So I've been perfecting my recipe. A bit easier and quicker.
Banh Mi Sandwich.
So first. The day before thinly slice some daikon radish and carrots. (use a mandolin if ya got one). Add 1 1/4 cup white vinegar, 1 cup water, 2 tbs sea salt, 2 tbs sugar to a mason jar and shake until dissolved. Add carrots and daikon.
Marinade 1 lb pork sausage and 1 lb ground venison with 3 TBS fish sauce, 2 TBS Soy, 1 TBS brown sugar, 2 teaspoon ground coriander, 3 cloves diced garlic, juice of 2 limes, 1 TBS chili garlic paste, 1 TBS grated fresh ginger, 1/4 cup diced basil and cilantro. Let mason jar of veggies and meat sit overnight.
The next day thinly slice some jalapeño or Serrano peppers (removing seeds and inner membrane). Also thinly slice some cucumber.
Add 2 eggs and 2/3 cup panko to the meat mixture and roll into golf ball sized meatballs. Preheat oven to 400. Cook for 25 min turning once.
Let the meat cool a few min then begin to assemble sandwich.
Meatballs, pickled veggies, cucumber, peppers, cilantro and a drizzle of soy sauce. Optional Pâté on the bottom of the bun and Siracha mayo on the top of the bun.
