Banh mi sandwich with pork meatballs

Peel the daikon and shred it with a julienne peeler into two to three inch strips; repeat with the carrot.

Bring the water, both vinegars, sugar and salt to a boil in a small saucepan, no more than two minutes.

Kill the heat, fold the shredded vegetables into the boiling liquid so they wilt, and leave them to marinate and cool.

Mix the ground pork with salt, sugar, black pepper and cornstarch.

Add the fish sauce, grated garlic and grated ginger.

Add the finely minced shallot and the minced basil.

Mush everything together and work the meat until it is tacky and looks like meat paste.

Scoop two ounce portions and roll them into balls; this makes 16.

Bake at 475F for 12 to 15 minutes; the meatballs should read between 155 and 165F, nearer 165.

Peel some of the cucumber skin off, cut into quarter to half inch planks, halve them and julienne.

Slice the jalapeno as thin as possible and wash your hands afterwards.

Roughly chop the cilantro.

Stir the water, fish sauce, sugar, sambal, lime juice and garlic together for the nuoc cham.

Warm and refresh the baguette in the oven about two minutes.

Spread mayonnaise on both cut sides of the roll.

Cut three meatballs in half and fit four halves in the roll.

Add the cooled carrot daikon pickle, about ten sticks of cucumber, four jalapeno slices and cilantro.

Finish with about three spoonfuls of nuoc cham.