Weeknight Vietnamese Bánh Mì Meatball Sandwich

Ingredients

• 150 g Daikon radish (Julienned, about 2 cups)
• 150 g Carrot (Julienned, about 1 medium-large carrot)
• 320 g Water (200g for pickling brine, 120g for nước chấm)
• 100 g White distilled vinegar
• 100 g Rice vinegar
• 90 g Sugar (40g for pickles, 25g for meatballs, 25g for nước chấm)
• 14 g Salt (4g for pickles, 10g for meatballs)
• 2 lbs Ground pork (80/20) (Or ground chicken thigh)
• 5 g Black pepper
• 10 g Cornstarch
• 105 g Fish sauce (50-60g for meatballs, 45g for nước chấm)
• 50 g Garlic (30g for meatballs (5-6 large cloves), 10g for nước chấm (3 cloves), 10g for pickles)
• 30 g Ginger (Unpeeled, grated)
• 60 g Shallot (1 large shallot or 1/4 red onion, finely minced)
• 20 g Fresh basil (Finely minced)
• 1 medium English cucumber (Julienned into strips)
• 1 medium Jalapeño (Thinly sliced)
• 1 bunch Cilantro (Roughly chopped)
• 10 g Sambal oelek (chili paste) (About 2 tsp, for nước chấm)
• 1 whole Lime (Juiced (about 25g))
• 4 rolls Bánh mì baguettes or soft hoagie rolls (Soft, not crusty)
• 4 tsp Mayonnaise (About 1 tsp per sandwich)

Instructions

1. Prepare Daikon and Carrot Pickle

   Peel and julienne 150g daikon and 150g carrot into 2-3 inch strips. Set aside in a bowl.

   Time: PT4M

2. Make Quick Pickling Brine

   In a small saucepan, combine 200g water, 100g white vinegar, 100g rice vinegar, 40g sugar, and 4g salt. Bring to a boil over high heat (about 2 minutes).

   Time: PT2M

3. Pickle the Vegetables

   Remove brine from heat. Add julienned daikon and carrot. Fold to coat and let sit to marinate and cool while you prepare the rest.

   Time: PT1M

4. Prepare Meatball Mixture

   In a large bowl, combine 2 lbs ground pork, 10g salt, 25g sugar, 5g black pepper, 10g cornstarch, 50-60g fish sauce, 30g grated garlic (5-6 cloves), 30g grated ginger, 60g finely minced shallot, and 15-20g minced fresh basil. Mix thoroughly by hand until tacky and well combined.

   Time: PT5M

5. Form Meatballs

   Divide mixture into 16 equal portions (about 2 oz each). Roll into balls and place on a sheet tray.

   Time: PT3M

6. Bake Meatballs

   Bake meatballs in a preheated 475°F oven for 12-15 minutes until browned and cooked through (internal temp 155-165°F).

   Time: PT13M

   Temperature: 475°F

7. Prep Fresh Veggies

   While meatballs bake, peel and julienne 1 English cucumber into strips. Thinly slice 1 jalapeño. Roughly chop a handful of cilantro.

   Time: PT3M

8. Make Nước Chấm Sauce

   In a bowl, combine 120g water, 45g fish sauce, 25g sugar, 10g sambal oelek, juice of 1 lime (about 25g), and 10g grated garlic (3 cloves). Stir to dissolve sugar.

   Time: PT2M

9. Warm Baguettes

   Place 4 soft baguettes or hoagie rolls in the oven for 2 minutes to refresh and crisp the crust.

   Time: PT2M

   Temperature: 475°F

10. Assemble Sandwiches

    Slice baguette lengthwise. Spread about 1 tsp mayonnaise on each side. Halve 2 meatballs per sandwich and arrange inside. Top with pickled daikon-carrot, cucumber strips, 4-5 jalapeño slices, and cilantro. Drizzle with 2-3 spoonfuls of nước chấm.

    Time: PT3M

Nutrition Facts

Calories

650

Protein

32g

Carbohydrates

65g

Fat

28g

Fiber

4g

Ingredient Substitutions

• Instead of Daikon radish: Green cabbage
• Instead of Rice vinegar: More white vinegar
• Instead of Ground pork (80/20): Ground chicken thigh
• Instead of Cornstarch: Potato starch
• Instead of Fish sauce: Soy sauce (not authentic)
• Instead of Shallot: Red onion
• Instead of Fresh basil: Mint, Cilantro
• Instead of English cucumber: Regular cucumber
• Instead of Jalapeño: Serrano pepper
• Instead of Sambal oelek (chili paste): Sriracha, Chili garlic sauce
• Instead of Lime: Lemon
• Instead of Bánh mì baguettes or soft hoagie rolls: Soft hoagie rolls
• Instead of Mayonnaise: Kewpie mayo

Equipment Needed

• Small saucepan
• Julienne peeler or box grater
• Mixing bowls
• Microplane or garlic press
• Sheet tray
• Oven
• Knife
• Cutting board
• Spoon or scoop (2 oz) (optional)
• Tongs or spatula (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use gloves for handling raw pork and spicy peppers.
• Let pickles cool to room temp for best texture.
• Taste nước chấm and adjust lime, sugar, or fish sauce to your liking.
• Slice jalapeños thinly to control heat.
• For extra flavor, toast the baguette with a little butter.

Troubleshooting

Storage

Refrigerator: Store meatballs, pickles, and sauce separately in airtight containers for up to 4 days.

Freezer: Meatballs can be frozen (cooked or raw) for up to 2 months. Thaw before reheating.

Room temperature: Assembled sandwiches should be eaten within 1 hour for best quality.

Make-Ahead Tips

• Pickles and nước chấm can be made up to 3 days ahead and refrigerated.
• Meatballs can be formed and refrigerated up to 24 hours before baking.
• Meatballs freeze well after baking.