Crusty French bread, spicy/salty pork meatballs and tangy, crisp grated carrot and diakon — the essential ingredients for an incredible bánh mì, or popular type of Vietnamese sandwich. This recipe caught my attention back in January, but I waited until this summer to give it a try so I could take advantage of all that my local farmers’ market has to offer. Since so much Vietnamese cooking features natural herbs and root vegetables, fresh produce is essential. (e.g. the ground pork in this case came from a small, family-owned farm in Virginia that showed me a photo of the pig before I bought it!)
The meatballs are oven-roasted and incredibly tasty, defined by savory garlic, spicy hot chili paste and a dash of salty fish sauce. And as a cool and crunchy counterpoint, the grated carrot, diakon and cucumber are lightly pickled in rice vinegar, sesame oil and sugar. Top it all off with a handful of fresh cilantro sprigs.