3stalksgreen onions (scallions or green shallots) - finely chopped
1tablespoonfish sauce - 15-milliliter
1tablespoonhot chili sauce - 15-milliliter
1tablespoonsugar (white sugar) - 15-milliliter
2teaspoonscornstarch - 10-milliliter
1teaspoonground black pepper - 5-milliliter
1teaspoonKosher salt - 5-milliliter
PICKLED CARROTS:
1largecarrots - peeled, cut into strips ⅛th-inch square and 3 inches long, about 2 cups
2tablespoonsugar (white sugar) - 30-milliliter
½tablespoonkosher salt - 7-milliliter
½cupwater - 125-milliliter
¼cuprice vinegar - 60-milliliter
BANH MI SLIDERS:
12wholewheat buns - halved
1dollopmayo
1dashhot sauce
1mediumEnglish cucumber - sliced
1bunchThai Basil
1mediumjalapeno pepper - sliced, optional
Instructions
VIETNAMESE PORK MEATBALLS:
Preheat the oven to 400°F (205°C). Gently mix together all the ingredients in a large bowl. With moistened hands, roll scant tablespoonfuls of the mixture, forming them into 1″ (2.5 centimeters) balls. Place on a rimmed baking sheet. Bake the meatballs until golden and cooked through, about 15 to 20 minutes.
PICKLED CARROTS:
Combine carrots, sugar and salt in a large bowl. Using fingertips, massage salt and sugar into carrots until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal the jar and refrigerate at least overnight and for up to 1 week.
BANH MI SLIDERS:
To assemble sliders, place two or three meatballs on the bottom half of the bun. Slather the other half of the bun with mayo and/or hot sauce. Add sliced cucumber, a clump of pickled carrots and a few sprigs of Thai basil and/or cilantro. Put together the two bun halves and enjoy.