Meatball and pickled carrot sandwich

Ingredients:

Sandwiches

• 1 serving Vietnamese BBQ Pork Meatballs (see recipe below)
• 4 servings (170 g) of French bread, cut in half lengthwise
• 4 green onions, thinly sliced ​​diagonally
• Vietnamese Pickled Carrots (see recipe below)
• 4 thinly sliced ​​jalapeños and/or serranos or Thai peppers
• Nuoc Cham Seasoning (see recipe below)
• Good quality mayonnaise (optional)
• Sprigs of fresh cilantro for garnish (optional)
• Sprigs of fresh mint for garnish (optional)

Vietnamese BBQ Pork Meatballs "Nem Nuong"

• 700 g lean pork, such as tenderloin, cut into small cubes (remove all sinew and cartilage)
• 1/2 cup finely chopped shallot
• 3 tablespoons minced garlic
• 4 teaspoons of sugar
• 2.5 tbsp Vietnamese fish sauce (Nuoc nam)
• 1 and 1/4 teaspoons ground black pepper
• 5 tablespoons short-grain glutinous rice (such as sushi rice)
• 110 g diced pork fat
• Vegetable oil
• Equipment: 6 - 8 bamboo skewers, 20 cm long (soak in warm water for at least 30 min.)

Vietnamese Pickled Carrots (Carot Chua)

• 3 medium carrots, peeled and thinly sliced ​​diagonally
• 1/2 tbsp. rice vinegar
• 1 tbsp. sugar
• 1/4 teaspoon salt

Seasoning Nuoc Cham

• 2 small cloves of garlic, minced or crushed
• 1 small fresh red chilli, seeded and finely chopped
• 2.5 tbsp. sugar
• 2 tablespoons fresh lime juice
• 1/4 tbsp. rice vinegar
• 1/4 cup Vietnamese fish sauce (Nuong nam)
• 1/4 cup water
• 1 - 2 tbsp finely grated carrots

Preparation:

1. Sandwiches for 4 servings: Using a sharp knife, slice 24 meatballs into thin rounds. Arrange the meatball slices evenly on the 4 bottom halves of the buns. Top each bottom half with 1 sliced ​​green onion, sliced ​​pickled carrots, and sliced ​​pepper to taste. Drizzle with Nuoc Cham sauce, then top each top half with more sauce (to taste).
   
   Spread mayonnaise on the bread, if desired. Top the meatballs with the top halves of the buns and serve the sandwiches, cut in half (optional). Place the remaining Nuoc Cham sauce in a small bowl and set aside (optional). Garnish with fresh cilantro and mint sprigs, if desired.
2. Vietnamese BBQ Pork Meatballs: In a small bowl, combine the pork, shallots, garlic, sugar, fish sauce, and pepper. Mix well, cover, and refrigerate for at least an hour or overnight. Transfer to the freezer for 30 minutes, until slightly frozen.
3. Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until toasted, golden brown, and fragrant. Transfer to a plate to cool. Once cool, place the rice in a coffee grinder and pulse until finely ground. Measure out 3 tablespoons of powder. Save the remaining powder for another use or discard.
   
   Transfer the partially frozen meat mixture to a food processor and process until a smooth, thick paste forms. Add the lard and process until smooth or finely chopped. Add the toasted rice powder and pulse several times to combine. Do not overprocess, or the mixture will become sticky.
4. Preheat grill to medium-low heat.
   
   Transfer the meat mixture to a small bowl. Lightly oil your hands. Scoop out 1.5 heaping tablespoons of the mixture and roll into a smooth ball. Re-oil your hands as needed. Thread the meatballs onto bamboo skewers, threading as many as possible onto each.
   
   Lightly oil the grill and grill the meatball skewers, turning occasionally, until cooked through, 20-30 minutes. Serve warm or at room temperature.
5. Pickled carrots (Carot chua): Place carrots in a small bowl made of inert material.
   
   In a small saucepan, combine vinegar, sugar, and salt. Bring to a boil. Remove from heat and let cool slightly. Pour the warm vinegar mixture over the carrots and marinate in the refrigerator for at least an hour and up to 2 weeks.
   
   Nuoc Cham seasoning: In a mortar and pestle, crush the garlic, chili pepper, and sugar until a smooth paste forms. Add the lime juice, vinegar, fish sauce, and water and stir. Add the carrots and serve immediately, or refrigerate in a sealed, nonreactive container for up to 2 days.