Shortcut Banh Mi With Pickled Carrots and Radishes

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By Melissa Clark, NYTimes Cooking. "Authenticity is not the goal of this banh mi. Nor is coming up with a newfangled variation. This is a sandwich that, with quick work, maintains the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients."

    For the Pickled Vegetables

    • ¾cup shredded carrots
    • ¾cup thinly sliced Persian, Kirby or European cucumbers
    • ½cup shredded daikon radish (I used regular radishes)
    • 2 tablespoons unseasoned rice wine vinegar
    • 2 tablespoons sugar
    • ¼ teaspoon kosher salt

    For the Pork

    • ½ cup mayonnaise
    • 4 tablespoons finely chopped scallions
    • 2 to 3tablespoons sriracha or other chili sauce, to taste
    • 1 tablespoon peanut or vegetable oil
    • 4 garlic cloves, finely chopped
    • 1 pound ground pork
    • 2 tablespoons Asian fish sauce
    • ½ teaspoon black pepper
    • ½ teaspoon kosher salt
    • 1 teaspoon sugar
    • ½ cup chopped fresh basil
    • Finely grated zest of 1 lime
    • Juice of ½ lime

    For the Sandwich

    • 6 small hero rolls or 2 baguettes cut into thirds, split (I used the rolls from Christies)
    • Fresh jalapeño, thinly sliced and seeded, for serving
    • Mint sprigs, for serving
    • Cilantro sprigs, for serving

To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.

Meanwhile, make the sauce. In the recipe the sauce is mixed with the pork after it is cooked (I just noticed this) - I kept them separate, I think you could do either way! 

In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.

For the pork: Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture (if that's what you're doing). 

Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.

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