Recipe by I'mPat
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.
Top Review by Nif
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! :)
- 500 g pork mince
- 1⁄2 cup spring onion (scallions, finely chopped)
- 1 tablespoon fish sauce
- 2 tablespoons coriander leaves (finely chopped)
- 1 tablespoon chili sauce (hot, asian Sriracha is recommended)
- 1 tablespoon garlic (minced)
- 1 tablespoon sugar
- salt (freshly ground to taste)
- pepper (freshly ground to taste)
- 1 tablespoon flour
- vegetable oil (for frying)
- 1 baguette (cut into 4 sections and halved)
- 4 -8 lettuce leaves
- 1 carrot (grated)
- coriander leaves
Directions See How It's Made
- 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.
- 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.
- 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.