Vietnamese Pork Meatball Banh Mi Recipe

Name: Vietnamese Pork Meatball Banh Mi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the carrot slaw; 2 cups grated carrots; 1 tablespoon granulated sugar; 1 tablespoon unseasoned rice vinegar; For the mayo; 1/2 cup mayonnaise; 1 tablespoon sriracha hot sauce; For the meatballs; 1 lb ground pork; 3 garlic cloves, minced; 3 green onions, roots trimmed, white and green parts thinly sliced; 1 jalapeno, minced (include seeds for a spicier meatball); 1 teaspoon minced lemongrass; 1 tablespoon fish sauce; 2 teaspoons granulated sugar; 1/2 teaspoon salt; 2 teaspoons cornstarch; 1 tablespoon sesame oil; 1/3 cup fresh cilantro leaves; 1 large French baguette, cut into 4 (6-inch)

Servings: persons

For the carrot slaw
2 cups grated carrots
1 tablespoon granulated sugar
1 tablespoon unseasoned rice vinegar
For the mayo
1/2 cup mayonnaise
1 tablespoon sriracha hot sauce
For the meatballs
1 lb ground pork
3 garlic cloves, minced
3 green onions, roots trimmed, white and green parts thinly sliced
1 jalapeno, minced (include seeds for a spicier meatball)
1 teaspoon minced lemongrass
1 tablespoon fish sauce
2 teaspoons granulated sugar
1/2 teaspoon salt
2 teaspoons cornstarch
1 tablespoon sesame oil
1/3 cup fresh cilantro leaves
1 large French baguette, cut into 4 (6-inch)

1
In a small bowl, toss the grated carrots with the granulated sugar and unseasoned rice vinegar. Let stand for at least 30 minutes and preferably one hour at room temperature. Stir often.
2
In another small bowl, whisk together the mayonnaise and sriracha hot sauce. Chill until ready to use.
3
In a large bowl, combine the pork, garlic, green onions, jalapeno, lemongrass, fish sauce, sugar, salt and cornstarch. Shape the mixture into 16 golf-ball size meatballs and set aside.
4
In a large skillet, heat the sesame oil over medium heat until hot. Add the meatballs and cook for about about 12 minutes. Turn them often so they brown equally on all sides. Remove the meatballs from the skillet and set aside.
5
Cut the baguette pieces in half and pull out excess bread from the bottom half of the baguette to create a shell for the meatballs. Fill each shell with four meatballs and top with 1/2 cup of the carrot slaw. Sprinkle with cilantro leaves. Spread sriracha mayonnaise on the top halves of the bread and place on top of the meatballs. Serve.

766

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 20 ingredients. The key ingredients include: For the carrot slaw, 2 cups grated carrots, 1 tablespoon granulated sugar, 1 tablespoon unseasoned rice vinegar, and more.

Yes, Vietnamese 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!

Vietnamese Pork Meatball Banh Mi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions