This is a recipe for Vietnamese Pork Meatballs used to stuff inside Banh Mi, Vietnamese Sandwiches. They are the softest, most juicy meatballs you’ll ever have because they’re poached rather than pan fried. Use them to make Banh Mi baguettes – or serve them as a meal over rice!
Vietnamese Meatballs for Banh Mi
This is a recipe for the Banh Mi pork meatballs which is one of the more popular filling options for Banh Mi, the famous Vietnamese sandwich which I also published today!
I was going to include this in the Banh Mi recipe, but it got pretty lengthy so I decided to publish it separately. So because this is an extra recipe, I’m keeping it short and sweet!
How to make Banh Mi Vietnamese Meatballs
Making the meatballs themselves are no different to any other meatball – dump all the ingredients in a bowl, mix then roll to form balls.
But the unique thing about Banh Mi Meatballs is the way they are cooked – poached rather than pan fried like everybody’s favourite Spaghetti and Meatballs.
What you miss in the browning is more than made up for with the flavour they such up from the seasoned, slightly thickened broth.
Also – the clincher – these are the softest meatballs you will ever make. As in – pillowy soft!
What you need
Here’s what you need for these Vietnamese meatballs.
Note: DO NOT get hung up about finding Jicama, there are easy subs! Jicama is a Vietnamese vegetable with a texture like radish. Same juiciness as well, but it’s got literally no flavour! It’s mainly for a bit of texture and to fill out the meatball a bit.
Apple, nashi pears, white radish/daikon or anything with a similar texture and fairly neutral flavour will be a near perfect sub.
And here’s what you need for the sauce ie the poaching liquid:
What to use Banh Mi Meatballs for
This recipe I’m sharing today is for the purpose of stuffing inside Banh Mi Vietnamese sandwiches, the main recipe I shared today.
The combination of these incredibly soft, juicy, Vietnamese flavoured meatballs inside crusty rolls smeared with pate, mayo, pickled carrot, fresh coriander/cilantro, cucumber, green onion and chilli is EPIC.
And it might be a total blasphemy to confess this, but I really think I love Pork Meatball Banh Mi over the classic cold cuts version! 😂
While Banh Mi is the primary purpose for which I’m sharing this recipe, they can be also served over rice as a meal. The sauce is so terrific to spoon over the rice! – Nagi x
Watch how to make it
Vietnamese Pork Meatballs for Banh Mi
- 2/3 cup jicama , apple or daikon, grated with a box grater (Note 1)
- 2 green onions , finely sliced
- 500 g / 1lb pork mince (ground pork) (chicken also ok)
- 2 garlic , finely minced
- 2 tsp fish sauce (or soy)
- 2 tsp corn starch
- 1 tsp white sugar
- 1/2 tsp black pepper
- 1 tbsp cornflour
- 1 1/2 cups (375ml) chicken stock, low sodium
- 1/2 cup (125ml) water
- 1 tbsp fish sauce
- 2 tsp sugar
- 2 garlic cloves , finely minced
- 1 tsp ginger , finely minced
- Mix meatball mixture until just combined.
- Roll out 2 tbsp of mixture into balls.
- Mix cornflour with splash of chicken stock, then add into skillet with all remaining Sauce ingredients.
- Bring to simmer over medium high heat, stirring regularly so the bottom doesn't catch, then gently add meatballs.
- Cook meatballs in liquid gently for 7 minutes, turning every now and then.
- If not serving immediately, remove meatballs from sauce (to stop them from cooking further).
- Stuff into Banh Mi; OR
- Garnish with freshly chopped red chilli, coriander and shallots and serve over rice with sauce!
Life of Dozer
Just getting his opinion on a passionfruit recipe I’m working on…. (he approves… as he always does!!)