Total Time
Prep 20 mins
Cook 20 mins

From our state local paper The West Australian and my favourite contributor Margaret Johnson. She describes this as a hybrid French/Vietnamese "sandwiches". Times are estimated.

Ingredients Nutrition


  1. To make the meatballs, combine the pork mince, spring onions, fish sauce, coriander leaves, chilli sauce, garlic, sugar salt, pepper and flour and combine well and then, using wet hands, shape into meatballs of 3cm (1 inch) diameter.
  2. Heat the vegetable oil in a frypan to hot and fry off the balls, rolling them around inthe pan so they are well browned on a ll sides.
  3. To assemble the dish, place on the baguette slice a layer of lettuce, carrot and mayonnaise, then add a layer of the meatballs and finish with more coriander sprigs.
Most Helpful

5 5

This is absolutely delicious!!! I cut back on the oil and used a sweet chili sauce so my one boy could handle the heat. Srirachi would have been great though! I also used whole wheat baguettes. You will never see me using cilantro so I sure didn't use it this time! ;) I used flat leaf Italian parsley instead. Made for Went To The Market tag game. Thanks Pat! :)

5 5

This recipe doesnt take as long as it sounds! I used chicken instead of pork (with Pat's permission) and baked balls instead of frying, I also used less corriander as DS is not a fan of corriander. The balls tasted wonderful straight from the oven and could be served on their own. But on fresh rolls they are even better. Served on rolls with mixed lettuce leaves carrots and mayonnaise ohh and I did add just a little sweet chilli sauce with the mayo ............. Just delish! Thanks Pat, great recipe for an easy weekend lunch .... especially if you prepare the meatballs in advance this would make for an even quicker snack!