Ingredients
Bahn Mi Pickles
- 2 carrots, peeled and cut into ½ cm rounds
- 8 radishes cut into ½ cm rounds
- 3 jalapeños cut into ½ cm rounds
- 1 tablespoon (15 mL) of kosher salt
- 1 tablespoon (15 mL) of white sugar
- 1 ½ cups (350 mL) white vinegar
- ½ cup (125 mL) of water
Sriracha Mayonnaise
- ¼ cup (60 mL) of mayonnaise
- 2 tablespoons (10 mL) of Sriracha
Garnish
- Bunch of cilantro, well washed and picked of stems
- ¼ cup (60 mL) of hoisin sauce
- 2 tablespoons (60 mL) of black sesame seeds
Preparations
Banh Mi Pickles
- Place each the carrots, radishes and jalapeños in its own, small resealable container.
- In a measuring cup, mix the salt, sugar, vinegar and water. Pour evenly over the vegetables, cover and refrigerate for at least two hours. Refrigerate longer for a stronger pickled flavour
Meatballs
- Prepare the meatballs as per recipe.
- Place cilantro on a serving dish and arrange the meatballs on top the cilantro and top each meatball with a small amount of hoisin.
- In a small bowl, combine the mayonnaise and Sriracha and place approximately 1/2 teaspoon on top of the hoisin sauce. Sprinkle with sesame seeds.
- Place each a pickled carrot, radish and jalapeño on a long toothpick and skewer each meatball.
- Serve as an appetizer.
