1
Prepare the pickles: Using a julienne peeler, shred the daikon and carrot into thin strips about 2-3 inches long, 150g each.
2
In a small saucepan, bring water, both vinegars, sugar, and salt to a boil, about 2 minutes.
3
Add the shredded vegetables to the boiling brine, remove from heat, and allow to cool to room temperature.
4
Preheat oven to 475°F.
5
In a bowl, combine ground pork with salt, sugar, black pepper, corn starch, fish sauce, grated garlic, grated ginger, minced shallot, and chopped basil. Mix thoroughly until the mixture becomes tacky and well-incorporated.
6
Using a 2oz scoop, form the meat mixture into 16 meatballs and arrange them at least 1 inch apart on a parchment-lined sheet tray.
7
Bake the meatballs for 12-15 minutes until the internal temperature reaches 165°F or higher.
8
While the meatballs cook, prepare the nuoc cham sauce: combine water, fish sauce, sugar, lime juice, minced garlic, and sambal paste, stirring until the sugar is fully dissolved.
9
Partially peel the English cucumber, cut into thin planks about ¼-½ inch thick, then julienne into strips.
10
Slice the jalapeno as thinly as possible.
11
Roughly chop the cilantro.
12
Toast the baguette or hoagie roll in the oven for about 2 minutes until crispy on the outside.
13
Cut a slit in the bread but do not slice all the way through, leaving enough bread to act as a hinge.
14
Spread mayonnaise on the inside of both sides of the bread.
15
Arrange the meatballs (about 4 halves) down the center of the sandwich, followed by the pickled daikon and carrot slaw.
16
Layer with cucumber strips, jalapeno slices, and cilantro.
17
Finish with a generous drizzle of nuoc cham sauce and serve immediately.
PrimedTableBETA
