Pork Meatball Banh Mi Recipe

Name: Pork Meatball Banh Mi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup mayonnaise; 2 green onions, finely chopped; 1 tablespoon hot chili sauce (such as sriracha)*; 1 pound ground pork; 1/4 cup finely chopped fresh basil; 4 garlic cloves, minced; 3 green onions, finely chopped; 1 tablespoon fish sauce (such as nam pla or nuoc nam)*; 1 tablespoon hot chili sauce (such as sriracha); 1 tablespoon sugar; 2 teaspoons cornstarch; 1 teaspoon freshly ground black pepper; 1 teaspoon coarse kosher salt; 2 cups coarsely grated carrots; 2 cups coarsely grated peeled daikon (Japanese white radish)**; 1/4 cup unseasoned rice vinegar; 1/4 cup sugar; 1 teaspoon coarse kosher salt; 1 tablespoon Asian sesame oil; 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes); Thinly sliced jalapeno chiles; 16 large fresh cilantro sprigs

Servings: persons

2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (such as sriracha)*
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce (such as nam pla or nuoc nam)*
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon (Japanese white radish)**
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeno chiles
16 large fresh cilantro sprigs

1
Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.
2
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet.
3
Can be made 1 day ahead. Cover and chill.
4
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
5
Preheat oven to 300u00b0F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Saute until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
6
Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapenos, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
7
*Available in the Asian foods section of many supermarkets and at Asian markets.
8
**Available at some supermarkets and at Asian markets.

1022

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2/3 cup mayonnaise, 2 green onions, finely chopped, 1 tablespoon hot chili sauce (such as sriracha)*, 1 pound ground pork, and more.

Yes, Pork Meatball Banh Mi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Meatball Banh Mi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions