Perfect Pork Vietnamese Hoagie
Savory, seasoned meatballs, a warm and toasty baguette, and sweet and spicy mayo...honestly, we are salivating just thinking about it! These are all elements of the wonderful Vietnamese pork hoagie. It is traditionally called a banh mi, but we prefer to call this sandwich pure bliss! It is a favorite for those who are on the go, so maybe you can pack it for a weekday lunch. Add these ingredients to your shopping list, and get cooking!
- Daikon radish 1 ½ c
- Carrots (thinly sliced) 1 ½ c
- Jalapenos (sliced) 2
- Sugar 2 T plus 2 t
- Salt ½ t
- Sesame oil 2 t
- Rice vinegar 3 T
- Ground pork 1 lb.
- Cilantro 2 T
- Basil 2 T
- Parsley 2 T
- Scallion (chopped) 1
- Garlic (minced) 3 cloves
- Fish sauce 1 T
- Sriracha 1 T
- Cornstarch 1 T
- Black pepper to taste
- Sriracha mayo
Add ingredients to shopping list
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- In a small bowl, toss together the carrots and the daikon radish. Set aside for at least one hour so they get pickled.
- In a large mixing bowl, combine the ground pork, the herbs and spices, the fish sauce, sriracha, and cornstarch. Use your hands to make sure everything is incorporated together, then form little balls (about the size of a golf ball.)
- Drizzle some oil in a large skillet and saute the pork meatballs in small batches until they are cooked all the way through. Transfer them to a paper towel to soak up any excess oil.
- Slice and toast your baguette. Place some of the spicy mayo on one half of the baguette and line up some pork meatballs on top. Add some of the pickled daikon carrots, jalapenos, and fresh chopped cilantro. Place the other half of the baguette on top and enjoy!
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