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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!

Prep Time
20 mins
Cook Time
20 mins
Marinating Time
1 hr
Total Time
1 hr 40 mins
Servings: 6 servings
Calories: 783 kcal
Course: Dinner
Cuisine: Asian , Vietnamese

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

Instructions

Sauce
    Cup of Yum
  1. Combine sauce ingredients in a bowl. Refrigerate for up to 1 week.
Pickled Vegetables
  1. 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
  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil for easier cleanup.
  2. 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
  1. 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

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

% 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.