Soak the buns. Peel onions and ginger and dice very finely. Peel the tender centre of the lemon grass and chop very finely. Chop the coriander as well. Knead minced meat, squeezed out roll, egg and half each of the chopped lemon grass, onions, ginger and coriander.
Season with salt and pepper and form into meatballs (approx. 5 cm Ø). Boil up plenty of salted water. Add bay leaf, add meatballs and let them simmer at medium heat for about 10 minutes. Then drain and store the stock.
In the meantime, carve the chilli lengthwise, remove the seeds and chop finely. Peel and wash the carrots and cut them into long, fine strips. Heat the oil. Fry the meatballs in it until golden brown all around. Add carrot strips, fry for another 2 minutes, remove.
Melt the butter in the cooking fat. Add the remaining onion, ginger, lemon grass and chilli and fry at low heat. Dust with flour and sweat. Add 400 ml of the broth and coconut milk and simmer for about 3 minutes while stirring.
Season to taste with salt, pepper and soy sauce. Stir in the remaining coriander. Warm the meatballs in the sauce again. Serve with the carrots. Serve with rice.