Meatball Banh Mi (Vietnamese Sub)

I have been dying to write up this recipe.  It is definitely one of my very favorite sandwich recipes (and quite possibly in my top ten of all recipes).  The vegetable relish is sweet and tangy and complements the savory, salty meatballs perfectly.  Add in the brightness of the cilantro and the creaminess of the sweet chili mayo and you have pretty much reached sandwich nirvana.  Last time I made these, I had some mayo and some relish left after the meatballs were gone so I toasted up some French bread and threw them on there with some crisp bacon, which I definitely did not regret.  Also, the mayo and relish can be made in advance, so when dinnertime comes around you really just have to cook up the meatballs and throw everything together.  It is awesome!

Meatball Banh Mi

Number of Servings: 3-4
Time Prepare: 45 minutes

• 1/3 cup mayonnaise
• 1 1/2 tsp Thai sweet chili sauce
• 1 green onion, finely chopped (white and green parts)
• 1 large carrots, cut into thin matchsticks
• 1/2 cucumber, cut into thin matchsticks
• 1 1/2 tsp sugar
• 1 1/2 tsp rice vinegar
• 1/4 tsp coarse kosher salt
• 1/2 tsp sesame oil
• 1 pound ground pork
• 1 tsp dried basil (or 2 Tbsp chopped fresh)
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 1 1/2 tsp fish sauce
• 1 1/2 tsp Thai sweet chili sauce
• 2 1/4 tsp sugar
• 1 1/2 tsp cornstarch
• 1/2 tsp pepper
• 1/4 tsp salt
• 1 tsp sesame oil, for browning
• 3 to 4 (6-inch) sandwich buns (I used this recipe to make my own)
• bunch of fresh cilantro

In a small bowl, whisk together mayonnaise, 1/2 tsp sweet chili sauce, and 1 green onion.  Cover and refrigerate.

Place carrots and and cucumber in a shallow dish (like a pie plate).  Whisk together 1 1/2 tsp sugar, rice vinegar, kosher salt, and 1/2 tsp sesame oil and pour over the carrots and cucumber.  Cover and refrigerate.

Preheat the oven to 400 degrees.  In a large bowl, combine the ground pork, basil, garlic, 2 green onions, fish sauce, 1 1/2 tsp sweet chili sauce, 2 1/4 tsp sugar, cornstarch, pepper, and salt.  Scoop into 1 1/2" meatballs (I have a large cookie scoop that I use, which makes it super easy and I get around 16 meatballs).  Heat the 1 tsp sesame oil  in a large nonstick skillet over medium heat until hot .  Add the meatballs in a single layer and brown on all sides.  Transfer the browned meatballs to a foil-lined baking sheet.  Bake for 15 minutes.  Remove from the oven and transfer to a paper towel-lined plate.

Remove the foil from the baking sheet and wipe up any grease that has leaked through.  Halve the sandwich buns lengthwise and place, cut side up, on the baking sheet.  Toast in the oven for 5-10 minutes, just until they begin to brown lightly. 

Spread the sweet chili mayo on the top half of the bun.  Place cilantro to taste on the bottom of the bun.  Drain carrot and cucumber relish and layer on top of cilantro.  Place about 4 meatballs on top of the relish.  Press on the sandwich top and enjoy!

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Green onion, carrot, cucumber, basil, garlic, cilantro