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This spicy meatball banh mi takes less than 20 minutes to make and is served on a fresh chewy french baguette with sriracha hoisin mayonnaise…I love this sandwich!
This post contains affiliate links.
I don’t know about you guys, but sometimes I just want a sandwich. An easy to make sandwich.
And a banh mi is pretty damn easy. The freshness of the herbs, the crunch of the veggies, and that oh so delicious umami packed meat.
The meatballs in this spicy meatball banh mi are made with deliciously fatty ground pork, a little spice from the chili garlic sauce, umami from the fish sauce and soy sauce, and of course that good old lemongrass we see so often in Vietnamese cooking. Among other ingredients (check out this post for the most common Vietnamese ingredients).
If you’re feeling lazy (welcome to my life), get a head start on your shopping and buy your ingredients through these Amazon affiliate links (I make a small commission if you buy through these links to help me keep the site running):
- Brown sugar
- Fish sauce
- Chili garlic sauce
- Soy sauce
- Black pepper
- Corn starch
- Hoisin sauce
The meatballs are SO GOOD. I mean seriously guys, these are the BEST meatballs.
And what is a sandwich without a good sauce?
Once you make this sriracha hoisin mayonnaise, you’ll want to put it on everything. I don’t kid.
One of my favorite things about banh mi is the bread. That deliciously fresh and chewy baguette.
You can buy a regular french baguette from your grocery store (make sure it’s fresh), or your local Asian market may even have fresh Vietnamese baguettes (mine does in San Diego – try Zion guys if you live here).
I always warm the baguette before adding my sandwich ingredients, because, well, who doesn’t love nice warm bread?
For the pickled daikon and carrots, use this recipe from the Viet Vegan if you don’t already have them. I love these things, but you can also make the banh mi without them. When I don’t have these pickled veggies, I’ve honestly been known to use pickled banana peppers. I actually do it pretty often, and while not the same as the carrots and daikon, they add a nice crunchy pickled flavor to the sandwich.
This is one of the easiest recipes you can make too.
You literally put all the meatball ingredients in a bowl and mix. With your hands works best. Chill it in the fridge for 30 minutes and you’re ready to make your meatballs.
While the pork mixture is chilling, break out your sauce ingredients and make this delicious sriracha hoisin mayonnaise.
Put ingredients in bowl.
Voila. You have the most delicious sauce for your spicy meatball banh mi. Does not get any easier.
Once your meatballs are chilled, lay some wax paper down over a large baking sheet.
Roll the pork mixture in 1-2″ meatballs and lay on the baking sheet.
Heat a skillet over medium heat and fry these babies up. Get a nice golden crust on the outside, then flip them over and brown the other side.
All in all, it should only take your meatballs 5-8 minutes to cook.
While they are cooking, go ahead and heat up your bread (I use the toaster oven) and spread a bit (or a lot) of the sriracha hoisin mayonnaise on one side.
Then lay down your pickled carrots and daikon (or your banana peppers).
Place the meatballs on top and garnish with the cilantro and sliced jalapenos. If you’re feeling adventurous, sprinkle some crushed peanuts on top!
Did you make this? Rate the recipe and leave a comment below to tell me what you think 🙂 I love hearing from you guys!
Vietnamese food is awesome. Check out these other super yummy recipes:
Vietnamese Banh Mi with Pork Meatballs
- 3 baguettes cut in half
- pork meatballs (see below)
- 1 cup fresh cilantro roughly chopped
- 1 cup pickled vegetables (see below)
- 3 jalapenos sliced
- Sriracha mayonnaise (see below)
- crushed peanuts (optional for garnish)
- Mix all the meatballs ingredients and chill for 30 minutes.
- Form mixture into 2" balls and place on a wax or parchment paper lined surface.
- Heat a nonstick skillet over medium heat and add the meatballs. Use a spatula to slightly flatten the meatballs so they are about 1/2 to 1" thick. This helps them stay on the sandwich better.
- Cook for about 3-4 minutes a side, until golden brown. Remove from heat and set aside.
- Spread a thin layer of sriracha mayonnaise on the top of the bread.
- Place 2 meatballs (or whatever you want to try and fit) on the bread.
- Top with the pickled vegetables, sliced jalapeno and fresh cilantro.
- Mix ingredients together until smooth and uniform in color.
- Combine the vinegar, sugar, salt and chilies in a bowl and mix until the sugar is dissolved.
- Pour over the vegetables and let sit for at least an hour. For even better results, you can make these a day in advance and let them sit overnight.
- Don't over-mix your pork mixture as it can cause your meatballs to be more dense. We want them light and springy.
- I recommend cooking the meatballs in a non-stick skillet to prevent them from sticking to the pan. You can also use a well seasoned cast iron skillet.
- Flattening the meatballs with a spatula while they cook makes them fit on the sandwich easier.