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Vietnamese Banh Mi with Quick Pickled Vegetables

banh mi
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  • Servings : 4
  • Prep Time : 40m
  • Cook Time : 12m
  • Ready In : 52m
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  • Meatballs and Caramel Sauce

  • 1 1/4 pounds ground pork
  • 2 tablespoons minced shallots
  • 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
  • 1 tablespoon finely chopped fresh cilantro
  • 2 teaspoons cornstarch
  • 2 cloves garlic, crushed through a press
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon Asian fish sauce (nam pla or nuoc mam)
  • Sriracha, or other hot red pepper sauce
  • Quick Pickled Vegetables

  • 1/3 cup unseasoned rice vinegar (not sushi vinegar)
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 2 medium carrots, cut into julienne
  • 1/2 small daikon radish, cut into julienne
  • 4 crusty oblong French rolls, split
  • 1/2 cup fresh cilantro leaves, for serving
  • 1/2 medium cucumber, peeled and thinly sliced, for serving


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legitimate paper writing services “How to make the succulent Vietnamese banh mi sandwich is as personal as choosing what to put on your hamburger. Some cooks include a slice of liver-y pork pâté, or substitute Korean kimchi for the pickled vegetables, or schmear the roll with mayonnaise. Here’s a meatball version with a sweet-savory caramel sauce balanced by the tang of crunchy pickled root vegetables. An inexpensive plastic V-slicer juliennes the vegetables in no time. If you can’t find daikon, double up on the carrots.”

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