Vietnamese Meatball Banh Mi

Ingredients

For the meatballs:

• 500 g pork mince
• 1 large egg
• 1/2 cup bread crumbs
• 2 cloves of garlic, minced
• 1 x 225 g canned sliced water chestnuts, drained, finely chopped
• 1/4 brown onion, finely diced
• 3/4 tbsp fish sauce
• 1/4 tsp white pepper

For the tomato sauce:

• 2 tins of Mutti Polpa Finely Chopped Tomatoes
• 1/2 brown onion, finely diced
• 2 cloves of garlic, finely diced
• 1/2 tbsp vegetable oil
• 3 tsp sugar
• 1 tbsp fish sauce
• 2 tsp chicken bouillon powder or 1/2 chicken stock cube
• 1 cup water
• White pepper
• Salt

For the Vietnamese Pickled Carrots:

• 2 large carrots, trimmed, peeled and cut into thin match like sticks
• 1 cup water
• 1/2 cup vinegar
• 3 tbsp sugar
• 1 tbsp salt

Toppings to serve:

• Vietnamese pickled carrots
• Lebanese cucumber, sliced length wise
• Butter, softened
• sprigs of coriander
• Spring onion, green part only, cut lengthwise
• Vietnamese bread rolls ((or any other long crusty bread rolls) )
• Fried shallots

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