Bánh Mi

Ingredients

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

Method

1. 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.
2. 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).
3. 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.
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. Mix together in a bowl with the rest of the ingredients and let sit for a minimum of one hour.
6. While the root vegetables make good you can prepare the meatballs. Put all the ingredients in a bowl and mix well.
7. Put the mixture in the fridge and let set, then you can roll the mixture into balls.