1 tablespoon (or more to taste) hot chili sauce, such as Sriracha
1/2 tablespoon cornstarch, or more if needed to bind
1 tablespoon molasses
Pickled vegetable topping:
1 1/2 cups green cabbage, chopped
2/3 cup grated carrots
1/2 cup grated daikon
1/2 cup leafed Brussels sprouts
1 large shiitake mushroom, thinly sliced
1/2 tablespoon sugar
Salt, to taste
Pepper, to taste
2 tablespoons rice vinegar
1 can of low-sodium Spam
4 heaping tablespoon garlic aioli
2 tablespoons garlic chili sauce, like Sambal
1 green onion, chopped
Combine all ingredients for the meatballs in a large bowl. Work with your hands to make sure everything is well incorporated. Set aside to marinate while you prepare the rest of your banh mi filling.
Combine everything for the pickled vegetable topping in a bowl and give it a toss. Set aside to break down and pickle.
Combine all Spam pâté ingredients in a food processor and blend until smooth.
Preheat oven to 350°F. Heat a large cast-iron skillet over medium-high heat with oil. Begin forming golf-ball-sized meatballs and add to the pan, browning on all sides. Once browned all over, pop pan into the oven for 15 minutes to finish cooking.
To assemble, cut French baguette down the center. Spread a healthy portion of pâté and squirt with Sriracha. Fill with meatballs and top with pickled vegetables. Enjoy!