Weeknight Banh Mi
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PICKLED CARROT AND DAIKON SLAW (Do Chua)
Yield: 1 quart Pickles
▪150g (1 3/4c) shredded diakon
▪150g (1 3/4c) shredded carrot
▪200g (3/4c) water
▪100g (1/2c) rice vinegar
▪100g (1/2c) white vinegar
▪40g (1/2c) sugar
▪4g (3/4t) salt
Instructions:
1. Bring water, vinegars, sugar, & salt to a boil. Add shredded vegetables and submerge, remove from heat.
2. Let cool at room temperature before refrigerating for up to 90 days.
PORK MEATBALLS
▪2 lb/900g Ground Pork
▪10g (1 1/2g) Salt
▪25g (2T) Sugar
▪5g (1-2t) Black Pepper
▪10g (3 3/4t) Corn Starch
▪60g (3T) Fish Sauce
▪30g (5-6 cloves) Garlic, grated/minced
▪30g (2T) Ginger, Grated
▪60g (1 large) Shallot, finely minced
▪20g (1-2c) Basil, Minced
Instructions:
1. Preheat oven to 475F/245C
2. In a bowl combine all ingredients and mix until well incorporated.
3. Scoop 2oz/2 heapting Tablespoons of meat, rolling it into balls and arrange at least 1” apart on a parchment lined sheet tray
4. Bake for 12-15 minutes/ or until internal temperature is 165F or higher, remove from the oven and let rest until ready to build the sandwich.
NUOC CHAM
Yield: 1 cup
▪120g (1/2c) Water
▪45g (2 1/2T) Fish Sauce
▪25g (2T) Granulated Sugar
▪25g (1 whole) Lime Juice
▪10g (2-3 cloves) Garlic, Minced
▪10g (2t) sambal
Instructions:
1. Combine ingredients and stir until sugar is fully dissolved.
2. Use immediately or store in an airtight container for up to one month.
ADDITIONAL INGREDIENTS & ASSEMBLY:
▪1 English cucumber, partially peeled and cut into thin planks
▪1 Jalapeno, thinly sliced
▪Cilantro, rough chopped
▪Store-bought baguettes/hoagies
▪Mayo (duke’s or homemade)
1. Reheat/Toast baguettes in a 475F/245C for about 2 minutes until crispy on the outside.
2. Cut a slit in your baguette, but be sure not to slice all the way through, leaving enough bread for a hinge.
3. Spread mayo on the inside of both sides of the baguette. Arrange 4-5 halves of meatballs down the center of the sandwich, top with a generous pinch of the carrot daikon slaw, then cucumber planks, 4-5 pieces of jalapeno. Top with a handful of cilantro and finish with a generous drizzle of nuac cham.
