Banh Mi (Vietnamese-Inspired Sandwiches)
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Prep Time
20 mins
-
Cook Time
20 mins
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Marinating Time
1 hr
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Total Time
1 hr 40 mins
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Servings
6 servings
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Calories
783 kcal
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Course
Dinner
-
Cuisine
Asian, Vietnamese
Banh Mi (Vietnamese-Inspired Sandwiches)
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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!
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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 Jalapeño 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
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Instructions
Sauce
- Combine sauce ingredients in a bowl. Refrigerate for up to 1 week.
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.
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.
Assembly
- Slice crusty rolls, buns, or baguettes in half. Spread with dressing. Add cilantro leaves, meatballs, and pickled veggies. Enjoy.
Notes
- Storage & Make Ahead
- 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 Information
Show Details
Calories
783kcal
(39%)
Carbohydrates
43g
(14%)
Protein
31g
(62%)
Fat
53g
(82%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
15g
Monounsaturated Fat
20g
Trans Fat
0.05g
Cholesterol
119mg
(40%)
Sodium
1712mg
(71%)
Potassium
890mg
(25%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
5518IU
(110%)
Vitamin C
30mg
(33%)
Calcium
120mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 783 kcal
% Daily Value*
| Calories | 783kcal | 39% |
| Carbohydrates | 43g | 14% |
| Protein | 31g | 62% |
| Fat | 53g | 82% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 119mg | 40% |
| Sodium | 1712mg | 71% |
| Potassium | 890mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 5518IU | 110% |
| Vitamin C | 30mg | 33% |
| Calcium | 120mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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