My old housemate’s boyfriend would often stop by with Vietnamese sandwiches from the bay area. There were so yummy. I’d eat the entire thing in one sitting. I tried to find a restaurant in Davis that compared, but nothing measured up. When they broke up and my sandwich hookup dried up, I kinda of forgot Banh Mi even existed. I never considered making them at home because Asian cooking at the time seemed so complicated.
Flash forward three years. Meatballs are advertised in my January Bon Apetit and there is a mouth-watering depiction of my sandwiches. It is winter and I have carrots AND radishes. Asian-inspired food is a weekly staple in my house. And I have two drawers full of exotic spices. More than 20 ingredients. No problem. Juicy meat, a perfect mix of sweet and spicy. This recipe delivers. The sandwiches even look pretty. (And I am not one for precision in food presentation.) While this recipe might have a daunting ingredient list, it is relatively easy. Meatballs couldn’t be easier to make. Pickling carrots and radish takes a bit of time but it isn’t hard per say. Swap out the pork for ground turkey and soy mayo for the sauce to cut the daunting calorie count just a little.
The recipe can be found at here at Bon Appetit . Mmmmm.