Rice Paper Banh Mi with Pork Meatballs

chowhound.com

Nancy Campbell

subheading: For the dipping sauce (optional):

⅓ cup water

1 ½ teaspoons rice vinegar

1 ½ tablespoons granulated sugar

2 tablespoons fish sauce

Juice from ½ lime

½ fresh red chile, seeded and finely chopped

1 small garlic clove, finely chopped

½ carrot, peeled and cut into small, thin matchsticks

subheading: For the pickled veggies:

⅓ cup distilled white vinegar

2 tablespoons granulated sugar

¼ teaspoon kosher salt

1 (3-ounce) carrot, peeled and cut into matchsticks

½ (3-ounce) daikon radish, peeled and cut into matchsticks

subheading: For the pork meatballs:

¼ cup gluten-free breadcrumbs

1 egg yolk

1 tablespoon each finely chopped fresh basil, mint, and cilantro

1 large garlic clove, minced

1 green onion, minced

1 tablespoon fish sauce

1 tablespoon Sriracha

2 teaspoons granulated sugar

½ teaspoon kosher salt

½ pound ground pork

Canola oil

subheading: For the sandwich rolls:

8 to 10 rice paper wrappers

½ English cucumber, very thinly sliced

1 or 2 jalapeños, very thinly sliced (optional)

½ cup fresh cilantro, basil, and/or mint leaves (small leaves)

Directions at chowhound.com

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