1stalkgreen onions (scallions or green shallots) - finely chopped
1mediumlime juice - juiced
TO MAKE THE MEATBALLS:
1poundground chicken (minced chicken)
¼cupcilantro (coriander) - chopped
4clovesgarlic - minced
3stalksgreen onions (scallions or green shallots) - finely chopped
1tablespoonfish sauce
1tablespoonsoy sauce
1tablespoonsugar (white sugar)
2teaspoonscornstarch
1teaspoonsalt
1teaspoonground black pepper
TO MAKE THE PICKLED VEGETABLES:
2cupscarrots - grated
2cupsdaikon - grated or sliced cucumbers
¼cupapple cider vinegar
¼cupsugar (white sugar)
1teaspoonsalt
OTHER FIX-IN’S:
2longbaguettes - cut into 10-in long pieces
1bunchcilantro (coriander)
1mediumjalapeño - thinly sliced (optional)
Instructions
TO MAKE THE SAUCE:
Mix all the ingredients to make the sauce.
TO MAKE THE MEATBALLS:
Preheat the oven to 300°F.
Mix all the ingredients for the meatballs until well incorporated.
Form meat mixture into meatballs.
Coat a frying pan with oil and then fry each side of the meatballs until browned (about 2 minutes per side). Don’t worry about cooking all the way through because the meat will finish cooking in the oven.
Bake in the oven for about 25 minutes, until meatballs are thoroughly cooked.
TO MAKE THE PICKLED VEGETABLES:
Toss grated vegetables with salt and set them aside in the fridge for at least 15 minutes.
Mix sugar and vinegar until sugar is dissolved.
Pour out excess water from the vegetables and then toss the vegetables in the dressing and allow to marinate for at least an hour.
ASSEMBLING THE SANDWICHES:
Cut the baguettes lengthwise and spread both sides of the bread with the sauce
Stuff the sandwich with meatballs, a heaping spoonful of the pickled vegetables, several sprigs of cilantro and a couple of slices of jalapenos. Smile and eat.