Bánh Mi

Ingredients

• 2 x carrot
• 4 tbsp mayonnaise
• 1 x thai chili
• 2 x baguettes
• 2 dl water
• 4 dl chicken broth
• 1 handful fresh coriander
• 2 tbsp sriracha
• 2 tbsp fish sauce
• 2 tbsp corn starch
• 2 tbsp grated ginger
• 5 clove garlic
• 1 x shallots
• 450 g pork mince
• 1 pinch salt
• 3 tbsp rice vinegar
• 2 tbsp sesame oil
• 5 tbsp sugar
• 1 x daikon radish

Method

1. Put the mixture in the fridge and let set, then you can roll the mixture into balls.
2. While the root vegetables make good you can prepare the meatballs. Put all the ingredients in a bowl and mix well.
3. Mix together in a bowl with the rest of the ingredients and let sit for a minimum of one hour.
4. Mix mayo and sriracha into a srirachamayo and spread plenty of it on the baguette. Then all you have to do is slather on the pickled vegetables, coriander, meatballs and thin slices of chili on top and shove the goodies down you beak! Bon appétit!
5. If you want a prima Bánh Mi you can splurge on a really nice french baguette, however i used baguettes from the store that you roast in the oven for 10-12 minutes.
6. This is how you do it: First you pickle the root vegetables. Cut carrot and daikon radish in matchstick-shaped pieces (I usually use a Julienne peeler).
7. When everything is ready you can fire up a deep pan because now the meatballs are ready to be poached. You can of course fry them if you choose, however they won't be as tasty and JUICY! So fire up the pan and put in the ingredients for the stock and let simmer. (Remember to mix the corn starch with a little bit of cold water first - if not it will clump up) Put the meatballs in and let simmer for 7 minutes while turning them every now and then.