Air Fryer Banh Mi Meatballs

• 1 lbground pork
• 1 1/2 tbspfish sauce
• 1/2 cuppanko breadcrumbs
• 1egg
• 1 stalklemongrass — tender core only, minced
• 2 clovesgarlic — grated
• 1shallot — minced
• 2 tspsugar
• 1/2 tspblack pepper
• 1 cupcarrot — cut into matchsticks
• 1 cupdaikon radish — cut into matchsticks
• 1/4 cuprice vinegar — plus 1 tbsp sugar and 1/2 tsp salt, for the pickle
• 1/3 cupmayonnaise — plus sriracha to taste; check the label if soy is a concern — many are soybean-oil based
• 1baguette — served alongside; skip it and use lettuce cups for a gluten-lighter plate — the panko stays
• 1/2 cupcilantro sprigs — plus sliced cucumber and jalapeño, to build

Method

1. 01

   Start the pickle: toss the carrot and daikon with the rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Set aside while you do everything else — 20 minutes gives you real do chua snap.

2. 02

   Mix the pork with the fish sauce, panko, egg, lemongrass, garlic, shallot, sugar, and pepper — gently, just until combined. Overworked pork turns bouncy. Roll into 16 meatballs with wet hands.

3. 03

   Air fry at 380°F in a single layer, 9–10 minutes, shaking once, until browned and an inserted thermometer reads 160°F. The fish sauce and sugar give the crust its deep mahogany — that's the flavor, don't rush it out early.

4. 04

   Stir sriracha into the mayonnaise to taste. Warm the baguette in the air fryer for 2 minutes at 350°F if you like it crackly.

5. 05

   Build at the table: bread swiped with spicy mayo, meatballs, a tangle of drained pickles, cucumber, cilantro, jalapeño. Or skip the bread and eat it as a rice bowl — the meatballs don't care.