Banh Mi Meatball Sandwiches

Name: Banh Mi Meatball Sandwiches
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb (450 g) ground pork; 2 cloves garlic, minced; 1 medium (60 g) shallot, minced; 1 tbsp (15 ml) fish sauce; ¼ cup (10 g) fresh cilantro, finely chopped; 2 stalks (30 g) green onions (scallions), finely chopped; ¼ cup (30 g) panko breadcrumbs; 1 large egg; ½ tsp (2 g) lime, zest only; 1 tbsp (15 ml) soy sauce; 1 tsp (5 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 2 medium (200 g) carrots, julienned; ½ small (150 g) daikon radish, julienned; ⅓ cup (80 ml) white vinegar; 2 tbsp (25 g) sugar; 1 tsp (5 g) kosher salt; ⅓ cup (80 ml) water; 2 (8-inch each) (400 g) baguettes, split lengthwise; ½ cup (120 ml) mayonnaise; 2 tbsp (30 ml) sriracha, or to taste; ½ cup (20 g) fresh cilantro leaves; 1 medium (200 g) cucumber, julienned; 1 jalapeño, thinly sliced, seeds removed for less heat (optional)

From the MyKitchenBank Kitchen

Banh mi meatball sandwiches bring the vibrant, fresh character of Vietnamese banh mi to juicy, herb-filled pork meatballs. Baked until golden, the meatballs nestle into a crispy baguette with quick-pickled carrots and daikon, cool cucumber, bright cilantro, and spicy sriracha mayo. This modern take delivers the iconic banh mi flavors—tangy, spicy, herbaceous, and satisfying—in an easy, everyday format.

Prep: 25 min
Cook: 20 min
Wait: 15 min
Total: 1 hr
Makes: 4 sandwiches

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Ingredients

4 servings

For the meatballs
1 lb (450 g) ground pork
2 cloves garlic, minced
1 medium (60 g) shallot, minced
1 tbsp (15 ml) fish sauce
¼ cup (10 g) fresh cilantro, finely chopped
2 stalks (30 g) green onions (scallions), finely chopped
¼ cup (30 g) panko breadcrumbs
1 large egg
½ tsp (2 g) lime, zest only
1 tbsp (15 ml) soy sauce
1 tsp (5 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For the pickled vegetables
2 medium (200 g) carrots, julienned
½ small (150 g) daikon radish, julienned
⅓ cup (80 ml) white vinegar
2 tbsp (25 g) sugar
1 tsp (5 g) kosher salt
⅓ cup (80 ml) water
For assembly
2 (8-inch each) (400 g) baguettes, split lengthwise
½ cup (120 ml) mayonnaise
2 tbsp (30 ml) sriracha, or to taste
½ cup (20 g) fresh cilantro leaves
1 medium (200 g) cucumber, julienned
1 jalapeño, thinly sliced, seeds removed for less heat (optional)

Equipment (8)

9×13-inch (23×33 cm) baking sheet
Parchment paper
Large mixing bowl
Small mixing bowls (2)
Small saucepan
Cutting board and sharp knife
Measuring spoons and cups
Instant-read thermometer (recommended)

Steps

Before you start

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
Mince 2 garlic cloves and 1 medium shallot, chop 1/4 cup fresh cilantro and 2 green onions, and zest 1 lime
Julienne 2 medium carrots and 1/2 small daikon radish for pickling
Have all sandwich components (baguettes, mayo, sriracha, cucumber) ready to assemble quickly after baking

1
Make quick pickled vegetables
- In a small saucepan, combine white vinegar, sugar, and salt for pickling with 1/3 cup (80 ml) water.
- Bring to a simmer over medium heat, stirring occasionally, until sugar and salt dissolve completely, about 2 minutes.
- Remove from heat.
- Place julienned carrots and daikon radish in a glass or plastic bowl.
- Pour the hot pickling liquid over the vegetables and let sit at room temperature for at least 15 minutes to allow flavors to meld and vegetables to soften slightly.
- (These can be made up to 2 weeks ahead and stored in a covered container in the refrigerator.)
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Ready when: Sugar and salt fully dissolved, liquid is fragrant and slightly warm
Tip: Make pickles first so they have maximum time to develop flavor while you prepare the meatballs
2
Mix meatball ingredients
- In a large bowl, combine ground pork, minced garlic, minced shallot, fish sauce, finely chopped fresh cilantro, chopped green onions, panko breadcrumbs, egg, lime zest, soy sauce, salt, and black pepper.
- Using your hands (or a large spoon), gently mix until just combined—do not overmix, as this develops gluten in the breadcrumbs and creates tough, dense meatballs.
- The mixture should hold together when squeezed but still look slightly loose.
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Ready when: Mixture is evenly distributed and holds together when squeezed
Tip: Avoid working the meat too much; gentle handling makes tender, juicy meatballs
3
Shape meatballs
- Divide the mixture into 16 equal portions.
- Roll each portion gently between your palms into a smooth ball about 1.5 inches (4 cm) in diameter—don't press too hard or they'll compact.
- Place each meatball on the parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart so they cook evenly with good air circulation.
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Ready when: Meatballs are smooth, evenly sized, and spaced apart on the sheet
Tip: Lightly dampen your hands to prevent sticking and reduce the pork from warming up too much
4
Bake meatballsOven 400°F / 205°C
- Place the baking sheet of meatballs on the middle rack of the preheated 400°F (200°C) oven.
- Bake for 16–18 minutes, until golden brown on the outside and cooked through.
- Check doneness by inserting an instant-read thermometer into the thickest part of a meatball; it should read 160°F (71°C).
- The meatballs may release a small amount of fat in the pan, which is normal.
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Ready when: Golden brown exterior, internal temperature 160°F (71°C)
Tip: Baking rather than pan-frying gives even, gentle cooking and keeps the meatballs juicy without excess oil
5
Prepare sriracha mayo
- While meatballs bake, whisk together mayonnaise and 2 tbsp (30 ml) sriracha in a small bowl until smooth and evenly colored.
- Taste the mixture and add more sriracha 1 tsp at a time if you prefer more heat.
- Set aside until ready to assemble—the mayo should be a vibrant orange-red with no streaks.
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Ready when: Mayo is uniformly colored and smooth with no streaks
Tip: Start conservatively with sriracha and build heat to taste; you can always add more but can't remove it
6
Toast baguette piecesOven 400°F / 205°C
- (Optional for extra crunch) As meatballs finish or just before serving, lightly brush the cut sides of the split baguettes with a thin coat of neutral oil.
- Place cut-side up on a baking sheet and toast at 400°F (200°C) for 2–3 minutes until the cut surface is light golden and slightly crispy.
- Remove and let cool for 1 minute.
- (You can skip this step for a softer sandwich or if you prefer to work faster.)
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Ready when: Cut side is light golden and slightly crispy
Tip: Watch carefully at 400°F; bread can darken quickly. The baguette can toast in the same oven as meatballs if you time it near the end
7
Assemble banh mi sandwiches
- Spread about 2 tablespoons (30 ml) of sriracha mayo on the bottom half of each split baguette and about 1 tablespoon on the top half.
- Layer onto the bottom half: approximately 1/4 cup (40 g) of the quick-pickled carrots and daikon, then 4 warm meatballs arranged in a line down the center.
- Top with a generous handful of fresh cilantro leaves (about 2–3 tbsp), a pile of julienned cucumber, and a few jalapeño slices if using.
- Close the sandwich with the top baguette half, pressing gently to settle everything together.
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Ready when: All layers are distributed, sandwich is closed and holds together
Tip: Assemble just before eating so the baguette stays crispy and vegetables don't release moisture that makes it soggy

Good to know

Tips

Fresh quick-pickled vegetables are key to authentic banh mi: the sharp, tangy crunch complements the rich meatballs and spicy mayo. If short on time, use store-bought Vietnamese pickles, but the homemade version takes only 5 minutes active time.
Baking meatballs rather than pan-frying ensures even cooking, a tender interior, and less mess. The oven's gentle, all-around heat is ideal for ground meat.
Assemble sandwiches just before eating. Even a few minutes of sitting allows the baguette to absorb moisture from pickles and cucumber, making it soggy. If you must hold them, wrap tightly in foil to minimize air exposure.
For a spicier sandwich, stir 1 tsp sriracha into the mayo for each sandwich. For milder, reduce sriracha to 1 tbsp total. Jalapeños add fresh heat; remove seeds if you prefer less kick.

Make ahead

Quick-pickled vegetables can be made up to 2 weeks ahead. Meatballs can be formed and refrigerated (covered) up to 12 hours before baking. Sriracha mayo can be prepared a few hours ahead. For best results, assemble sandwiches just before serving.

Storage & reheating

Leftover assembled sandwiches: wrap tightly in foil and eat within 2 hours (baguette absorbs moisture over time). Cooked meatballs: refrigerate in an airtight container up to 3 days; reheat gently in a 350°F (175°C) oven for 8–10 minutes. Freeze cooked meatballs up to 3 months; thaw in the refrigerator before reheating. Pickled vegetables: refrigerate in a covered container up to 2 weeks. Sriracha mayo: refrigerate up to 1 week.

Substitutions

ground pork → ground chicken or ground turkey. Use equal weight; cook to 165°F (74°C) internal temperature for poultry. Flavor will be milder; add 1 extra tbsp fish sauce for depth.
carrots → Store-bought banh mi pickles or Vietnamese pickled vegetables. Use 1.5 cups total to replace homemade pickles. Saves 20 minutes but fresh quick-pickles are more vibrant and authentic.
fish sauce → 1 tbsp soy sauce plus 0.5 tsp Worcestershire sauce. Provides umami depth but not identical flavor. If unavailable, fish sauce can be omitted (meatballs will be milder).
panko breadcrumbs → Fine breadcrumbs or crushed saltine crackers. Use same amount. Panko gives a lighter, airier texture; alternatives may make denser meatballs.