This one's not for me

As I get ready to finish my month of Asian favorites, I decided to add a recipe that I know I won't try. The thing is, I love the idea of this Vietnamese sandwich. There's just too many ingredients that I won't eat. Including, yes, cilantro.

There's a lot to like about it -- lots of vegetables, a healthy premise, roasted meat, tons of spice. And it's unlike any sandwich I've ever seen. It's one that certainly would shake up any lunchtime routine.

So, enjoy. I just wish I could.

This recipe is from the January 2010 issue of Bon Appetit magazine.

Pork meatball banh mi

Hot chili mayo:
2/3 cup mayonnaise
2 green onions, finely chopped
1 tbsp. hot chili sauce (such as sriracha)

Meatballs:
1 lb. ground pork
1/4 cup finely chopped basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tbsp. fish sauce (such as nam pla or nuoc nam)
1 tbsp. hot chili sauce
1 tbsp. sugar
2 tsp. cornstarch
1 tsp. freshly ground black pepper
1 tsp. kosher salt

Sandwiches:
2 cups finely grated carrots
2 cups finely grated, peeled daikon (white Japanese radish)
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 tsp. kosher salt
1 tbsp. Asian sesame oil
4 10-inch long individual baguettes, or 4 10-inch long pieces of French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapenos
16 large cilantro sprigs

To make hot chili mayo, stir all ingredients in a small bowl. Season with salt to taste. Can be made a day ahead. Cover and chill.

To make the meatballs, line rimmed baking sheet with plastic wrap. Gently mix all ingredients in a large bowl. Using wet hands and a scant tablespoon for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. Can be made a day ahead. Cover and chill.

To make sandwiches: Toss carrot, daikon, rice vinegar, sugar and salt in a medium bowl. Let stand at room temperature for 1 hour, tossing occasionally.

Preheat oven to 300 degrees. Heat sesame oil in a large skillet over medium-high heat. Add half of the meatballs; saute until browned and cooked through, turning meatballs often and reducing heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapenos and cilantro in bottom halves. Fill each with 1/4 of the meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

Serves 4.