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Vietnamese Bbq Pork Meatball Po'boy

  • Yield: 4 servings


  • 1 recipe Vietnamese BBQ Pork Meatballs
  • 4 (6-inch) portions French bread, cut in 1/2 lengthwise
  • 4 green onions, thinly sliced on the diagonal
  • Vietnamese Pickled Carrots
  • 4 jalapeno and/or serrano or Thai chiles, thinly sliced
  • Nuoc Cham Sauce
  • Good quality mayonnaise, optional
  • Fresh cilantro sprigs, for garnish, optional
  • Fresh mint sprigs, for garnish, optional


  • Using a sharp knife, cut 24 meatballs into thin slices. Divide the meatball slices evenly among the 4 bottom halves of bread. Top each sandwich bottom with 1 sliced green onion, sliced Vietnamese Pickled Carrots and sliced peppers, to taste. Sprinkle with Nuoc Cham Sauce and then spoon more Nuoc Cham Sauce, to taste, over the top cut portions of the bread. Spread bread with mayonnaise, if desired. Place the sandwich tops over the meatballs and serve the sandwiches, cut in half if desired. Place any remaining Nuoc Cham in a small bowl and pass at the table, if desired. Garnish with fresh sprigs of cilantro and mint, if desired.