PICKLED Carrots: Whisk vinegar, water and salt until well blended; pour over carrots. Refrigerate 4 hours. Meanwhile, prepare Spicy Coconut-Dijon Sauce.
SPICY Coconut-Dijon Sauce: Cook 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 mustard and chili sauce. Cool completely. Whisk in mayonnaise. Refrigerate until ready to serve. Meanwhile, prepare Meatballs.
CHOP half the chicken into medium dice-size pieces. Place remaining chicken in food processor with eggs, mustard, nam pla and soy sauce; pulse until well blended. Saute bread crumbs, nuts, garlic, ginger, lemon grass, scallions and chiles in hot oil on medium heat 15 min.; cool. Add to chicken mixture; mix lightly. Use #40 scoop to make 120 meatballs (or 20 meatballs for trial recipe), about 1 oz. each. Refrigerate 1 hour.
BAKE meatballs in 400ºF convection oven 20 min. or until done (165ºF).
FOR each serving: Spread cut sides of 1 baguette piece with 1/4 cup Spicy Coconut-Dijon Sauce; fill with 5 meatballs and 1/4 cup each bean sprouts, Pickled Carrots and basil.