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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 pound(s) ground pork best to start with whole cuts and grind your own |
1/4 cup(s) thai basil finely chopped |
4 clove(s) garlic finely chopped |
3 scallions finely chopped |
1 tablespoon(s) nuoc mam |
1 tablespoon(s) sriracha |
1 tablespoon(s) brown sugar |
2 teaspoon(s) cornstarch |
1 teaspoon(s) coarse ground black pepper |
1 teaspoon(s) salt |
1 pound(s) ground pork best to start with whole cuts and grind your own |
3 clove(s) garlic finely chopped |
1/2 tablespoon(s) ginger finely chopped |
1 jalapeno or other hot pepper finely chopped |
zest of one lime |
1 tablespoon(s) nuoc mam |
1 tablespoon(s) light soy sauce |
1 tablespoon(s) fresh lime juice |
1 tablespoon(s) brownsugar |
1/2 tablespoon(s) five spice powder |
1 teaspoon(s) cornstarch |
2/3 cup(s) fat free mayo |
2 scallions finely sliced |
1 tablespoon(s) sriracha |
2 cup(s) carrots julienned |
2 cup(s) daikon radish julienned |
1/4 cup(s) rice vinegar gently warmed |
1/4 cup(s) brown sugar |
1 teaspoon(s) salt |
1 pinch(s) crushed red pepper |
2 cup(s) shallots thinly sliced and fried til golden |
sprigs of cilantro 4-6 per sandwich |
sliced chiles thinly sliced, 4-6 slices per sandwich |
sliced cukes peeled, halved, seeded, thinly sliced |
3 loaf(s) french baguettes cut in 6 portions |
liver sausage or pate enough to spread |
Directions:
1. Mayo, make up to one day ahead.
2. Thoroughly combine all ingredients. Top with plastic wrap, pushing down to contact mayo. Cover bowl and put in fridge til ready to use.
3. Pickles, make at least an hour prior or up to one day ahead.
4. Thoroughly combine the warm vinegar, sugar, salt & pepper, stirring til sugar is dissolved. Add the vegetables, cover and put in fridge. Bring up to room temp and drain prior to use.
5. Vegetables (excl shallots), prep shortly before use.
6. Thinly slice shallots and fry til golden brown. Can be done up to one day prior but bring up to room temp prior to use.
7. Meatballs, prep up to one day before cooking
8. In mixing bowl combine nuoc mam, Sriracha, sugar, cornstarch, pepper, salt. Use mini-chop to combine basil, garlic, scallions, add to mixing bowl and combine. Add ground pork, combine but avoid overmixing. Gently form small meatballs using 1tbs measure. Cover and chill. Using large skillet, cook meatballs in small batches, leaving room between so they lightly brown but do not crisp. Cover and keep warm til serving.
9. Patties, make shortly before cooking
10. In mixing bowl combine nuoc mam, soy sauce, 5-spice, sugar, corn starch, lime juice. Use mini-chop to combine chile, garlic, ginger, lime zest, add to mixing bowl and combine. Add ground pork, combine but avoid overmixing. Gently form six patties. Cover and chill. Lightly grill patties. Cover and keep warm til serving.
11. Bread, prep just before serving
12. If making custom sandwiches, cut the loaves into serving portions. Then cut in half lengthwise, hollow-out. Crisp with cut-sides down in 450 oven for 5 minutes just prior to serving.
13. Assembly, have at hand at room temp: mayo, pate or liver sausage, fresh vegetables, shallots, drained pickles. Warm meat, warm bread. You'll work from the bottom-half of the bread upwards, roughly in order (don't overdo the meat, you should be able to taste each separate element in the finished sandwich):
14. Mayo
15. Light spread liver sausage or pate
16. Layer of cuke
17. Layer of either halved meatballs, cut-side down /or/ crumbled patties (not both)
18. Shallots
19. Pickles
20. Sliced chiles to taste
21. -6 Sprigs of cilantro
22. Bottle of Sriracha (optional drizzle to taste)
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