Cooking Class Vietnamese Banh Mi: Using Baguette or Romaine Lettuce Leaves as Wrap

 

Bread: your choice of baguette (3 and 1/2 ), thin round bread, brioche, lettuce leaves or wrap
Romaine lettuce
Herbs: Cilantro sprigs, green onion, and basil leaves
Siracha/not so hot sauce (optional)

Tomato Sauce
4 med. vine tomatoes chopped very fine
1 and 1/2 T of fish sauce (optional)
1/2 c finely chopped red onion
1/2 c water from meatball boiling water
2 T nutritional yeast (optional)
garlic to taste
salt to taste

Procedure 

Put all ingredients in a pot
Cook on top of a stove
Add the meatballs when tomato mixture is boiling
Cook until tomato sauce  is thick enough for spreading onto the 'bread'

Baguette Bread (same with brioche):
Slice the bread
Add a lettuce leaf
Put the meatballs inside and drizzle with tomato sauce
Add some cilantro sprigs, an onion leaf and few basil leaves
Enjoy

Romaine Lettuce Wrap
Get 2 lettuce leaves
Put the meatballs in and drizzle with tomato sauce
Add some cilantro sprigs, an onion leaf and few basil leaves
Enjoy

Lavash Wrap:
Put the meatballs inside and drizzle with tomato sauce
Add some cilantro sprigs, an onion leaf and few basil leaves
Enjoy

Meatballs

1 lb. minced 'pastured pork'
1 lb. minced 'pastured' beef
4 eggs (small)
salt to taste
3/4 c chopped shallots or onions

Procedure
Mix all ingredients
Scoop with an ice cream scoop
Drop onto a pot with boiling water
Cook until done
Take the meatballs out of the water
Simmer in the tomato sauce

Yield: 8-9 sandwiches

Pictures: