1 each Baguettes (24-inch), ends trimmed, partially split, and cut crosswise into quarters
1 qt. Bean sprouts
1 qt. Fresh Thai basil leaves
Carrots with salt in colander; let drain 1 hour. Rinse carrots; drain well. Stir water and sugar until dissolved; mix in vinegar. Pour over carrots in large bowl. Refrigerate at least 3 hours or up to 24 hours.
Spicy Coconut Sauce:
Coconut milk in saucepan on medium-low heat until reduced to about 3 cups (or until reduced to about 1/2 cup for trial recipe), stirring frequently. Remove from heat; whisk in sweet chili and sriracha sauces. Cool completely. Whisk in mayonnaise. Refrigerate until ready to use.
All ingredients, except chicken, in food processor. Pulse until finely chopped. Add to chicken; mix lightly. Shape into 96 (1-oz. [30-g]) meatballs (or 16 meatballs for trial recipe) using #40 scoop. Place on sheet pans. Refrigerate 1 hour.
In 400ºF (200ºC) convection oven 20 min. or until done (165ºF [74ºC]).
For each serving:
Cut sides of 1 baguette piece with 1/4 cup (50 mL) Spicy Coconut Sauce; fill with 4 Meatballs and 1/4 cup (50 mL) each bean sprouts, drained Pickled Carrots and basil.