Via Bon Appétit Janvier 2010 - adapted by Isabelle
Hot Chili Mayo
180 ml (2/3 cup) mayonnaise
2 green onions, finely chopped
15 ml (1 tbsp) hot chili sauce
Salad
200 g (2 cups) grated carrots
1 red pepper, cut into 2,5 cm (1 inch) strip
60 ml (1/4 cup) rice vinegar
50 g (1/4 cup) sugar
15 ml (1 tbsp) Asian sesame oil
5 ml (1 tsp) salt
Meatballs
500 g (1 pound) ground pork
15 g (1/4 cup) finely chopped fresh basil
4 garlic cloves, pressed
15 ml (1 tbsp) fish sauce
15 ml (1 tbsp) hot chili sauce
15 ml (1 tbsp) Asian sesame oil
10 ml (2 tsp) cornstach
5 ml (1 tsp) salt
4 25 cm (10-inch long) individual baguettes
For the mayo:
Stir all the ingredients.
Cover and chill.
For the salad:
Toss all the ingredients in a medium bowl.
Let stand at room temperature 1 hour, tossing occasionally.
For the meatballs:
Line rimmed baking sheet with plastic paper.
Gently mix all the ingredients in a large bowl.
Roll meat mixture into 1,5 cm (1/2 inch) meatballs.
Arrange on baking sheet.
Cover and chill.
Pre-heat the oven to 300°F ˚(150°C).
In a large skillet over medium heat, add half of the meatballs.
Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes.
Transfer meatballs to another rimmed baking sheet.
Place in oven.
Repeat with remaining meatballs.
Cut each baguette horizontally in half.
Spread with hot chili mayo.
Fill each with 1/4 of meatballs.
Drain the salad, place into the sandwich.
Bon Appétit!