Vietnamese Meatball Banh Mi with Tomatoes

Ingredients

For the meatballs:

• 17 oz pork (minced)
• 1 large egg
• 1/2 cup bread crumbs
• 2 cloves of garlic (minced)
• 8 ox 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:

• 28 oz Mutti® Crushed Tomatoes (Polpa)
• 1/2 brown onion (finely diced)
• 2 cloves 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 coriander
• Spring onion (green part only, cut lengthwise)
• Vietnamese bread rolls ((or any other long crusty bread rolls) )
• Fried shallots

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