Banh Mi - Pork Meatball Vietnamese Sandwiches

Hot Chili Mayo

180 ml (2/3 cup) mayonnaise

2 green onions, finely chopped

15 ml (1 tbsp) hot chili sauce

Salad

200 g (2 cups) grated carrots

1 red pepper, cut into 2,5 cm (1 inch) strip

60 ml (1/4 cup) rice vinegar

50 g (1/4 cup) sugar

15 ml (1 tbsp) Asian sesame oil

5 ml (1 tsp) salt

Meatballs

500 g (1 pound) ground pork

15 g (1/4 cup) finely chopped fresh basil

4 garlic cloves, pressed

15 ml (1 tbsp) fish sauce

15 ml (1 tbsp) hot chili sauce

15 ml (1 tbsp) Asian sesame oil

10 ml (2 tsp) cornstach

5 ml (1 tsp) salt

4 25 cm (10-inch long) individual baguettes

For the mayo:

Stir all the ingredients.

Cover and chill.

For the salad:

Toss all the ingredients in a medium bowl.

Let stand at room temperature 1 hour, tossing occasionally.

For the meatballs:

Line rimmed baking sheet with plastic paper.

Gently mix all the ingredients in a large bowl.

Roll meat mixture into 1,5 cm (1/2 inch) meatballs.

Arrange on baking sheet.

Cover and chill.

Pre-heat the oven to 300°F ˚(150°C).

In a large skillet over medium heat, add half of the 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 horizontally in half.

Spread with hot chili mayo.

Fill each with 1/4 of meatballs.

Drain the salad, place into the sandwich.

Bon Appétit!