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Vietnamese Meatball Sandwiches

January 13, 2013

If I had to name the best recipe I made since my last post, it would be this one. Hopefully it’s good enough to make up for lost time! No more words are necessary…just make e sandwich!

for carrot and daikon pickle:
2 carrots, peeled and shredded
1 large daikon, peeled and shredded
2 t kosher salt
1 T sugar
1/2 hot water
1/2 white vinegar
place carrot and daikon in a colandar and sprinkle with 2 t kosher salt. let drain for 30 minutes and then squeeze out all excessed moisture.

place in a jar with lid. dissolve sugar in the hot water, add the vinegar and pour the solution over the carrot and daikon. seal and store in the fridge.

for the sandwich you’ll need
carrot and dakion pickle

for the meatballs you’ll need:

1 lb ground chicken
3 cloves garlic, chopped
2 t sriracha
1 T cornstarch
1/2 t sugar
1 T fish sauce
Black pepper
1 T chopped thai basil or basil OR 1 T chopped cilantro

mix all meatball ingredients and form into meatballs. cook in a little vegetable oil until browned on all sides and cooked through.

to assemble, spread toasted baguette with mayo and some srirach. place meatballs on sandwich and top with carrot and daikon pickle and cilantro leaves.

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