A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches.
Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.
Ingredients
- MEATBALLS
- 1 lb. ground pork
- 4 green onions, minced
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1/4 cup chopped fresh basil
- 1 tablespoon srirach
- 1/2 teaspoon freshly cracked black pepper 2 teaspoons olive oil, divided
- 3 medium carrots, peeled and cut into
- 4 inch lengths (about 1 cup)
- 1 small daikon radish, peeled and cut into 4 inch lengths 2 tablespoon cider vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- pinch sea salt
- Fresh cilantro
- Thinly sliced jalapeño peppers
- 4 8 – inch baguettes or soft roll 2 tablespoon cider vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- pinch sea salt
- Fresh cilantro
- Thinly sliced jalapeño peppers
- 4 8-inch baguettes or soft roll
Instructions
1- Using moistened hands, roll meatball mixture into 1 1/2 inch balls. Heat 1 teaspoon olive oil in heavy skillet. Add half of the meatballs. Brown on all sides and transfer to baking sheet. Repeat with remaining meatballs.
2- Bake until cooked through, 10-15 minutes. Cut each baguette in half horizontally. Scoop out some of the bread to make room for meatballs. Divide meatballs between baguettes. Drain pickled vegetables and place on top.
3- If desired, you can serve them with sriracha mayonnaise. Just combine 1/2 mayonnaise, 1 teaspoon sriracha and 1 teaspoon fresh lemon juice.
