Banh Mi Skewers
I love banh mi sandwiches but wanted to make them a little easier to serve for a party. These skewers are a really fun twist! For easier prep on the day of the party, make the meatballs in advance and freeze them. —Elisabeth Larsen, Pleasant Grove, Utah
Total TimePrep: 45 min. + chilling Cook: 10 min./batch
- 1 cup white vinegar or rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 English cucumber, thinly sliced
- 2 medium carrots, thinly sliced
- 4 radishes, thinly sliced
- 1 cup mayonnaise
- 1 tablespoon Sriracha chili sauce
- 2 tablespoons minced fresh cilantro
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 1/4 teaspoon cayenne pepper
- 1-1/2 pounds ground pork
- 2 tablespoons canola oil
- 1 French bread baguette (10-1/2 ounces), cut into 24 slices
- In a large bowl combine vinegar, sugar and salt; whisk until sugar is dissolved. Add cucumber, carrots and radishes; let stand until serving. Combine mayonnaise and chili sauce; refrigerate until serving.
- In another large bowl, combine cilantro, green onions, soy sauce, garlic and cayenne. Add pork; mix lightly but thoroughly. Shape into 36 balls.
- In a large skillet, heat oil over medium heat. Cook meatballs in batches until cooked through, turning occasionally.
- Drain vegetable mixture. On 12 metal or wooden skewers, alternately thread vegetables, meatballs and baguette slices. Serve with Sriracha mayonnaise.