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Home Collections Meatballs

Pork Meatballs for Banh Mi

By:Nagi
Published:5 Jul '19Updated:17 Jun '21
37 Comments
Recipe v Video v Dozer v

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 Pork Meatballs for Banh Mi in a black skillet, ready to be served

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!

Overhead close up photo of Vietnamese Pork Meatballs for Banh Mi Vietnamese Sandwich in a black skillet

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!

How to make meatballs for Vietnamese Sandwich

Spooning sauce over Vietnamese Pork Meatball for Vietnamese Sandwich

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.

Ingredients for Vietnamese Pork Meatballs for Banh Mi
Jicama for Pork Meatballs for Banh Mi (Vietnamese Sandwich)

And here’s what you need for the sauce ie the poaching liquid:

Ingredients for the sauce for Vietnamese Pork Meatballs for Banh Mi

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

Overhead close up photo of Vietnamese Pork Meatballs for Banh Mi Vietnamese Sandwich

Watch how to make it

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Vietnamese Pork Meatballs for Banh Mi in a black skillet, ready to be served

Vietnamese Pork Meatballs for Banh Mi

Author: Nagi
Mains
Vietnamese
5 from 8 votes
Servings12 meatballs
Tap or hover to scale
Print
  • 23
Recipe video above. These are pork meatballs that are used to stuff inside Banh Mi, the famous Vietnamese sandwiches! However, don't just limit yourself to this – try them served over rice as a meal!
Makes 12 meatballs which is enough for 4 Banh Mi or serves 4 as a meal over rice.

Ingredients

Meatballs:

  • 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

Sauce:

  • 1 tbsp cornflour
  • 1 1/2 cups chicken stock, low sodium
  • 1/2 cup water
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • 2 garlic cloves , finely minced
  • 1 tsp ginger , finely minced

Instructions

  • 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).

Serving:

  • Stuff into Banh Mi; OR
  • Garnish with freshly chopped red chilli, coriander and shallots and serve over rice with sauce!

Recipe Notes:

1. Jicama is a Vietnamese vegetable (see in post for photo) 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.
Keywords: meatballs for banh mi, Vietnamese Meatballs
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37 Comments

  1. Adi says

    November 17, 2022 at 10:19 pm

    Just made these with your banh mi recipe and OMIGODDDDDD, so good!!!
    I live in Footscray which is a very Viet part of Melbourne, and this banh mi was better than any I’ve ever had at any of the viet bakeries.
    Love love love!
    Thank you ❤️❤️❤️

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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