Sandwich with meatballs and pickled carrots – a detailed recipe cooking. 
Time: 1hour. 30 min. plus pickling time Difficulty: easy Servings: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Sandwiches
- 1 serving of Vietnamese BBQ pork meatballs (see recipe below)
- 4 servings (170 gr.) Cut in half along the French of bread
- 4 diagonal thinly sliced green onion heads
- Vietnamese pickled carrots (see recipe below)
- 4 thinly sliced jalapenos and / or serrano or Thai peppers pepper
- Seasoning Nyok Cham (see recipe below)
- Good quality mayonnaise (optional)
- Sprigs of fresh cilantro for decoration (optional)
- Fresh mint sprigs for decoration (optional)
Vietnamese Nem Nuong BBQ Pork Meatballs
- 700 gr chopped into small cubes of lean pork, e.g. clippings (remove all veins and cartilage)
- 1/2 tbsp. finely chopped shallots
- 3 tbsp. l chopped garlic
- 4 tsp Sahara
- 2.5 tbsp. l Vietnamese fish sauce (Nyok Nam)
- 1 and 1/4 tsp ground black pepper
- 5 tbsp. l sticky rice (such as rice for sushi)
- 110 gr. diced pork fat
- Vegetable oil
- Equipment: 6 – 8 bamboo skewers 20 cm long. (soak in warm water for at least 30 minutes.)
Vietnamese Pickled Carrots (Karot Chua)
- 3 peeled and thinly sliced diagonally medium carrots the size
- 1/2 tbsp. rice vinegar
- 1 tbsp. l Sahara
- 1/4 tsp salt
Seasoning Nyok Cham
- 2 chopped or crushed small cloves of garlic
- 1 peeled and chopped fresh red chili small size
- 2.5 tbsp. l Sahara
- 2 tbsp. l fresh lime juice
- 1/4 Art. rice vinegar
- 1/4 Art. Vietnamese fish sauce (Nuong Nam)
- 1/4 Art. water
- 1 – 2 tbsp. l finely grated carrots
Recipes with similar ingredients: pork, carrots, peppers jalapenos, serrano peppers, baguette, shallots, garlic, fish sauce, rice vinegar, lime juice, round-grain rice, cilantro, mint, mayonnaise
Recipe preparation:
- 4 serving sandwiches: Cut with a sharp knife 24 meatballs in thin slices. Spread slices evenly meatballs on the 4 lower halves of the rolls. For each lower half put 1 chopped green onion, circles pickled carrots and sliced pepper to taste. Pour Nyok Cham sauce, then put another sauce (to taste) on top half bread. Spread the bread with mayonnaise if desired. Cover the top halves of the meatball rolls and serve sandwiches, cutting them in half (optional). Put the remaining Nyok Cham sauce in a small bowl and place on the table (optional). Optional garnish with sprigs of fresh cilantro and mint.
- Vietnamese BBQ Pork Meatballs: In Little in a bowl combine pork, shallots, garlic, sugar, fish sauce and pepper. Mix well, cover and refrigerate less than an hour or overnight. Rearrange in the freezer for 30 minutes., until the mixture freezes a little.
- Put rice in a small frying pan and heat on medium high heat, stirring constantly, until the rice is fried and becomes golden brown and fragrant. Put it on a plate so that it has cooled down. When the rice has cooled, put it in a coffee grinder and beat until receiving powder. Measure out 3 tbsp. l powder. Remaining powder leave for other purposes or discard. Partially shift the frozen meat mixture in a food processor and beat until received completely homogeneous, thick paste. Add pork fat and beat until smooth or chop. Add powder from fried rice and beat in pulse mode several times to the components are mixed. Do not beat too long, otherwise the mixture will become sticky.
- Preheat the grill to a moderately low temperature. meat mixture in a small bowl. Lightly oil your hands. Separate 1.5 tbsp. l with the top of the mixture and roll into a smooth ball. If necessary, grease your hands with oil. String meatballs on bamboo skewers stringing on each as possible more. Lubricate the grill with a little oil and fry skewers with meatballs, periodically turning, until tender, 20-30 minutes Serve warm or at room temperature.
- Pickled Carrots (Carot Chua): Put the carrots in a small bowl of inactive material. In a small pan mix vinegar, sugar and salt. Bring to a boil. Remove from heat and cool a little. Pour the carrots with warm vinegar and leave marinate in the refrigerator for at least an hour and up to 2 weeks. Seasoning Nyok Cham: Mortar in a mortar garlic, chili pepper and sugar until a smooth paste. Add lime juice, vinegar, fish sauce and water, mix. Add carrots and serve immediately or refrigerate in a closed container from inactive material and store up to 2 days.
