(Okay - so we didn’t actually take this photo — but this was so darn good we wanted to post about it anyway.)
Pork Meatball Banh Mi (Vietnamese sandwiches) with succulent spicy pork meatballs, crunchy and sweet carrot/radish slaw, sriracha mayo, heaps of fresh cilantro, and sliced jalepeño, all served on crunchy local baguette. Wow. Go make it, stat. Flavor Fest, USA - population: these sandwiches.
Also - helpful tips:
1) Make like a quarter the amount of slaw and sauce recommended.
2) If you don’t like sweet foods - use a little less sugar in the slaw… although this did balance nicely with the spicy elements.
3) A 12-inch baguette made a good sandwich for two people - and we only had a few meatballs left over.
4) Save yourself some pain and cook the meatballs in the oven instead of on the stove-top. 400 degrees for 20 minutes did the trick. I drizzled a bit of sesame oil on top instead of using it as the sautéing oil.