Vietnamese Pork Meatball Banh Mi

Makes about 24 meatballs

Meatballs:

1 pound ground pork

½ cup cilantro, finely chopped

2 cloves garlic

2 or 3 spring onions or scallions, finely sliced

2 tablespoons fish sauce

1 to 2 teaspoons sugar

1 teaspoon dried chile flakes

Black pepper, salt to taste

Quick carrot pickle:

2 cups shredded carrots

½ cup rice vinegar

1 tablespoon sugar

1 teaspoon salt

Banh mi:

Baguette, cut into 4 6-inch pieces

½ cup mayo

1 tablespoon sriracha, optional

Fresh cilantro sprigs, thinly sliced serrano chiles and crispy fried shallots to garnish

Directions:

- Heat oven to 400 degrees. Line a rimmed baking sheet with foil.

- In a large bowl, mix all the meatball ingredients. Using oiled or damp hands, form 1-inch meatballs and place them on on the prepared pan. Bake for 15 to 18 minutes, or until cooked through, then broil on high heat for 2 to 3 minutes, until nicely browned.

- Meanwhile, in a glass or nonreactive bowl, combine the shredded carrots (and any additional vegetables you’d like), vinegar, sugar and salt. Let the quick pickle sit while the meatballs bake.

- Split the baguette pieces in half. Pull out some of the soft interior to make space for the filling. Lightly toast the baguette pieces.

- Mix the mayonnaise and sriracha, if using. Spread mayo on both sides of each baguette piece. Fill with meatballs, top with pickled carrots and garnish with chiles, cilantro and crispy shallots.