Could there possibly be a better sandwich than the Banh Mi? Crispy pickled vegetables, spiced pork or chicken, chili sauce, cilantro, maybe pate or sriracha, all on a baguette roll; the list of ingredients is somewhat debatable but always delicious. Such strong and fresh flavors are also perfect for an appetizer. Here is a recipe for some cute little bites which pack a lot of flavor and will look festive on your platter. They do have a few steps, so start them ahead of time, but none of it is complicated, and making the won ton cups couldn’t be easier or more satisfying! If you haven’t made them before, you will want to use them for all kinds of other fun little treats.
Banh Mi Bites
Spiced pork meatballs are nestled into won ton cups in these tasty little bites.
Preheat oven to 350. Spray a mini muffin tin with cooking spray. Into each muffin cup place one won ton wrapper. Spray the filled muffin tins with cooking spray and bake for 6 to 8 minutes or unitil golden brown. Cool on rack.
In a small bowl, toss the cucumbers with 2 tbsp. rice vinegar. In an other bowl toss the radishes with 1 tbsp. rice vinegar. (the radishes bleed).
In a large bowl, place the ground pork, onion, carrot, cilantro, garlic, onion powder, soy sauce, 2 tsp. sesame oil, fish sauce, ginger root, brown sugar, 2 tsp. sriracha, egg and bread crumbs. Mix well.
Form into 1" meatballs and place on a cookie sheet lined with foil. Bake for 20 minutes. Remove from oven and cool.
Sriracha sauce: In a small bowl, mix together the mayonnaise, 1 tsp. sesame oil, 1 tbsp. rice vinegar, and 2 tsp. sriracha,
Place cooled won ton cups onto cookie sheet. Add 1/2 to 1 tsp. of the sriracha sauce into the bottom of each cup. Place a meatball on top of this. Tuck cucumber and radish slices into each cup. Garnish with cilantro and chill.