Meatball Banh Mi Wednesday, Oct 19 2016 

Slaw
3 tablespoons lime juice
2 teaspoons sugar
1 3/4 cups shredded carrot
1 3 /4 cups shredded daikon radish
1/2 cup thinly sliced scallion greens
1/4 cup chopped fresh basil

Meatballs
8 ounces ground pork
8 ounces ground chicken breast
1 8-ounce can water chestnuts, drained and finely chopped
1/4 cup finely chopped scallion whites
3 cloves garlic, minced
1 teaspoon fish sauce
1 teaspoon chile-garlic sauce or other Asian hot sauce
1/2 teaspoon freshly ground pepper

2 20-inch baguettes, preferably whole-wheat, cut into thirds
1/4 cup low-fat mayonnaise
1-2 teaspoons chile-garlic sauce or other Asian hot sauce
36 thin slices English cucumber (about 1/2 large)
2/3 cup gently packed fresh cilantro

To prepare slaw: Whisk lime juice and sugar in a medium bowl. Add carrot, daikon, scallion greens and basil and toss to coat. Set aside.

To prepare meatballs: Preheat oven to 450 °F. Line a large baking sheet with foil and coat with cooking spray. Gently mix pork, chicken, water chestnuts, scallion whites, garlic, fish sauce, chile-garlic sauce and pepper in a large bowl (do not overmix). Using a generous 2 tablespoons each, make 18 meatballs. Bake on the prepared baking sheet until just cooked through, 15 to 20 minutes.

To assemble sandwiches: Cut each portion of baguette in half horizontally, then pull out about half of the soft bread in the center of each piece (reserve for another use, if desired). Combine mayonnaise and chile-garlic sauce to taste in a small bowl. Spread about 1/2 tablespoon of the mixture on each piece of baguette. Divide the reserved slaw among the sandwiches and top with cucumber and cilantro. Add 3 meatballs to each sandwich. Serve immediately.

Eating Well, March/April 2012, pages 74-75

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Shrimp Pho Monday, Oct 17 2016 

12 cups water
2 cups chicken broth
Shells from 3 pounds large peeled shrimp
½ bunch fresh cilantro, roughly chopped
1½ cups chopped yellow onion
1⅓ cups chopped green bell pepper
4 cloves garlic, minced
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon chile-garlic sauce (Sriracha)
½ teaspoon ground coriander
1½ pounds peeled and deveined large fresh shrimp
1 (8-ounce) package rice noodles
1 to 2 jalapeño peppers, sliced
2 limes, cut into wedges
½ cup Thai basil leaves

In a large stockpot, combine 12 cups water, broth, shells, cilantro, onion, bell pepper, garlic, fish sauce, lime juice, soy sauce, ginger, chile-garlic sauce, and coriander. Bring to a boil over medium-high heat, reduce heat, and simmer, uncovered, 1 hour. Strain through a fine-mesh sieve, discarding solids. (At this point, the pho base can be refrigerated up to 3 days or frozen up to 3 months.)

In a large stockpot, bring pho base to a boil over medium-high heat. Reduce heat to a simmer, and add shrimp and rice noodles. Cook until shrimp are pink and firm and noodles are cooked through, 6 to 8 minutes.

Serve pho topped with sliced jalapeño peppers, lime wedges, and basil. Add additional chile-garlic sauce to each serving to taste.

Louisiana Cooking, September/October 2013, page 73

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