-
1
Using a sharp knife, cut 24 meatballs into thin slices.
-
2
Divide the meatball slices evenly among the 4 bottom halves of bread.
-
3
Top each sandwich bottom with 1 sliced green onion, sliced Vietnamese Pickled Carrots and sliced peppers, to taste.
-
4
Sprinkle with Nuoc Cham Sauce and then spoon more Nuoc Cham Sauce, to taste, over the top cut portions of the bread.
-
5
Spread bread with mayonnaise, if desired.
-
6
Place the sandwich tops over the meatballs and serve the sandwiches, cut in half if desired.
-
7
Place any remaining Nuoc Cham in a small bowl and pass at the table, if desired.
-
8
Garnish with fresh sprigs of cilantro and mint, if desired.
-
9
In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper.
-
10
Stir to combine well, cover, and refrigerate for at least 1 hour and up to overnight.
-
11
Transfer to the freezer for 30 minutes, or until the mixture is partially frozen.
-
12
Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant.
-
13
Transfer to a plate to cool.
-
14
When cool, place rice in a coffee grinder and process to a fine powder.
-
15
Measure 3 tablespoons of the powder and set aside.
-
16
Save any remaining powder for another purpose or discard.
-
17
Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste.
-
18
Add the pork fat to the processor and process until smooth or finely chopped.
-
19
Add the roasted rice powder and pulse several times to combine the mixture.
-
20
Do not overprocess or the mixture will become sticky.
-
21
Preheat a grill to medium-low.
-
22
Transfer the meat mixture to a small bowl.
-
23
Lightly oil your hands.
-
24
Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball.
-
25
Recoat your hands with oil as necessary.
-
26
Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer.
-
27
Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20 to 30 minutes.
-
28
Serve warm or at room temperature.
-
29
Place the carrots in a small nonreactive bowl.
-
30
In a small saucepan combine vinegar, sugar and salt and bring to a boil.
-
31
Remove and cool slightly.
-
32
Pour warm vinegar mixture over carrots and allow to marinate for at least 1 hour and up to 2 weeks, refrigerated.
-
33
Combine the garlic, chile and sugar in a mortar and pound with a pestle to a fine paste.
-
34
Add the lime juice, vinegar, fish sauce and water and stir to blend.
-
35
Stir in the carrot and serve immediately or refrigerate, covered and in a non-reactive container, for up to 2 days.
