Jessica Young - Buffalo Stone Cafe - April 13, 2015
Banh Mi Pork meatballs, pickled slaw, lime aioli 20 ppl
Meatballs
- Ground pork – 3 lbs (1.362 kg)
- Thai basil – 40 gr or so (regular basil is good too)
- Garlic – 10 gr (about ten cloves)
- Lemongrass – 10 gr
- Fish sauce – 45 ml
- Cornstarch – 30 gr
- Siracha – 45 ml
- Honey – 45 ml
- Salt – 10 g
- Pepper – 5 g
- Mince garlic and lemon grass. Ensuring to not use the woody part of the lemongrass. Julienne basil.
- Mix all ingredients well, a mixer fitted with a paddle works best. Test for seasoning.
Slaw
- Cucumber – 200g
- Carrot – 200g
- Daikon – 200g
- Cilantro – 1 bunch
- Mirin – 1 cup
- Salt – 15 ml
- Rice wine vinegar – 1 cup
- Sesame oil – 45 ml
- Julienne daikon, carrot, and cucumber. Pick the cilantro leaves.
- Mix mirin, vinegar, salt and oil. Test for seasoning. Dress slaw half an hour before service. Finish with cilantro.
Aioli
- Canola oil – 750 ml
- Eggs – 3 yolks
- Salt – 5 g
- Dijon – 10 ml
- Lime juice – 20 ml
- Thai chilies – 5
- Garlic – 5 g
- Mince garlic and chilies, minus the seeds.
- In a metal bowl place yolks, Dijon, juice, garlic, and chilies.
- Whisk together. Slowly whisk in oil, if it gets too thick add alittle water.
Season to taste with salt.