Meatball Banh Mi Recipe
Vietnamese · Main course · 40 min total
Vietnamese-style meatball banh mi with savory pork meatballs, pickled daikon and carrot, fresh cilantro, and spicy mayo on a crusty baguette.
25
min prep
min prep
15
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 lb ground pork
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 tsp black pepper
- 1/4 cup panko breadcrumbs
- 1 large egg
- 1/2 cup mayonnaise
- 1 tbsp sriracha (or to taste)
- 1 cup julienned daikon radish
- 1 cup julienned carrot
- 1/2 cup rice vinegar
- 1/2 cup water
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 4 crusty baguette rolls (about 8 inches each)
- 1 cucumber, sliced into strips
- 1 cup fresh cilantro sprigs
- 2 jalapeños, sliced (optional)
Instructions
- Make pickled daikon and carrot: In a bowl, combine rice vinegar, water, sugar, and salt. Add julienned daikon and carrot, toss to coat. Let sit at least 15 minutes.
- Make meatballs: In a large bowl, combine ground pork, garlic, shallot, fish sauce, brown sugar, black pepper, panko, and egg. Mix gently until just combined. Form into 16 small meatballs.
- Cook meatballs: Heat a large skillet over medium-high heat with a little oil. Cook meatballs, turning occasionally, until browned and cooked through, about 8-10 minutes. Set aside.
- Make spicy mayo: Mix mayonnaise and sriracha in a small bowl.
- Assemble sandwiches: Split baguette rolls lengthwise, but not all the way through. Spread spicy mayo on both sides. Fill with meatballs, pickled daikon and carrot, cucumber strips, cilantro, and jalapeño slices if using.
- Serve immediately or wrap tightly for later.
Tips
- For extra flavor, toast the baguette rolls lightly before assembling.
- Leftover pickled vegetables can be stored in the refrigerator for up to a week.
- Substitute ground chicken or turkey for pork if desired.
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