Banh Mi with Pork Meatballs

Recipe makes 3 sandwiches

Ingredients:

For the meatballs:

- 500g pork mince

- 4 garlic, minced

- 3 spring onion, sliced

- 2 tbsp fish sauce

- 2 tbsp sriracha

- 1 tbsp sugar (optional)

For the pickled carrots and daikon:

- 1 carrot, julienned

- 1/2 daikon, julienned

- 1/2 cup rice vinegar

- 2 tbsp honey

- 1 tbsp salt

For the sandwich:

- 1 baguette, sliced into thirds

- 50g cilantro

- 1 lime, sliced into four wedges

For the sriracha mayo:

- 1/2 cup mayo

- 2 tbsp sriracha

Instructions:

- Toss the ingredients for the pickled carrots and daikon together and let sit for at least an hour (or overnight) in the fridge

- In a large bowl, mix the ingredients for the meatballs together, seasoning with salt and pepper. Form meatballs with about 1 tbsp of meatball mixture each.

- Heat oil in a pan over medium heat and cook your meatballs until nicely browned and cooked through.

- Toast your baguette in the oven. Whisk the sriracha and mayo together.

- Slice your baguette open and layer with sriracha mayo, pickled carrots and daikon, meatballs, cilantro and finish with a squeeze of lime.