Thank you, Bon Appetit, for this recipe. It's a gem! My husband and I are total banh mi (a French/Vietnamese sandwich) junkies but I had no idea I could make it at home. I drooled over every meatball recipe in January's issue and couldn't wait to dive into this one. It tasted far more authentic than I had expected. The meatballs themselves aren't all that spicy, but the mayo can be. You may not need added heat from the jalapenos (like myself) but my husband happily threw them on. I found everything I needed (fish sauce and daikon) at our local international grocery store, Grand Mart. Here is a link to the original recipe. This recipe serves four, and everything can be made ahead of time. I assembled everything in the morning, and then cooked the meatballs in the evening, which only takes a few minutes. I'd allow about 30 minutes to put this together.
Hot Chili Mayo
2/3 cup mayonnaise
2 green onions, finely chopped
1 T sriracha
(reduce these measurements for 2 servings)
Meatballs
1 lb ground pork or chicken
1/4 c chopped basil
6 cloves garlic, pressed or minced
3 green onions, finely chopped
1 T fish sauce
1 T sriracha
1 T sugar
2 t corn starch
1 t ground pepper
1 t kosher salt
2 cups grated carrots
2 cups grated daikon
1/4 c rice vinegar
1/4 sugar
1 t kosher salt
(reduce by 1/2 for 2)
fresh cilantro sprigs
thinly sliced jalapenos
baguettes
sesame oil
Stir ingredients for mayo and set aside. Toss carrots and daikon with salt, vinegar and sugar and set aside to pickle. Gently mix all ingredients for meatballs and form into small rounds. Heat sesame oil in a large skillet and sear meatballs in two batches, about 15 minutes each. Prepare sandwiches by spreading mayo, adding some carrots and daikon, meatballs, jalapenos and cilantro.
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