Name: Vietnamese Banh Mi Sandwiches with Crispy Meatballs and Pickled Vegetables Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Asian
Ingredients: ⅔ cup mayonnaise or plain Greek yogurt; 2 Tablespoons sriracha or sweet Thai chili sauce; Juice of 1 lime; 1 green onion, finely chopped; 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; 2 pounds 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 Tablespoons cornstarch; 1 Tablespoon granulated sugar; 1 teaspoon black pepper; 1 teaspoon coarse kosher salt; Oil for browning; 6 crusty baguettes or crusty rolls; 1 bunch fresh cilantro; 6 green onions, chopped; 1 English cucumber, thinly sliced

If you’re craving a sandwich that delivers an exciting mix of textures and vibrant flavors, then you’re in for a treat with this Vietnamese Banh Mi Sandwiches with Crispy Meatballs and Pickled Vegetables Recipe. Picture perfectly crispy meatballs nestled inside a crusty baguette, complemented by the refreshing zing of pickled veggies and a creamy, spicy sauce that ties everything together. This recipe is an absolute delight that transforms everyday ingredients into a sensational fusion of savory, tangy, and fresh notes, making every bite an adventure for your taste buds.

Ingredients You’ll Need

The image shows various fresh ingredients neatly arranged on a white marbled surface. There is a white bowl filled with raw ground meat, three orange carrots beside a long white radish and a green cucumber. To the right, a bunch of green onions is held together with a blue band next to a whole lime. Three white rolls of bread sit at the top, with small glass bowls that hold liquids like sauce, vinegar, and oil, as well as salt and pepper. A small bowl of white creamy substance and a green chili pepper and garlic bulb are also visible, all clearly separated and well-lit. photo taken with an iphone --ar 4:5 --v 7

Getting to know the ingredients is like understanding the heart behind the flavor. Each ingredient here plays a vital role, from the crispy meatballs to the bright pickled vegetables and zesty sauce, creating a dynamic taste and texture that’s simply irresistible.

Ground chicken: The base for your meatballs; lean and tender for a juicy bite.
Fresh cilantro or basil: Adds vibrant herbal freshness to the meatballs and sandwich.
Garlic cloves: Brings a punch of aromatic depth to the meat mixture.
Green onions: Provide a mild onion flavor and crunch.
Fish sauce: Infuses that unmistakable umami and authentic Vietnamese flavor.
Sriracha or sweet Thai chili sauce: Adds a spicy-sweet kick both in the meatballs and sauce.
Cornstarch: Helps give the meatballs a crispy crust when fried.
Granulated sugar: Balances savory and tangy notes in the pickling liquid and meatballs.
Black pepper and kosher salt: Essential seasonings to bring out all flavors.
Carrots and daikon: The star of the pickled vegetables, adding crunch and tang.
Rice vinegar: Gives pickles their sharp, bright acidity.
Sesame oil: Adds a hint of nuttiness to the pickled veggies.
Mayonnaise or plain Greek yogurt: Creates a creamy base for the sauce with a slight tang.
Lime juice: Delivers fresh citrus brightness to the sauce.
Crusty baguette or rolls: The perfect vessel to hold all the bold flavors and textures together.
English cucumber: A cool, crisp contrast to the warm meatballs.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vietnamese Banh Mi Sandwiches with Crispy Meatballs and Pickled Vegetables Recipe

Step 1: Prepare the Sauce

Start by blending together the mayonnaise or plain Greek yogurt with sriracha (or your preferred chili sauce), lime juice, and finely chopped green onion. This sauce provides a creamy, tangy, and spicy foundation that perfectly complements the savory meatballs and crisp vegetables. Refrigerate it so the flavors gently meld while you work on the other components.

Step 2: Pickle the Vegetables

Whisk together granulated sugar, rice vinegar, water, coarse kosher salt, and sesame oil until the sugar dissolves. Toss in the carrot and daikon matchsticks along with thin slices of jalapeno for a little heat. Let this mixture chill for at least an hour—this will give the vegetables that irresistible bright crunch and tang that’s iconic in every Vietnamese Banh Mi Sandwiches with Crispy Meatballs and Pickled Vegetables Recipe.

Step 3: Make and Cook the Meatballs

In a large bowl, mix ground chicken with minced garlic, chopped green onions, chopped cilantro or basil, fish sauce, sriracha, cornstarch, sugar, black pepper, and salt. The cornstarch ensures a delightfully crispy crust once cooked. Form the mixture into bite-sized meatballs and brown them in a hot pan with a drizzle of oil for that satisfying caramelized exterior. Finish by baking in a preheated oven until fully cooked through, locking in juicy tenderness.

Step 4: Assemble Your Sandwiches

Slice your crusty baguette or roll in half and spread a generous layer of the prepared sauce onto the bread. Pile on fresh cilantro leaves, the warm crispy meatballs, the bright pickled vegetables, and crunchy cucumber slices for fresh texture. This assembly method brings together all the layers of flavor and texture into a perfectly balanced sandwich you’ll want to savor.

How to Serve Vietnamese Banh Mi Sandwiches with Crispy Meatballs and Pickled Vegetables Recipe

The image shows an open sandwich on white marbled surface, with one side of the bun spread with light orange creamy sauce with green herb bits. On the bottom bun, there is a layer of green leafy herbs, followed by thin round light green cucumber slices, then five grilled small brown meatballs with a slightly crispy texture on top, and thin carrot and white radish sticks topped with two slices of green chili across the top. Around the sandwich, there are small chopped green onion pieces and sprigs of fresh green herbs scattered. Two white bowls, one with sliced cucumbers and one with more carrot and radish sticks topped with a chili slice, are partially visible. The top half of the bun with the orange sauce is placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten your sandwiches with extra fresh cilantro and sliced green onions for an herbal punch. Adding some thinly sliced fresh jalapenos or a drizzle of extra chili sauce can also offer a customizable heat level, making your banh mi experience truly your own.

Side Dishes

This recipe pairs wonderfully with light, crisp sides like a simple Asian slaw or a bowl of steaming hot pho if you’re going all out on Vietnamese flavors. For easy entertaining, crispy spring rolls or fried wontons complement the sandwich’s texture and flavor beautifully.

Creative Ways to Present

Want to impress your guests? Serve mini banh mi sliders for a fun, bite-sized version or skew the meatballs separately and offer a DIY sandwich bar where everyone builds their own with various pickled vegetables, herbs, and sauces. It’s interactive and delicious!

Make Ahead and Storage

Storing Leftovers

Keep your cooked meatballs and pickled vegetables in airtight containers in the fridge for 3 to 5 days. Store the sauce separately to prevent soggy bread, ensuring each sandwich stays fresh and vibrant when you’re ready to eat.

Freezing

The cooked meatballs freeze beautifully! Place them in a sealed container or heavy-duty freezer bag for up to 3 months. Thaw them overnight in the fridge before reheating to maintain their juicy texture and crispy edges.

Reheating

To reheat, place the meatballs in a preheated oven at 350°F for about 10 minutes or until warmed through. This method helps keep the crust crisp instead of soggy, so your sandwiches stay as tasty as the first time you made them.

FAQs

Can I use other meats instead of ground chicken for the meatballs?

Absolutely! Ground pork or turkey work wonderfully in this recipe. Each will bring a slightly different flavor and texture, but the seasoning and cooking method keep that crispy, juicy essence intact.

What can I substitute if I can’t find daikon for pickling?

If daikon isn’t available, radishes make an excellent substitute. They offer a similar crunch and mild peppery bite that beautifully balances the sweet and sour pickling brine.

How spicy is this sandwich, and can I adjust the heat?

This Vietnamese Banh Mi Sandwiches with Crispy Meatballs and Pickled Vegetables Recipe has a moderate heat level thanks to the sriracha and jalapenos. You can always dial it down by reducing or omitting the chili sauces and jalapenos or amp up the heat by adding more fresh chilies.

Can I prepare parts of this sandwich in advance?

Definitely! The pickled vegetables and meatballs can both be made up to three days ahead, allowing flavors to develop and making assembly quick and stress-free when you’re ready to serve.

Is it okay to use yogurt instead of mayonnaise in the sauce?

Yes, plain Greek yogurt is a great lighter alternative that adds creaminess with a slight tang. It gives the sauce freshness without overpowering the other flavors, perfect for a health-conscious twist.

Final Thoughts

There’s something truly special about biting into Vietnamese Banh Mi Sandwiches with Crispy Meatballs and Pickled Vegetables Recipe — the harmony of crunchy, savory, spicy, and fresh components coming together like a little flavor party in your mouth. Whether you’re cooking for a cozy dinner or impressing friends at your next barbecue, this recipe is sure to become a cherished favorite. Dive in and enjoy every delicious bite!

Vietnamese Banh Mi Sandwiches with Crispy Meatballs and Pickled Vegetables Recipe

Ingredients You’ll Need