Vietnamese Pork Meatball Banh Mi

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.

Servings 4

Author Karen @ The Tasty Bite

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.