Vietnamese Grilled Pork Meatball Sandwiches
Get ready to savor the harmonious blend of savory, tangy, and fresh flavors with these Vietnamese Grilled Pork Meatball Sandwiches! Packed with juicy, aromatic pork meatballs seasoned with garlic, shallots, and fish sauce, these sandwiches elevate the classic bánh mì experience. The sandwich is layered with quick-pickled carrots and daikon radish, adding a crisp tangy crunch, while fresh herbs, cucumber slices, jalapeño heat (optional), and a creamy layer of mayonnaise bring a burst of freshness to every bite. Served on a perfectly toasted baguette, these handheld delights are ideal for a casual lunch, summer grilling session, or weeknight dinner. Easy to prepare in under an hour, this recipe offers a bold yet balanced twist on Vietnamese street food that will tantalize your taste buds and impress your guests. Perfect for fans of Asian-inspired flavors, grilled dishes, and sandwich lovers alike!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 3 Garlic cloves, minced
- 1 Shallot, minced
- 2 tablespoons Fish sauce
- 1 tablespoon Sugar
- 1 teaspoon Ground black pepper
- 0.5 teaspoons Chili flakes (optional)
- 120 milliliters Rice vinegar
- 120 milliliters Water
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 Carrot, julienned
- 1 Daikon radish, julienned
- 4 Baguette (6-8 inch), split lengthwise
- 4 tablespoons Mayonnaise
- 1 Cucumber, thinly sliced
- 1 bunch Fresh cilantro sprigs
- 1 Sliced jalapeño (optional)
Instructions
In a large mixing bowl, combine ground pork, minced garlic, minced shallot, fish sauce, sugar, ground black pepper, and chili flakes if using. Mix thoroughly until well-combined.
Shape the pork mixture into small, uniform 1.5-inch meatballs and set them aside on a plate.
For the pickled vegetables, combine rice vinegar, water, granulated sugar, and salt in a medium bowl. Stir until the sugar and salt dissolve. Add the julienned carrot and daikon radish to the mixture. Let it sit for at least 30 minutes.
Preheat a grill pan or outdoor grill to medium heat. Lightly grease the grill grates to prevent sticking.
Grill the pork meatballs, turning occasionally, until they are golden brown and cooked through, about 8-10 minutes.
Toast the baguettes lightly on the grill or in a toaster oven to give them a crisp exterior.
Spread a thin layer of mayonnaise on the inside of each split baguette.
Place 3-4 grilled meatballs into each baguette, followed by a layer of drained pickled vegetables, cucumber slices, fresh cilantro sprigs, and jalapeño slices if using.
Serve immediately and enjoy your Vietnamese Grilled Pork Meatball Sandwiches!
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1966 mg | 85% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 13.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 687 mg | 15% | |
*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.
