Ingredients
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250 g Ground beef lean
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250 g Ground beef regular
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45 g Thai fish sauce
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20 g Garlic chopped
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30 g Red onion chopped
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25 g Crisco canola oil
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25 g White sugar
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3 g Mccormick black pepper ground
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45 g Potato starch
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18 g Lee kum kee soy sauce
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as needed French bread
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as needed Pho broth
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5 g Thai basil
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15 g Carrots julienne cut
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15 g Cucumber julienne cut
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1.5 tbsp Mccormick sriracha sauce
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3 tbsp Mayonnaise
Directions
Steps
|
1
Done
|
In a mixing bowl, add all Meatball mixture ingredients and blend well. |
|
2
Done
|
Form into balls approximately 30g per piece. |
|
3
Done
|
Place in chiller overnight or not less than 2 hours to set. |
|
4
Done
|
Heat pho broth in a medium saucepan and poach the meatballs for 3 to 5 minutes. |
|
5
Done
|
Mix dipping sauce and set aside. Place in chiller until ready to use. |
|
6
Done
|
AssemblySlice the french bread in half. |
|
7
Done
|
Fill in with meatballs, carrots, cucumber and fresh basil leaves. |
|
8
Done
|
Serve with the dip on the side. |
