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Vietnamese Banh Mi Sandwiches with Crispy Meatballs and Pickled Vegetables Recipe

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4.2 from 15 reviews

This Vietnamese-inspired Banh Mi sandwich recipe brings a perfect balance of crispy baguette, savory ground chicken meatballs, tangy pickled vegetables, and a spicy mayo sauce. Easy to customize and bursting with fresh flavors and textures, it’s a dinner winner that’s sure to please sandwich lovers looking for a fresh, vibrant meal.

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 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

Assembly

  • 6 crusty baguettes or crusty rolls
  • 1 bunch fresh cilantro
  • 6 green onions, chopped
  • 1 English cucumber, thinly sliced

Instructions

  1. Make the Sauce: In a bowl, combine the mayonnaise or Greek yogurt, sriracha or sweet Thai chili sauce, juice of one lime, and finely chopped green onion. Stir well to blend all ingredients. Refrigerate this sauce for up to one week until ready to use.
  2. Prepare Pickled Vegetables: Whisk together sugar, rice vinegar, water, kosher salt, and sesame oil in a mixing bowl. Add the carrot and daikon matchsticks and toss to coat evenly. Add the thinly sliced jalapeno. Cover and refrigerate for at least one hour to allow flavors to develop, up to one week if prepared ahead.
  3. Make Meatballs: Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup. In a large bowl, combine ground chicken, chopped cilantro or basil, minced garlic, chopped green onions, fish sauce, sriracha or sweet Thai chili sauce, cornstarch, sugar, black pepper, and kosher salt. Mix well to evenly incorporate all ingredients. Using a spoon or your hands, form the mixture into 1 to 2-inch meatballs.
  4. Cook Meatballs: Heat a drizzle of oil in a large skillet over medium heat. Brown the meatballs on all sides until golden, about 2-3 minutes per side. Transfer the browned meatballs to the prepared baking sheet and bake for 15 minutes, or until cooked through and no longer pink inside.
  5. Assemble Sandwiches: Slice the crusty baguettes or rolls in half horizontally. Spread a generous amount of the prepared spicy mayo sauce on the inside of each roll. Layer fresh cilantro leaves, the cooked meatballs, pickled vegetables, chopped green onions, and thin cucumber slices inside the bread. Serve immediately to enjoy the combination of crispy, savory, tangy, and fresh flavors.

Notes

  • Other Filling Options: Try pan-seared chicken breast seasoned with salt, pepper, and garlic powder as an alternative filling.
  • If you can’t find daikon, radishes are a good substitute for the pickled vegetables.
  • Store meatballs and pickled veggies separately in airtight containers in the fridge for 3-5 days.
  • Freeze cooked meatballs in a sealed container for up to 3 months and thaw in the fridge before reheating.
  • Reheat meatballs in the oven at 350°F for about 10 minutes until warmed through.
  • Make pickled vegetables and meatballs up to 3 days in advance. Assemble sandwiches just before serving for best freshness.

Find it online: https://bitezly.com/vietnamese-banh-mi-sandwiches-with-crispy-meatballs-and-pickled-vegetables-recipe/