20 Minute Banh Mi Sandwich | Weeknighting

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is often less expensive than pork.

baguette

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more fiber, while white bread is usually less costly.

mayonnaise

🥗Healthier: avocado spread

💰Cheaper: yogurt

Avocado spread is healthier, while yogurt is a budget-friendly alternative.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and healthier, while banana peppers are often cheaper.

Peel the daikon and julienne it into thin strips about 2 to 3 inches long.

Shred about 150 g of daikon, which is roughly 2 cups worth.

Peel and shred one medium-large carrot to get about 150 g.

In a small saucepan, combine 200 g of water, 100 g of white distilled vinegar, 100 g of rice vinegar, 40 g of sugar, and 4 g of salt.

Bring the mixture to a boil, which should take about 2 minutes.

Once boiling, remove from heat and add the shredded daikon and carrot, folding them into the liquid to wilt them slightly.

Let the pickled veggies marinate and cool while preparing the meatballs.

In a bowl, combine 2 lbs of ground pork, 10 g of salt, 25 g of sugar, 5 g of black pepper, and 10 g of corn starch.

Add 50-60 g of fish sauce to the bowl.

Grate 5-6 large garlic cloves (about 30 g) into the mixture using a microplane.

Grate 30 g of unpeeled ginger into the bowl.

Mince one large shallot (about 60 g) and add it to the bowl.

Finely mince 15-20 g of fresh basil and add it to the mixture.

Mix all the ingredients together until evenly distributed and the mixture becomes tacky.

Using a 2 oz scoop, portion the mixture into meatballs and roll them in your hands to shape them.

Lay out 16 meatballs on a sheet tray.

Bake the meatballs in a preheated oven at 475°F for 12 to 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens