Ingredients:
4 cups water
2 Tbsp sugar
1 Tbsp rice vinegar
1.5 cups carrot ribbons (see below)

1 lb ground pork
1/3 cup finely chopped onion
1 slightly beaten egg
2 Tbsp cornstarch
2 Tbsp finely chopped cilantro
2 tsp soy sauce
1 tsp freshly ground black pepper
1/2 tsp sesame oil
1 Tbsp vegetable oil
1/4 cup thinly sliced shallot
2 tsp finely chopped garlic
2 tsp finely chopped jalapeño
1 1/3 cup canned tomato sauce
2 Tbsp Asian fish sauce
2 French baguettes or 4 long crusty bread rolls
Sprigs of cilantro for garnish

Directions:
Make the pickled carrots first. Peel each carrot with a vegetable peeler, stack the thin ribbons of carrot into a stack and julienne. Combine the water, sugar and vinegar in a large bowl. Add the carrots. Refrigerate for 2 hours or longer. Drain before using.

Preheat the oven to broil.

Combine the pork, onion, egg, cornstarch, cilantro, soy sauce, pepper and sesame oil in a large bowl. Shape into 1-inch meatballs. Place on a broiler pan on the middle shelf and cook for 10 minutes. Turn and cook 10 minutes longer, or until browned and cooked through.

While the meatballs are cooking, make the sauce. Heat the vegetable oil in a medium skillet over medium-low heat. Add the shallot, garlic and jalapeño and cook until slightly softened, about 5 minutes. Pour in the tomato sauce, stir well, bring to a boil, reduce the heat and simmer until the sauce thickens, about 10 minutes. Stir in the fish sauce, set aside and keep warm.

Slice the baguettes lengthwise without cutting them right through. Set a row of meatballs along the bread. Drizzle some of the tomato sauce over them. Add the pickled carrots and more sprigs of cilantro to taste.

Wrap the sandwiches tightly in paper napkins with a few inches of bread protruding.