Picture this: a Crusty Baguette that crackles under your first bite, giving way to juicy pork meatballs infused with the bright zing of lemongrass and the deep umami of fish sauce. Tangy Pickled Veggies dance on your tongue, while a swipe of spicy mayo lingers with just the right amount of heat. This, my friends, is the Pork Meatball Banh Mi—a sandwich that doesn’t just satisfy hunger, but celebrates it. Skip the takeout line and let’s bring the vibrant chaos of a Hanoi street cart right to your kitchen.
Nothing beats a great Pork Meatball Banh Mi. Whether you're a fan of Meatball or want to try something from our Christmas Cookie selection, keep scrolling!
Why This Recipe Works
- Flavor bombs everywhere: Fish sauce and lemongrass turn humble ground pork into something extraordinary.
- Meal prep’s best friend: Whip up the meatballs, pickles, and sauces ahead—assembly takes minutes.
- Textural heaven: Crispy bread, tender meatballs, and crunchy pickles create that perfect bite you’ll crave for days.
The Story Behind the Sauce
The Banh Mi is Vietnam’s delicious love letter to French colonialism—a crusty baguette stuffed with vibrant local flavors. The Pork Meatball Banh Mi (or Bánh Mì Xíu Mại) is a street food superstar, proving that the best meals often come from a folding table on a bustling sidewalk.
Essential Ingredients & Tools
For the Meatballs (The Heart of the Matter)
- 1 lb (450g) ground pork (Go for 20-25% fat—trust me, lean pork is a sad, dry mistake.)
- 1/4 cup panko breadcrumbs (They’re lighter, crispier, and just better. Substitute: regular breadcrumbs, but reduce by 1 tbsp.)
- 2 tbsp milk (Or water, but milk adds a little richness.)
- 3 cloves garlic, minced (Because life’s too short for bland meatballs.)
- 2 tbsp fresh lemongrass, minced (The citrusy backbone of this dish—don’t skip it. Substitute: 1 tbsp lemongrass paste.)
- 1 large shallot, minced (Sweet, sharp, and absolutely essential.)
- 1.5 tbsp fish sauce (Yes, it smells funky. No, you can’t leave it out.)
- 1 tbsp soy sauce (For that deep, savory kick.)
- 1 tsp sugar (Balances the saltiness.)
- 1/2 tsp black pepper (Freshly ground, please.)
For the Pickles (Đồ Chua – The Tangy Crunch)
- 1 cup julienned carrots (Matchstick-thin for maximum texture.)
- 1 cup julienned daikon (Milder than radish, with a crisp bite. Substitute: red radish if daikon is unavailable.)
- 1/2 cup rice vinegar (Milder than white vinegar—perfect for pickling.)
- 3 tbsp sugar (Sweetness to balance the tang.)
- 1/4 cup warm water (Helps dissolve the sugar.)
- 1/2 tsp salt (Just enough to enhance, not overpower.)
For Assembly (The Grand Finale)
- 4 Vietnamese baguettes (Or crusty sub rolls in a pinch.)
- 1/2 cup mayonnaise (The glue that holds it all together.)
- 1-2 tbsp sriracha (Adjust to your heat tolerance.)
- 1 cucumber, thinly sliced (Cool, crisp, and refreshing.)
- 1 bunch cilantro (Love it or hate it, it’s non-negotiable here.)
- 1 jalapeño, sliced (For those who like a little danger.)
Tools You’ll Need
- Mixing bowls (One for meat, one for pickles—keep it organized.)
- Baking sheet (For perfectly baked meatballs.)
- Parchment paper (Because no one likes scrubbing pans.)
Serves: 4 | Prep: 30 min | Cook: 20 min | Total: 50 min
How to Make Pork Meatball Banh Mi
- Pickle the Veggies (Do This First!)
Toss the 1 cup julienned carrots and 1 cup julienned daikon into a glass or stainless steel bowl—no reactive metals, unless you enjoy metallic-tasting pickles. In a small saucepan, gently warm the 1/2 cup rice vinegar, 3 tbsp sugar, 1/4 cup warm water, and 1/2 tsp salt just until the sugar dissolves. Don’t boil it—you’ll lose that bright, tangy punch. Pour the liquid over the veggies, making sure they’re fully submerged. Pop them in the fridge for at least 30 minutes, though overnight is even better. The longer they sit, the more the flavors meld while keeping that addictive crunch.
- Mix the Meatballs (Gentle Hands, Please)
In a large bowl, let the 1/4 cup panko breadcrumbs soak in the 2 tbsp milk for about 5 minutes—this creates a panade, a fancy term for a paste that keeps your meatballs juicy. Add the 1 lb (450g) ground pork, 3 cloves garlic, minced, 2 tbsp fresh lemongrass, minced, 1 large shallot, minced, 1.5 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp black pepper. Now, here’s the crucial part: mix gently. Use your hands or a fork, and pretend you’re folding delicate pastry—overmixing leads to tough, sad meatballs. A few streaks of fat? Perfect.
- Shape and Cook (Golden, Juicy Perfection)
Roll the mixture into 1.5-inch balls (think golf ball size). If the mix sticks to your hands, dampen them with a little water. For baking, line a tray with parchment, arrange the meatballs, and bake at 400°F (200°C) for 15–20 minutes until golden and the internal temp hits 160°F (71°C). For extra crispiness, pan-fry them in a thin layer of oil over medium-high heat for about 2 minutes per side, then finish in a 350°F (175°C) oven for 5 minutes.
- Prep the Sauces (The Flavor Boosters)
Mix the 1/2 cup mayonnaise and 1-2 tbsp sriracha to taste—start with 1 tbsp sriracha per ½ cup mayo for a mild kick. Want to go full Vietnamese street food? Make nuoc cham: dissolve 2 tbsp sugar in 3 tbsp warm water, then stir in 1.5 tbsp fish sauce, 2 tbsp lime juice, and 1 minced garlic clove. This tangy, sweet-savory sauce is liquid gold.
- Assemble (The Best Part)
Split your 4 Vietnamese baguettes lengthwise (but leave one edge attached—this isn’t a submarine sandwich). Lightly toast them to keep things crispy. Schmear both sides with spicy mayo, then layer in the meatballs, drained pickles, 1 cucumber, thinly sliced, 1 bunch cilantro, and 1 jalapeño, sliced. Drizzle with nuoc cham or extra mayo if you’re feeling indulgent. Press down gently—this isn’t a dainty tea sandwich. You want every bite to be a flavor explosion.
Pro Technique
Chill Your Meatballs
After shaping, let them rest in the fridge for 15–30 minutes. Cold fat firms up, preventing your meatballs from falling apart in the pan. Plus, cold meat browns better thanks to the Maillard reaction—that beautiful crust equals flavor.
Fat is Your Friend
Using 20-25% fat ground pork isn’t a suggestion—it’s a rule. Lean pork dries out, and no amount of sauce can save it. If you’re feeling adventurous, grate in an apple (squeeze out the juice first). The pectin keeps things moist, and the natural sugars caramelize for extra depth.
Chef’s Wisdom
Don’t Overmix!
This is the #1 mistake home cooks make. Mix just until the ingredients cling together. Overworking the meat squeezes out moisture, leaving you with dense, hockey-puck meatballs. Gentle folds, people.
Bread Matters
A stale baguette ruins everything. If yours is too hard, lightly dampen the crust and warm it at 350°F (175°C) for 5 minutes. This softens the inside while keeping the crust crisp. For next-level texture, brush the cut sides with mayo before toasting—it browns like a dream without burning.
Storage & Freshness Guide
Cooked Meatballs
Store cooled meatballs in an airtight container with parchment between layers to prevent sticking. They’ll keep in the fridge for 3 days or freeze for 3 months. Reheat in a 300°F (150°C) oven with a splash of water to revive the juiciness.
Keep them submerged in their brine in a glass jar. They’ll stay crisp for 2–3 weeks in the fridge. Just drain well before using—no one wants a soggy sandwich.
Assembled Banh Mi
Eat it immediately. The bread turns chewy fast. For packed lunches, keep components separate and assemble right before eating.
Nutrition Profile
This sandwich is indulgence balanced with freshness. Per serving:
- Calories: 650
- Protein: 28g
- Carbs: 65g
- Fat: 32g
- Fiber: 4g
Ingredient Variations and Their Impact
- Chicken or Turkey: Swap the pork for ground chicken or turkey (thigh meat is best for fat). Boost flavor with 1 tbsp grated ginger and a drizzle of olive oil to compensate for leanness.
- Gluten-Free: Use GF panko and baguettes. For extra depth, try almond flour instead of panko.
- Vegan: Plant-based ground “pork” and vegan fish sauce (soy sauce + pineapple juice) work wonders. Add 1 tbsp miso paste for umami.
- Spicy Kick: Double the sriracha in the mayo or add minced Thai chili to the meatball mix.
- Herb-Forward: Swap cilantro for Thai basil or mint. Toss the pickles with torn herbs before assembling.
Perfect Pairings
Complementary Dishes
- Vietnamese Green Papaya Salad: The crisp, tart salad cuts through the sandwich’s richness. Shredded green papaya tossed with lime, fish sauce, and peanuts mirrors the Banh Mi’s flavors.
Drinks
- Vietnamese Iced Coffee: The strong, sweet coffee balances spicy and savory notes. Brewed with condensed milk, its creaminess mirrors the mayo.
Something Sweet
- Coconut Pandan Waffles: Lightly sweet with floral pandan aroma, these waffles offer a refreshing finish. Serve with a drizzle of coconut cream.
FAQs
- Q: Can I use regular breadcrumbs? A: Sure, but reduce by 1 tbsp—panko is lighter and crispier.
- Q: How to soften a rock-hard baguette? A: Lightly dampen the crust and bake at 350°F (175°C) for 5 minutes.
- Q: Can I freeze meatballs? A: Absolutely! Freeze them on a tray first, then transfer to a bag.
Now go forth and make the best damn Banh Mi of your life. Your taste buds will thank you.
Pork Meatball Banh Mi: A Symphony of Vietnamese Street Food Magic
Make a killer Pork Meatball Banh Mi at home! Juicy lemongrass meatballs, crunchy pickles, and spicy mayo in every bite. Get the easy street food recipe now!
Ingredients
For the Meatballs
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1 lb ground pork (450g)
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1/4 cup panko breadcrumbs
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2 tbsp milk
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3 cloves garlic (minced)
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2 tbsp fresh lemongrass (minced)
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1 large shallot (minced)
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1.5 tbsp fish sauce
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1 tbsp soy sauce
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1 tsp sugar
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1/2 tsp black pepper
For the Pickles
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1 cup julienned carrots
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1 cup julienned daikon
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1/2 cup rice vinegar
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3 tbsp sugar
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1/4 cup warm water
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1/2 tsp salt
For Assembly
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4 Vietnamese baguettes
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1/2 cup mayonnaise
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1-2 tbsp sriracha
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1 cucumber (thinly sliced)
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1 bunch cilantro
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1 jalapeño (sliced)
Instructions
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Pickle the veggies by combining 1 cup julienned carrots, 1 cup julienned daikon, 1/2 cup rice vinegar, 3 tbsp sugar, 1/4 cup warm water, and 1/2 tsp salt. Refrigerate for 30 minutes.01
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Mix meatball ingredients gently, shape into balls, and bake at 400°F (200°C) for 15-20 minutes.02
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Combine 1/2 cup mayonnaise and 1-2 tbsp sriracha for spicy mayo.03
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Assemble sandwiches with toasted 4 Vietnamese baguettes, meatballs, pickles, 1 cucumber, thinly sliced, 1 bunch cilantro, and 1 jalapeño, sliced.04
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