Pork Meatball Banh Mi
Take your taste buds on an unforgettable journey with this Pork Meatball Banh Mi, a vibrant Vietnamese sandwich that’s bursting with flavor and texture. Juicy, savory pork meatballs infused with garlic, ginger, and fish sauce are nestled in a crusty baguette slathered with spicy sriracha mayo. The sandwich is brought to life with tangy homemade pickled carrots and daikon, crisp cucumbers, fresh cilantro, and a hint of heat from sliced jalapeño. Perfectly balanced between rich, zesty, and refreshing, this recipe is a gourmet take on a classic street food favorite. Ready in just under an hour, it's the ideal choice for a quick yet impressive meal.
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Recipe Information
Ingredients
- 1 lb ground pork
- 3 cloves garlic
- 1 tbsp ginger
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 eggs
- 0.5 cup panko breadcrumbs
- 1 medium carrot
- 0.5 small daikon radish
- 0.5 cup rice vinegar
- 2 tbsp sugar (for pickling)
- 1 tsp salt (for pickling)
- 4 small baguettes
- 0.25 cup mayonnaise
- 2 tbsp sriracha
- 1 small cucumber
- 0.5 cup cilantro
- 1 jalapeño
Instructions
Make the pickled vegetables: Peel and julienne the carrot and daikon radish. In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add the julienned vegetables and set aside for at least 20 minutes to pickle, stirring occasionally.
Prepare the pork meatballs: In a large bowl, combine ground pork, minced garlic, grated ginger, fish sauce, soy sauce, sesame oil, sugar, beaten egg, and panko breadcrumbs. Mix until well combined.
Shape the meatball mixture into small, 1-inch balls and set aside on a plate.
Cook the meatballs: Heat a large skillet over medium heat and lightly oil it. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (internal temperature of 160°F), about 8-10 minutes. Set aside.
Prepare the baguettes: Slice the baguettes lengthwise, leaving them attached on one side to create a pocket.
Make the spicy mayo: In a small bowl, combine mayonnaise and sriracha. Spread the mayo mixture inside each baguette.
Assemble the banh mi: Drain the pickled vegetables and thinly slice the cucumber and jalapeño. Stuff each baguette with cooked meatballs, pickled vegetables, cucumber slices, sliced jalapeño, and fresh cilantro leaves.
Serve immediately and enjoy your Pork Meatball Banh Mi!
Nutrition Facts
Calories |
4487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 11021 mg | 479% | |
| Total Carbohydrate | 543.5 g | 198% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 56.8 g | ||
| Protein | 205.2 g | 410% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 417 mg | 32% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
