On Board in 20: Big Bahn Mi
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Ingredients
  • 1 tablespoon olive oil
  • 1 large carrot (very large, like a juicing one)
  • 6-inch piece of daikon
  • ½ long English cucumber
  • 2 cups white vinegar
  • 2 tablespoons white, granulated sugar
  • 1 lb ground pork
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon fish sauce
  • 5 green onions, chopped & divided
  • 1 baguette, about 2 feet long
  • ½ cup mayonnaise
  • 1 to 2 tablespoons scriaccha
  • 1 bag plain kettle chips
  • large bunch of fresh cilantro
  • Optional: red and green jalapeno, sliced
Instructions
  1. Preheat the oven broiler. Preheat a large, heavy cast iron pan over medium heat with olive oil.
  2. Using a julienne peeler, peel the carrot and daikon and place in a glass measuring jar.
  3. Using a mandolin, slice the cucumber into ¼ inch slices. Add to the jar.
  4. Fill the jar with the vinegar and sugar and still until all vegetables are well combined. Press down so everything is covered with the vinegar solution and set aside.
  5. In a medium bowl, mash together the pork, oil, garlic, fish sauce and ¼ cup of sliced green onions. Form small meatballs (rustically) and drop them into the cast iron pan as you form them. Give the pan a shake to loosen the meatballs every few minutes. Once they have browned (about 6 minutes), transfer the pan to the oven. Depending on the size of the meatballs, they should take an additional 6 to 12 minutes to cook. At this time, spread the potato chips onto a cookie sheet and place in the oven to warm.
  6. In a small bowl combine the mayonnaise and scriaccha. Set aside.
  7. Slice the baguette horizontally. Generally spread the mayonnaise mixture on one side of the bread.
  8. Drain the carrots/daikon mixture and put into a clean tea towel to wring out any excess moisture. Layer the pickled vegetables on the baguette. Add the meatballs and garnish with cilantro and optional jalepeno peppers.
  9. Add the warm potato chips to the board and garnish with the remaining green onions.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-the-big-banh-mi/