Banh Mi Sandwiches

Banh Mi Sandwiches
Altered from jacksonholefoodie.com

Serves 3

For the slaw:

2 lemon cucumbers, cut into sticks

4 carrots, shredded
½ head Napa cabbage, thinly sliced
¼ cup unseasoned rice vinegar
¼ cup sugar or ½ cup honey
1 tsp salt

For the sriracha aioli:

¼ - 1/3 cup mayonnaise (depending on your affection for mayonnaise)

1 Tb sriracha

2 scallions, finely chopped

For the Vietnamese meatballs:

12 oz ground pork
1/4 cup finely chopped fresh basil
6 garlic cloves, minced

2 scallions, finely chopped
1 Tb fish sauce
1 Tb sriracha
1 Tb sugar
2 tsp cornstarch
1 tsp freshly ground pepper
1 tsp kosher salt
Sunflower or safflower oil

3 demi-baguettes or 1 baguette divided into thirds

Prepare the slaw: Place cucumbers in a bowl and add sprinkle with salt. After 5 minutes, squeeze water out of them. Add the vinegar, sugar and salt to a large bowl.  Stir to dissolve. Add the cucumbers, carrots, and napa cabbage and toss well. Let sit for at least an hour at room temperature, tossing it if you are around.  You can make this ahead and keep it in the refrigerator; it stays crispy for several hours.

Make the sriracha aioli: Stir mayonnaise, sriracha sauce, and 2 scallions in a small bowl. Taste. Add salt if needed, or more sriracha sauce.

Make the meatballs: Gently mix the rest of the ingredients (except for the oil and baguettes) in a bowl. Using wet hands, use a tablespoon to scoop up meat and form a 1 inch meatball. Heat sesame or canola oil in a frying pan over medium-high heat. Add the meatballs to the pan (they should not touch in the pan) and fry until golden brown on all sides, about 15 minutes.

Assemble sandwiches: Heat baguette(s), then slice open. Drop meatballs in, cover generously with slaw and drizzle with sriracha aioli to your liking.