Meatball Bánh Mì

• 1 SPB Turkish Oval Lunch Roll, split
• 2 tbsp pâté or mayonnaise
• 4 cucumber slices
• ¼ cup carrot & daikon, pickled
• A handful fresh coriander leaves
• 1 small red chilli, finely sliced (optional)

For the Vietnamese Meatballs

• 150g minced pork
• 1 clove garlic, finely minced
• 1 spring onion, finely chopped
• 1 tsp fish sauce
• ½ tsp sugar
• A pinch of black pepper
• 1 tsp neutral oil, for cooking

1. Prepare the Meatballs: In a bowl, thoroughly combine the minced pork, minced garlic, chopped spring onion, fish sauce, sugar, and black pepper. Roll the mixture into 3–4 evenly sized meatballs.

2. Cook: Heat 1 tsp of oil in a pan over medium heat. Fry the meatballs, turning frequently, for 8–10 minutes until browned on all sides and fully cooked through. Keep warm.

3. To assemble: Lightly toast the split SPB Turkish Oval Lunch Roll until warm and slightly crisp.

4. Spread the pâté or mayonnaise generously across the inside of the roll.

5. Arrange the cucumber slices and warm Vietnamese meatballs inside the roll, pressing down lightly.

6. Top with the pickled carrot & daikon, fresh coriander leaves, and sliced red chilli if using. Serve immediately while hot.