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Ingredients

  • 500g pork mince
  • 3 cloves garlic, crushed
  • 2 thumb-sized pieces ginger, finely grated
  • 1 red chilli, finely chopped
  • 2 tbsp fish sauce
  • 1 tbsp soft light brown sugar
  • 1 tbsp vegetable oil

PICKLES

  • 3 tbsp rice vinegar
  • 1 tbsp soft light brown sugar
  • 1 small cucumber, peeled into ribbons
  • 1 small carrot, peeled into ribbons
  • ¼ mooli, peeled into ribbons
  • 1 red chilli, thinly sliced

TO SERVE

  • 4 small baguettes, halved horizontally
  • 8 tbsp mayonnaise
  • 1 spring onion, finely sliced
  • a small handful of leaves coriander
  • a small handful of leaves mint

Method

  • STEP 1

    To make the pickles, put the rice vinegar, sugar and some seasoning into a bowl, and whisk. Add the cucumber, carrot, mooli and chilli, mix well and chill for 30 minutes.

  • STEP 2

    Tip the mince into a bowl with the garlic, ginger, chilli, fish sauce and sugar, and mix really well. Form into 20 meatballs and chill for 30 minutes.

  • STEP 3

    Heat the oil in a large non-stick frying pan and fry the meatballs for 6-8 minutes over a medium heat or until really golden and cooked through. Spread the baguettes with lots of mayo on both sides, then pile in the meatballs. Drain the pickles and stuff these in too, along with some spring onions, coriander and mint.

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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