Banh Mi with Pickled Carrots and Daikon

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Ingredients

Pickled Vegetables

1. 3/4 c shredded carrots
2. 3/4 c thinly sliced European cucumbers
3. 1/2 c shredded daikon radish, or radish
4. 2 T unseasoned rice wine vinegar
5. 2 T sugar
6. 1/4 t kosher salt

Pork

7. 1/2 c mayonnaise
8. 4 T finely chopped green onions, divided
9. 2 to 3 T sriracha or other chili sauce, to taste, divided
10. 1 T peanut or vegetable oil
11. 4 garlic cloves
12. 1 lb ground pork
13. 2 T Asian fish sauce, or (1 T soy sauce, 1 T cider vinegar and a pinch of salt)
14. 1/2 t black pepper
15. 1/2 t kosher salt
16. 1 t sugar
17. 1/2 c chopped fresh basil
18. finely grated zest of 1 lime
19. juice of 1/2 lime

Sandwich

20. 6 small hero rolls or 2 baguettes cut into thirds, split

Instructions

Pickled Vegetables

1. In a bowl, toss together carrots, cucumber, daikon, vinegar, sugar, and salt and let stand at room temperature for at least 30 minutes.

Pork

1. In a small bowl, whisk together the mayonnaise, 1 T green onions, and 1 to 2 T chili sauce, to taste.
2. Cover tightly and set aside.
3. Heat oil in a large skillet over medium-high heat.
4. Add the remaining 3 T green onions and the garlic.
5. Cook, stirring for 1 minute.
6. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes.
7. Stir in 1 T chili sauce and the fish sauce, pepper, salt and sugar.
8. Remove from heat and stir in the basil, lime zest and lime juice.
9. Let cool 5 minutes, then add mayonnaise mixture.

Sandwich

1. Fill bread with pork mixture.
2. Press the jalapeno, mint and cilantro sprigs into the pork.
3. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.