Bánh mì bites

BANH MI BITES (bún chả with sriracha aioli)

Serves 6 Prep time 20 minutes
Cook time 10 minutes

600g minced pork
1 ½ tsp sea salt
½ tsp coarse ground black pepper
1 tsp sugar
¼ cup shallots, minced fine
2 tbsp white spring onion, minced fine
1 tbsp garlic, crushed
½ carrot, sliced thin
½ cucumber, sliced thin
3 red radishes, sliced thin, keeping only few widest-diameter slices from each
French baguette, sliced at angle, about 1 cm thick
sprigs of coriander (to garnish)
¼ red capsicum (julienned, to garnish)

• Mix pork, salt, pepper, sugar, shallots, spring onions and garlic in a bowl.
• Roll into small meatballs, flatten slightly and char grill (or pan fry) until lightly browned on each side and cooked through (about 4 min/side).
• Slather a dollop of aioli on the bread, followed by 1 slice of cucumber, and 2 slices each of carrot and radish (to cover cucumber).
• Place meatball on top of sliced vegetables, then add a slice of carrot and garnish with coriander, red onion and red capsicum as garnish.
• Serve at room temperature or slightly warm.

Sriracha aioli (can be made in advance)
½ clove garlic, crushed
1 large egg yolk
1 tsp Dijon mustard
2 ¼ cups extra virgin olive oil
2 tbsp Sriracha chili sauce (to taste)
pinch sea salt (to taste)
pinch of ground black pepper (to taste)

• Mash garlic with a pinch of salt to a creamy texture (use a mortar & pestle or side of knife blade).
• In a bowl, whisk egg yolk and mustard together, then begin to drizzle in oil slowly, whisking vigorously to emulsify until all the oil is incorporated.
• When emulsion is thick and smooth, add garlic and Sriracha and finish with salt and pepper (to taste).

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