I love banh mi sandwiches but wanted to make them a little easier to serve for a party. These skewers are a really fun twist! For easier prep on the day of the party, make the meatballs in advance and freeze them.
Ingredients :
1 cup white vinegar or rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1 English cucumber, thinly sliced
2 medium carrots, thinly sliced
4 radishes, thinly sliced
1 cup mayonnaise
1 tablespoon Sriracha chili sauce
2 tablespoons minced fresh cilantro
2 green onions, thinly sliced
1 tablespoon soy sauce
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1-1/2 pounds ground pork
2 tablespoons canola oil
1 French bread baguette (10-1/2 ounces), cut into 24 slices
Directions :
In a large bowl, combine vinegar, sugar and salt; whisk until sugar is dissolved. Add cucumber, carrots and radishes; set aside. Combine mayonnaise and chili sauce; refrigerate until serving.
In another large bowl, combine cilantro, green onions, soy sauce, garlic and cayenne. Add pork; mix lightly but thoroughly. Shape into 36 balls.
In a large skillet, heat oil over medium heat. Cook meatballs in batches until cooked through, turning occasionally.
Drain vegetable mixture. On 12 metal or wooden skewers, alternately thread vegetables and meatballs; start and end each skewer with a baguette slice. Serve with Sriracha mayonnaise.
