Banh Mi (Vietnamese-Inspired Sandwiches)
If you’re a sandwich lover, this banh mi recipe will quickly become your favorite with its crispy crust, savory meats, and fresh herbs! Plus, these Vietnamese sandwiches are super easy to customize with your choice of meats, veggies, and sauces for a personal twist!
Servings: 6 servings
Ingredients
Sauce
- ⅔ cup mayonnaise or plain Greek yogurt
- 2 Tablespoons sriracha or sweet Thai chili sauce
- Juice of 1 lime
- 1 green onion finely chopped
Pickled Vegetables
- 3-4 medium carrots peeled and cut into matchsticks
- 1 large daikon cut into matchsticks
- ½ jalapeno thinly sliced
- 2 Tablespoons granulated sugar
- ½ cup rice vinegar
- ½ cup water
- 1 teaspoon coarse kosher salt
- 1 teaspoon sesame oil
Meatballs
- 2 pounds ground pork or ground chicken
- ¼ cup chopped fresh cilantro or basil
- 4 cloves garlic minced
- 2 green onions chopped
- 1 Tablespoon fish sauce
- 1 Tablespoon Sriracha or sweet Thai chili sauce
- 4 Tablespoon cornstarch
- 1 Tablespoon granulated sugar
- 1 teaspoon black pepper
- 1 teaspoon coarse kosher salt
- Oil for browning
Assembly
- 6 crusty baguette or crusty rolls
- 1 bunch fresh cilantro
- 6 green onions chopped
- 1 English cucumber thinly sliced
Instructions
Sauce
- Combine sauce ingredients in a bowl. Refrigerate for up to 1 week.⅔ cup mayonnaise, 2 Tablespoons sriracha, 1 green onion, Juice of 1 lime
Pickled Vegetables
- Whisk sugar, rice vinegar, water, salt, and oil in a bowl. Add carrots and daikon. Toss well, then refrigerate for at least an hour or up to 1 week until ready to use. Can be made a few days ahead.3-4 medium carrots, 1 large daikon, 2 Tablespoons granulated sugar, ½ cup rice vinegar, ½ cup water, 1 teaspoon coarse kosher salt, 1 teaspoon sesame oil
Meatballs
- Preheat oven to 400°F. Line a baking sheet with aluminum foil for easier cleanup.
- In a large bowl, combine all meatballs ingredients. Scoop into 1-inch to 2-inch meatballs. Heat a drizzle of oil in a large skillet. Brown meatballs, then bake for 15 minutes until cooked through.2 pounds ground pork or ground chicken, 4 cloves garlic, 2 green onions, 1 Tablespoon fish sauce, 1 Tablespoon Sriracha or sweet Thai chili sauce, 4 Tablespoon cornstarch, 1 Tablespoon granulated sugar, 1 teaspoon black pepper, 1 teaspoon coarse kosher salt, Oil, ¼ cup chopped fresh cilantro or basil
Assembly
- Slice crusty rolls, buns, or baguettes in half. Spread with dressing. Add cilantro leaves, meatballs, and pickled veggies. Enjoy.½ jalapeno, 6 crusty baguette or crusty rolls, 1 bunch fresh cilantro, 6 green onions, 1 English cucumber
Notes
- Other Filling Options: Pan-seared chicken breast seasoned simply with salt, pepper, and garlic powder then cooked until done and thinly sliced.
- If you can't find daikon, radishes can also be used.
- Store: Keep meatballs and pickled veggies in airtight containers in the fridge for 3-5 days.
- Freeze: Freeze the cooked meatballs in a sealed container for up to 3 months. Thaw in the fridge before reheating.
- Reheat: Warm the meatballs in the oven at 350°F for about 10 minutes or until heated through.
- Make Ahead: Pickle the veggies and make the meatballs up to 3 days in advance. Assemble sandwiches just before serving for the freshest taste.
Nutrition
Calories: 783kcal | Carbohydrates: 43g | Protein: 31g | Fat: 53g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 20g | Trans Fat: 0.05g | Cholesterol: 119mg | Sodium: 1712mg | Potassium: 890mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5518IU | Vitamin C: 30mg | Calcium: 120mg | Iron: 3mg
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