Bahn Mi Sandwiches

Bahn Mi Sandwiches
Pickled Vegetables
  1. 4 large carrots, peeled and thinly sliced
  2. 1 cucumber, peeled and thinly sliced
  3. 1/4 cup unseasoned rice vinegar
  4. 1/4 cup sugar
  5. 1 t. salt
Sriracha Mayo
  1. 1 cup mayonnaise
  2. 2 scallions, finely minced
  3. 1 T. Sriracha
  4. 1/4 t. salt
  1. 2 lb. ground pork
  2. 1/2 cup finely chopped fresh basil
  3. 4 garlic cloves, finely minced
  4. 6 scallions, finely chopped
  5. 2 T. fish sauce
  6. 2 T. Sriracha
  7. 2 T. sugar
  8. 4 t. cornstarch
  9. 1 1/2 t. salt
  10. 1 t. black pepper
  11. 1 T. sesame oil
  12. 1 T. canola oil
  1. 2 baguettes
  2. jalapeño
  3. cilantro sprigs
  4. mint
Pickled Vegetables
  1. Place all ingredients into a bowl and let sit for 1/2 hour. Stir occasionally.
Sriracha Mayo
  1. Stir all ingredients together. Refrigerate until ready to use.
  1. 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.
  2. 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.
  1. 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.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.