From Banh Mi, Chez Oscar
(adapted from Bon Appétit)
- 2/3 cup mayo
- 2 scallions, sliced
- 2 tbsp sriracha
Mix all of the above together and set aside in fridge for at least 3 hours, enough time to let the flavours mingle in the mayo.
- 1 lb ground pork
- 1/4 cup thai basil, julienned
- 4 garlic cloves, minced
- 3 scallions, sliced
- 1 tbsp fish sauce
- 1 tbsp sriracha
- 1 tbsp sugar
- 2 tsp cornstarch
- salt n’ pepper to taste
- sesame oil for frying
Preheat oven to 350 C. Throw everything into a bowl at once and then mix and mash until it’s all consistently worked in. To form meatballs, use a spoon or melon baller. Fry meatballs in sesame oil in small batches over medium-high heat until seared on all sides, then finish in oven for about 15 minutes or cooked through.
*Tip for meatball-shaping: run your hands under the tap now and then to keep them moist while you’re working the meat into balls, it keeps the meat from sticking to your fingers!
- 2 large carrots, peeled and very thinly sliced into rounds (purple carrots would be nicer for appearance, but orange will do)
- 6 radishes, very thinly sliced into rounds (you could use daikon if you have it, but the red skin on radishes kind of looks nicer)
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1 jalapeño chili, thinly sliced
- fresh cilantro sprigs to garnish
- 1 fresh crusty french baguette
Dissolve the sugar into the vinegar and separate into 2 bowls. Throw the radish slices into one bowl and the carrot slices into the other. Pickle for one hour then drain and set aside.
*Note: the aroma that results from pickling radishes is kind of strange, but do not panic – it does not taste bad. If you’re very worried, you can rinse them with cold water after they’re drained.
Slice baguette into thin rounds. Place one slice of radish and one slice of carrot on top. Follow with jalapeño slices, then a single meatball. Top with spicy mayo and cilantro garnish, then serve to your hungry guests.