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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
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) |
mayonnaise |
coriander leaves |
Directions:
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.
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