freezer for 20 minutes. After the meatballs have been chilled, heat a tbsp of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through.
- In a separate bowl, combine the mayonnaise and Sriracha. Open up each piece of bread, and spread the Sriracha mayonnaise on each side. Fill with the pickled carrots and daikon, cooked meatballs, jalapeños, and cilantro. Serve!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 sandwich
- Calories: 540