Vietnamese Meatball Banh Mi Sandwiches

My husband and I LOVED these sandwiches.  They were so, so good!!  All of the flavors together- creamy, spicy mayo, crunchy, sweet/salty picked veggies, the rich meatballs, the cilantro- oh my gosh- SO good!!!  I really need to make these again ASAP.  I used a bake-at-home baguette for the bread, and it was perfect.

This is only my second Vietnamese recipe on here.  I need to try more! I love the flavors. So fresh and flavorful.  Next time I'd throw some fresh mint leaves on with the cilantro.

Vietnamese Meatball Banh Mi Sandwiches
adapted from Mel's Kitchen Cafe

SPICY DRESSING:
2/3 cup mayonnaise or plain Greek yogurt (I used a mix)
1 tablespoon hot sauce (like sriracha) or sweet Thai chili sauce
1 green onion, white and green parts finely chopped

RELISH:
2 large carrots, coarsely grated or cut into thin matchsticks
1 English cucumber, coarsely grated or cut into thin matchsticks
2 tablespoons sugar
2 tablespoons rice vinegar
1/2 teaspoon coarse kosher salt
1 teaspoon sesame oil

MEATBALLS:
2 pounds ground pork, ground turkey or beef, or a combination
1/4 cup chopped fresh basil or 2 teaspoons dried
4 garlic cloves, finely minced
2 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon hot chili sauce or sweet Thai chili sauce
1 1/2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon pepper
1/2 teaspoon salt
1-2 teaspoons sesame or vegetable or coconut oil, for browning

SANDWICHES:
4 to 6 (6-inch) baguettes, or cut a long one into pieces
Bunch of fresh cilantro

Fresh mint leaves, optional

1.  In a small bowl, whisk together all the ingredients for the dressing. Cover and refrigerate. This can be made several days in advance.

2.  For the relish, toss together the carrots and cucumber. In a small bowl, whisk together the sugar, vinegar, salt and sesame oil. Pour over the vegetables. Cover and refrigerate. The relish can be made a day or so in advance.

3.  For the meatballs, preheat the oven to 400 degrees F. In a large bowl, combine the ground pork (or turkey), basil, garlic, green onions, fish sauce, hot sauce, sugar, cornstarch, salt and pepper. Scoop the mixture into 1- to 2-inch meatballs. Heat the oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on all sides.

4.  Transfer the browned meatballs to a foil-lined baking sheet and repeat with remaining meatballs (adding additional oil if necessary). Bake the meatballs for 15 minutes. (Some greasy red-tinted juices might be on baking sheet- it's from the Sriracha).  Remove from the oven (I like to place the cooked meatballs one by one on a layer of paper towels to absorb any excess grease). 

5.  To assemble the sandwiches, slice the buns or baguettes in half. Spread the dressing on the top half of the bread. Layer cilantro to taste on the bottom half. Place 3 or so meatballs (will depend on how big you made them) on top of the cilantro. Drain the relish and place a heaping spoonful on top of the meatballs. Press on the sandwich top and devour.

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