Recipe courtesy of Lardo
Show: Eat St.
9 hr
30 min
8 hr
30 min
4 servings


  • 1 pound ground pork
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon fish sauce
  • 1 tablespoon salt
  • 1 tablespoon Sriracha
  • 1 tablespoon sugar
  • 1 large egg
  • 1 bunch scallions, chopped
  • 4 tablespoons Sriracha Mayo, recipe follows
  • 4 French bread or ciabatta rolls, toasted
  • 2 cups Pickled Vegetables, recipe follows
  • 1 bunch fresh cilantro
Pickled Vegetables:
  • 1 cup rice wine vinegar
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 pound carrots, julienned
  • 1 pound daikon radish, julienned
Sriracha Mayo:
  • 1 cup mayonnaise
  • 1 tablespoon Sriracha
  • 1/4 teaspoon sesame oil


For the meatballs: Preheat the oven to 350 degrees F. Mix together the pork, breadcrumbs (only use enough to bind without making the mixture too dry or heavy), fish sauce, salt, Sriracha, sugar, egg and scallions. 

Form about 12 meatballs using damp hands or a medium ice cream scoop. Heat a large pan until hot, and then sear the meatballs until golden brown on all sides. Transfer to a baking dish and bake until the internal temperature reaches 165 degrees F, about 20 minutes. 

To serve, spread the Sriracha Mayo on both sides of the rolls. Place 3 meatballs into each roll, and top with a generous amount of Pickled Vegetables. Garnish with the cilantro. 

Pickled Vegetables:

Bring the vinegar, sugar, salt and 1 cup water to a boil, and then remove from the heat. 

Place the carrots and radishes in a nonreactive container and pour the hot liquid over top. Cool to room temperature, and then refrigerate overnight.

Sriracha Mayo:

Whisk together the mayonnaise, Sriracha and sesame oil until combined. Adjust with more Sriracha to your desired level of spiciness. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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