Ingredients Jump to Instructions ↓

  1. 1 slice white sandwich bread

  2. 1 1/2 tablespoons milk

  3. 1 teaspoon soy sauce

  4. 5 scallions , white and green parts separated

  5. 1 1/4 pounds ground pork

  6. 3 large cloves garlic , finely grated

  7. 1 tablespoon finely grated peeled ginger (about a 2-inch piece)

  8. 1/3 cup water chestnuts, drained, rinsed and chopped

  9. 1 large egg, lightly beaten

  10. 1/3 cup chopped fresh cilantro

  11. 1 1/2 teaspoons toasted sesame oil

  12. Kosher salt and freshly ground pepper

  13. 1/2 cup hoisin sauce

  14. 1/4 cup mayonnaise

  15. 2 1/2 tablespoons fresh lime juice

  16. 3 to 4 teaspoons Asian chili-garlic sauce

  17. Peanut or vegetable oil , for frying

  18. 1 cup bean sprouts

  19. 4 7-inch-long pieces baguette, split open

Instructions Jump to Ingredients ↑

  1. Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

  2. Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.

  3. Add the scallion whites, pork, garlic, ginger , water chestnuts , egg, cilantro , 1 teaspoon sesame oil , 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

  4. Stir the hoisin sauce , mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.

  5. Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

  6. Drain the scallion greens and toss with the bean sprouts , the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

  7. Photographs by Con Poulos


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