Weeknight Banh Mi

Bring water, vinegars, sugar, & salt to a boil. Add shredded vegetables and submerge, remove from heat.

Let cool at room temperature before refrigerating for up to 90 days.

Preheat oven to 475°F/245°C

In a bowl combine all ingredients and mix until well incorporated.

Scoop 2oz/2 heaping tablespoons of meat, roll each scoop into a ball and arrange each one at least 1" apart on a parchment lined sheet tray

Bake for 12-15 minutes/ or until internal temperature is 165°F/73℃ or higher. Remove the meatballs from the oven and let them rest until you are ready to build the sandwich.

Combine ingredients and stir until the sugar is fully dissolved.

Use immediately or store in an airtight container for up to one month.

Reheat/Toast baguettes in a 475°F/245°C for about 2 minutes until crispy on the outside.

Cut a slit in your baguette, but be sure not to slice all the way through, leaving enough bread for a hinge.

Spread mayo on the inside of both sides of the baguette. Arrange 4-5 halves of meatballs down the center of the sandwich, top with a generous pinch of the carrot daikon slaw, then cucumber planks, 4-5 pieces of jalapeno. Top with a handful of cilantro and finish with a generous drizzle of nuac cham.