Combine all ingredients in a small bowl. Can be made a couple days in advance if covered well and place in the fridge.
For pork meatballs
1 pound ground pork
2 tablespoons basil, finely chopped
2 tablespoons cilantro stems, finely chopped
4 garlic cloves, minced
1/4 cup onion, finely diced
1 tablespoon fish sauce
1 tablespoon sriracha
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
Other sandwich components
Jalapeño, thinly sliced
Julienned carrots and radish with a sprinkle of rice wine vinegar
1. In a large bowl mix all these ingredients together. If touching raw meat doesn’t scare you, use your hands—they are the best way to ensure all the ingredients are evenly mixed. A spoon is fine too. Prepare a plastic wrap or parchment lined baking sheet.
2. Form the pork mixture into tablespoon sized balls. You should make 12 meatballs, 3 for each sandwich. Cover the meatballs with plastic wrap and chill. You can make the meatballs one day in advance. If cooking the same day chill the meatballs for at least 30 minutes.
3.When ready to cook the meatballs preheat your oven to 350 degrees. In a large skillet drizzle in 2 tablespoons oil (canola, sesame, or olive). When the pan is very hot carefully add half of the meatballs. Cook for about a minute on each side. You want to see a nice, dark crust on the meatballs.
4. When completely seared place the meatballs on a parchment lined sheet tray and put in the oven. Continue to cook until the internal temperature reaches 160 degrees. If the juices run light pink your meatballs are done. This should take about 10 minutes.
5. While the meatballs are cooking prepare your baguettes. Cut each in half and apply a generous amount of the Sriracha mayo on each side. Add cilantro, thinly sliced jalapenos, julienned carrots and radish. Add three meatballs to each sandwich. Serve immediately.