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daikon radish carrot kosher salt white vinegar water sugar stalk lemongrass garlic green onions fish sauce sriracha kosher salt ground pork vegetable oil green onions cold cooked rice soy sauce fish sauce sriracha fresh cilantro
Viewed: 70 - Published at: 4 years agoIngredients
- 1 small daikon radish, peeled and cut into matchsticks
- 1 large carrot, peeled and cut into matchsticks
- 1 teaspoon kosher salt
- 1 cup distilled white vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 1 stalk lemongrass, root end trimmed, outer leaves removed, finely sliced (white part only; about 2 Tbsp.)
- 2 cloves garlic
- 2 green onions
- 1 Tbsp. fish sauce
- 1 Tbsp. sriracha
- 1 Tbsp. kosher salt
- 1 lb. ground pork
- 1 Tbsp. vegetable oil
- 5 green onions, ends trimmed, cut into 1" lengths
- 4 cups cold cooked rice
- 1 Tbsp. soy sauce
- 1 Tbsp. fish sauce
- 1 Tbsp. sriracha, plus more for serving
- 1/2 cup chopped fresh cilantro
Method
- Combine the daikon and carrot on a colander set in the sink. Sprinkle with salt, and massage the vegetables until they're bendable and have expelled their liquid. In a medium bowl, combine the vinegar, water, and sugar. Stir until the sugar is dissolved. Add the carrot and daikon, pressing to make sure the vegetables are mostly submerged. Cover and refrigerate at least an hour before using, and up to several weeks.
- In a food processor, combine the lemongrass, garlic, and green onions. Pulse until finely chopped. Add the fish sauce, sriracha, salt, and pork; pulse until just combined. (Alternatively, you can very finely chop the lemongrass, garlic, and green onions by hand or use a mortar and pestle, then mix with the remaining ingredients. Filling can be made several days ahead and refrigerated.) Roll the meat mixture into heaping teaspoon-size meatballs (alternatively, you can roll just half into meatballs and use a combination of ground pork and meatballs in the fried rice).
