bánh mì xíu mại - Pork Meatball Sandwiches

Last night we made these Vietnamese sandwiches, using this recipe from Bon Appetit. It was fairly simple, especially if you've made meatballs before.

First, the slaw was made with the rest our Boston Organics delivery. Making this first allowed it to have time to pickle in the refrigerator while the rest of the meal was prepared.


Such beautiful colors!

Next was the mayo for the sandwiches, as well as slicing the jalapenos and washing the cilantro.




Meatballs were cooked in a pan with sesame oil and then baked. This size meatball was perfect for the bread we had.





This is mine, all assembled.



And here is mine half eaten!



These sandwiches were delicious the first time, and even better as leftovers (especially since the slaw had more time to pickle). The pork was tender and flavorful, not how I expected it to be at all (I am not a huge pork eater. um, well except for bacon of course!) so I was pleasantly surprised. Here is the recipe but with some changes, which are indicated in italics below:

Ingredients

Hot Chili Mayo

• 2/3 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon hot chili sauce (such as sriracha)

Meatballs

• 1 pound ground pork
• 1/4 cup finely chopped fresh basil
• 4 garlic cloves, minced
• 3 green onions, finely chopped
• 1 tablespoon fish sauce
• 1 tablespoon hot chili sauce
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon freshly ground black pepper
• 1 teaspoon coarse kosher salt

Sandwiches

• 2 cups coarsely grated carrots
• 2 cups coarsely grated peeled daikon (we used the radish we had)
• 1/4 cup unseasoned rice vinegar
• 1/4 cup sugar
• 1 teaspoon coarse kosher salt
• 1 tablespoon Asian sesame oil
• 4 10-inch-long individual baguettes (our sandwiches were half this size, each had 3 meatballs)
• Thinly sliced jalapeño chiles (we removed the seeds to cut down on the heat)
• 16 large fresh cilantro sprig

Preparation

Hot chili mayo

• Stir all ingredients in small bowl. Season with salt.

Meatballs

• Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet.

Sandwiches

• Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally. (we left this in the fridge for ~45 mins, it was fine)
• Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
• Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

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