Vietnamese · Lunch
Vietnamese Meatball Sandwich
Vietnamese-style pork meatballs, seared and simmered in a garlic-fish sauce glaze, tucked into a toasted baguette with pickled carrot and daikon, cucumber, cilantro, and mayonnaise. The banh mi format balances rich pork fat against sharp pickle acidity, fresh herb lift, and chili heat from sliced jalapeno.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
798Calories
36.8gProtein
38.7gFat
73.2gCarbs
16.8gSugar
4.8gFiber
1642mgSodium
109mgChol
10.3gSat Fat
772mgPotassium
102mgCalcium
3.8mgIron
0.9mcgVitamin B12
16mgVitamin C
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Mix ground pork with fish sauce, garlic, brown sugar, black pepper, and cornstarch in a bowl, then shape into 4 small meatballs.
2
Pickle
Toss carrot and daikon with rice vinegar, sugar, and salt; let sit 15 minutes until vegetables soften and taste tangy-sweet.
3
Sear
Heat vegetable oil in a skillet over medium-high heat and sear meatballs 4 to 5 minutes, turning occasionally, until browned on all sides.
4
Simmer
Add 2 tablespoons water, reduce heat to medium-low, cover, and simmer meatballs 5 to 6 minutes until cooked through and glazed.
5
Plate
Spread mayonnaise on toasted baguette, layer in cucumber, drained pickles, meatballs, cilantro, and jalapeno, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g ground pork
- 4 tsp4 tsp fish sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp cornstarch
- 2 tsp2 tsp vegetable oil
- 12 oz340g baguette, split and toasted
- 2 tbsp2 tbsp mayonnaise
- 1/2 cup80g carrot
- 1/2 cup70g daikon
- 4 tbsp60ml rice vinegar
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp salt
- 88 cucumber slices
- 4 sprigs4 sprigs cilantro
- 44 jalapeno slices
