Bahn Mi Sandwiches February 16, 2016 by Jill Foucre Leave a Comment Bahn Mi Sandwiches 2016-02-16 19:38:50 Print Pickled Vegetables 4 large carrots, peeled and thinly sliced 1 cucumber, peeled and thinly sliced 1/4 cup unseasoned rice vinegar 1/4 cup sugar 1 t. salt Sriracha Mayo 1 cup mayonnaise 2 scallions, finely minced 1 T. Sriracha 1/4 t. salt Meatballs 2 lb. ground pork 1/2 cup finely chopped fresh basil 4 garlic cloves, finely minced 6 scallions, finely chopped 2 T. fish sauce 2 T. Sriracha 2 T. sugar 4 t. cornstarch 1 1/2 t. salt 1 t. black pepper 1 T. sesame oil 1 T. canola oil Sandwiches 2 baguettes jalapeño cilantro sprigs mint Pickled Vegetables Place all ingredients into a bowl and let sit for 1/2 hour. Stir occasionally. Sriracha Mayo Stir all ingredients together. Refrigerate until ready to use. Meatballs Preheat oven to 300 degrees. In a large bowl, gently mix pork, basil, garlic, scallions, fish sauce, Sriracha, sugar, cornstarch, salt and pepper. Using a small scoop, scoop meat mixture into 1 1/2" meatballs. Place on baking sheet and gently flatten a bit. Heat oils in a large skillet over medium high heat. Add meatballs in batches. Sear until brown on both sides, about 5 minutes. Transfer to a sheet pan. Repeat until all meatballs are browned. Place in oven to finish cooking for 7-8 minutes, or until cooked through. Assemble Cut baguette into personal portions. Cut 2/3 of the way through, leaving one side attached. Spread Sriracha Mayo on bread, top with meatballs and pickled vegetables, then the basil, mint and jalapeño, if desired. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/