Weeknight Vietnamese Bánh Mì Meatball Sandwich

A quick, weeknight-friendly take on the classic Vietnamese bánh mì sandwich, featuring juicy pork meatballs, crunchy carrot-daikon pickles, fresh cucumber, jalapeño, cilantro, and a tangy-sweet nước chấm sauce, all packed into a soft baguette. Ready in about 25 minutes, this recipe delivers big flavor with minimal fuss.

MediumVietnameseServes 4

Printable version with shopping checklist

Source Video
20m
Prep
18m
Cook
10m
Cleanup
48m
Total

Cost Breakdown

Total cost:$22.10
Per serving:$5.53

Critical Success Points

  • • Mixing and working the meatball mixture until tacky to ensure they hold together.
  • • Baking meatballs to proper doneness (155-165°F internal temp).
  • • Assembling the sandwich with balanced layers and not overfilling.

Safety Warnings

  • • Wash hands thoroughly after handling raw pork and jalapeños.
  • • Ensure meatballs reach at least 155°F internal temperature.
  • • Be cautious with hot sugar-vinegar brine.
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