Ingredients
Pickled Carrots and Daikon
- 2 medium carrots, peeled and julienned
- 1 daikon radish, peeled and julienned
- 1 tsp kosher salt
- ¼ cup rice wine vinegar
- 2 Tbsp granulated sugar
- 1 tsp sesame oil
Meatballs
- 1 lb (450g) ground beef, 90/10
- ½ cup (60g) traditional breadcrumbs
- ½ cup packed fresh cilantro, finely chopped
- 3 scallions, thinly sliced
- 2 Thai red chilis, finely chopped (seeds included for heat)
- 2 cloves garlic, peeled and grated
- 1 Tbsp Kewpie mayo
- 1 Tbsp reduced sodium soy sauce
- 2 tsp ginger paste (or 1-inch ginger root, peeled and grated)
- 2 tsp fish sauce
- 1 tsp sesame oil
- 1 tsp lime zest (from 1 small lime)
Sandwich Assembly
- Baguette: Vietnamese, French, or long sub roll, cut in half lengthwise (one per person if individual size)
- ½ cup (113g) Kewpie mayo
- 1-2 Tbsp Sriracha
- Fresh cilantro leaves
- Optional: 1 jalapeño (or other chili), thinly sliced or julienned
Instructions
- Remove excess water: Place the julienned carrots and daikon in a large bowl. Sprinkle with 1 tsp kosher salt and toss well. Let them sit for 10 minutes to draw out moisture. Then squeeze out the excess water, discard it, and return the vegetables to the bowl.
- Make the pickled carrot and daikon salad: In a small bowl, whisk together ¼ cup rice wine vinegar, 2 Tbsp sugar, and 1 tsp sesame oil until the sugar dissolves. Pour this pickling liquid over the carrots and daikon. Toss everything well and set aside for 1 hour to pickle and develop flavor.
- Prepare the meatball mixture: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, breadcrumbs, chopped cilantro, sliced scallions, Thai red chilis, grated garlic, 1 Tbsp Kewpie mayo, soy sauce, ginger paste, fish sauce, sesame oil, and lime zest. Mix everything thoroughly until evenly combined. Use a small cookie scoop to portion the mixture, then roll with your hands to form uniform meatballs. Place them spaced apart on a parchment-lined baking sheet.
- Cook the meatballs: Bake the meatballs in the preheated oven for 10 minutes. After baking, place a rack under the heating element and switch the oven to the broil setting on high. Broil the meatballs for 2 to 4 minutes until they develop a golden brown crust on top. Remove from oven and set aside.
- Prepare the spicy mayo: In a small bowl, whisk together ½ cup Kewpie mayo with 1 to 2 Tbsp Sriracha, adjusting to your preferred spice level.
- Assemble the sandwiches: Spread the spicy mayo generously on the top and bottom halves of each baguette. Layer cooked meatballs inside, add a generous handful of the pickled carrot and daikon salad, and top with fresh cilantro leaves. For extra heat, add thin slices or julienned jalapeño peppers if desired. Close the sandwich and serve with lime wedges on the side for squeezing.
Notes
- Remove excess water from carrots and daikon to prevent soggy pickles and sandwich fillings.
- Adjust the amount of Sriracha in the mayo to control spice level.
- If you prefer less heat, omit the Thai red chilis in the meatballs and jalapeño in the sandwich.
- Use Kewpie mayo for authentic creaminess and flavor or substitute with regular mayonnaise if unavailable.
- Meatballs can be made ahead and refrigerated; reheat before assembling sandwiches.
- Leftover pickled carrots and daikon can be stored in an airtight container in the refrigerator for up to one week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Vietnamese
