Last Updated on April 15, 2022 by Karen
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These Vietnamese Pork Meatball Banh Mi are perfect for both cookouts and weekday dinners! It’s a flavor-packed meal that will appear on the menu again and again.
After going through the same old dishes over and over again the past few months, we’re in need of new flavors and dishes to amp up our menu! Enter these Vietnamese Pork Meatball Banh Mi — these sandwiches could not be any easier to put together. They pack a flavorful punch, cook up quickly in under 30 minutes, and make for a well-rounded meal. These sandwiches are loaded with lean protein and fresh veggies and also features Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
What is banh mi?
Banh mi is a kind of Vietnamese sandwich usually made with baguette, mayonnaise, protein, pickled vegetables, fresh herbs, and sometimes pate. Banh mi are pretty versatile and can be filled with grilled chicken, roast pork, salami, and even tofu for a vegetarian version.
This version of banh mi is loaded with juicy homemade pork meatballs seasoned with fresh herbs, fish sauce, and sriracha for a spicy kick. The pickled carrots and daikon lend an additional pop of flavor, and the fresh cilantro and jalapenos (optional if you like the heat) give these sandwiches a bright finish.
We’ve made these sandwiches a couple times over the past month and my husband cannot stop raving about them. They’re simply amazing!
For me, what I love about banh mi is the mixture of the bright, crisp textures of the fresh vegetables and herbs served with the flavorful meats.
Much like any comfort food recipe, there are tons of variations for banh mi depending on personal preference and regional influence, but I think this version shares the same satisfying quality and quick cook time that makes it perfect for a repeat on the weeknight for lunch or dinner.
Can you substitute pork with other types of protein?
Of course! Since I always have some form of ground meat in my fridge, this is one of those “go-to” lunches that come together super fast and keep me full and fueled. I will use ground chicken, turkey, or lean beef in place of ground pork sometimes.
How do you cook the meatballs?
There are several ways you can cook the meatballs. You can cook them on the grill, on the stovetop in a nonstick skillet, or bake them in the oven (finish with few minutes under the broiler if you prefer).
How do you lighten up this dish?
Instead of the usual heavy, all-mayo sauce, I used a combination of mayo, Greek yogurt, sriracha, and lime juice to brighten and lighten things up. To make the meatballs better-for-you, I also opted for lean ground pork.
To lower saturated fats and cholesterol in this recipe, I used Mazola Corn Oil for cooking the meatballs. Mazola Corn Oil is an all-purpose cooking oil that is a heart-healthy* choice for your family. Variety of uses include baking, grilling, sautéing, stir frying or mixing up a marinade or dressing. I love that Mazola has a high smoke point of 450°F. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, only negatively affect the food’s flavor and nutritional value.
September is National Cholesterol Awareness month. You can easily reduce saturated fats and cholesterol in your meals with simple swaps, such as substituting butter with Mazola Corn Oil.
*see Mazola.com for more information on the relationship between corn oil and heart health.
Vietnamese Pork Meatball Banh Mi
Ingredients
For the pickled vegetables:
- ¾ cup shredded carrots
- ¾ cup shredded daikon
- 2 tbsps rice wine vinegar
- 2 tbsps sugar
- ¼ tsp salt
For the sriracha aioli:
- 1 tbsp mayonnaise
- 2 tbsps Greek yogurt
- 1 tbsp sriracha
- ½ tsp lime juice
- ½ tsp honey
- Salt and pepper to taste
For the meatballs:
- 1 lb lean ground pork
- 1 tbsp chopped cilantro
- 1 tbsp chopped basil
- 1 chopped scallion
- 2 cloves garlic minced
- 1 tbsp fish sauce
- 1 tbsp Sriracha or to taste
- 1 tbsp sugar
- 2 tsps cornstarch
- 1 tsp salt
- Fresh ground pepper to taste
- Mazola Corn Oil for cooking
For the sandwiches:
- 4 mini baguettes or sandwich rolls split and toasted
- Toppings: fresh cilantro and jalapeno slices
Instructions
- To make the pickled vegetables, toss together the carrots, daikon, vinegar, sugar and salt in a bowl and let stand at room temperature for at least 30 minutes. Drain well before using on sandwiches.
- To make the sriracha aioli, whisk together mayonnaise, Greek yogurt, sriracha, lime juice, honey, and salt and pepper.
- To make the meatballs, mix together all meatball ingredients in a large bowl. Form into 20 one-inch sized meatballs. Heat Mazola Corn Oil in a nonstick skillet over medium high heat. Cook until browned on all sides and cooked through.
- To assemble the sandwiches, spread sriracha aioli on cut sides of rolls. Top with meatballs and pickled vegetables. Garnish with desired toppings before serving.
