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Home Collections Meatballs

Pork Meatballs for Banh Mi

By:Nagi
Published:5 Jul '19Updated:17 Jun '21
39 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 10 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
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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39 Comments

  1. Cheryl Ann Natividad says

    April 23, 2023 at 5:55 pm

    5 stars
    I followed the recipe as written and my husband and I loved it! I used the meatballs in bahn mi sandwiches and put a small bowl of the broth on the side to dip the sandwich in (think bahn mi french dip…yum!)
    The next time I make it, I do want to experiment with some changes:
    – add a bit of salt along with the fish sauce.
    – quickly searing the meatball before cooking in the broth. The meatball is very soft as stated in the recipe. I want to sear it to get some color on the outside and slight firmness while keeping the inside soft and moist.
    – I want to try using daikon instead of jicama just because I like the stronger flavor of the daikon
    – I think this would also make a delicious soup with wide rice noodles, cilantro, and bak choy

    Reply
  2. 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
  3. Donna says

    November 10, 2022 at 9:52 am

    Hi Nagi, Dozer & team,
    Is it possible to freeze the Vietnamese Pork Meatballs for the Banh Mi? I have made this recipe many times and hands down it’s the best Vietnamese Pork meatballs I’ve had, dare I say better than restaurants…juicy and full of Asian flavours. Delicious.

    Reply
  4. Jeanette says

    September 9, 2022 at 6:51 am

    Love your Banh mi recipe especially since I have something similar to jicama growing in my garden called ground apple.
    Please share your recipe for pickled carrot. Thanks

    Reply
  5. Felicity says

    August 9, 2022 at 1:53 pm

    5 stars
    Amazing, Amazing!! So easy and so delicious. I have made these about 5 times, my kids just gobble them up. Thank you

    Reply
  6. Robyn says

    November 18, 2021 at 5:04 am

    Hi Nadgi. Your pork meatball recipe calls for both corn flour and corn starch. I’ve googled and see that they are both different, but would like your advise if the corn starch can be replaced by the corn flour. Thanks in advance. Looks like a yummy recipe

    Reply
    • Nagi says

      November 18, 2021 at 10:52 pm

      Hi Robyn – cornflour and cornstarch are two terms for the same thing. In Australia, cornstarch (North American term) is called cornflour (but cornflour in the UK is different again!). It’s the white fine powdered one that you want, not the flour made out of corn that is yellow. N x

      Reply
  7. Nycole Cooper says

    October 3, 2021 at 1:57 pm

    Hi Nagi, absolutely delicious and will definitely be making this again. I had home made pickled carrot and daikon in the fridge, it all went well together in a crispy roll with pate, mayo and extra chilli. Thank you for sharing.

    Reply
  8. Se says

    July 3, 2021 at 3:36 am

    What size scoop do you use for the meatballs?

    Reply
  9. Katherine Chandler says

    June 17, 2021 at 6:08 am

    Hi Nagi the portion adjuster doesn’t seem to be showing on this recipe. How many meatballs does this recipe make (I’m making them for bahn mi so keen to know how many bahn mi I would get out of this recipe). Thanks!! Love your recipes. You are me #1 go-to!

    Reply
    • Nagi says

      June 17, 2021 at 7:53 am

      Hi Katherine! Thanks for pointing that out, I’ve now fixed it 🙂 Recipe makes 12 meatballs. – N x

      Reply
  10. Dean says

    March 28, 2021 at 1:08 pm

    5 stars
    OMG!!!! Made these last night using fatty pork mince from the Asian butcher for my parents using your Banh Mi recipe as a great guide. Suffice to say my very fussy father loved them and enjoyed two Banh Mi.

    Reply
  11. Natalie says

    March 13, 2021 at 10:31 pm

    Hi,
    Can the meatball be frozen?

    Reply
  12. Mary says

    February 26, 2021 at 3:57 am

    Hello Nagi Can I substitute jicama with water chestnuts?

    Reply
    • Nagi says

      February 27, 2021 at 11:12 am

      Yes that’s a great sub Mary! N x

      Reply
  13. Dan says

    February 20, 2021 at 7:50 pm

    So good, Nagi. Thank you! I minced up some water chestnuts and they worked pretty well.

    Reply
    • Nagi says

      February 22, 2021 at 11:13 am

      Perfect Dan! N x

      Reply
  14. Joseph says

    December 8, 2020 at 1:25 am

    5 stars
    Dang awesome made yesterday poached in liquid from steamed in pan Chinese pork sausage with rice also cooked in the pan added sliced sausage back yo pan with wok Choy cooked until rice absorbed broth added a bit soy sauce What DA only had 2 meat balls , Holy Tolido. so so good ” Good Appetite “

    Reply
    • Joseph says

      December 8, 2020 at 1:32 am

      5 stars
      Hello everyone. Ya gotta make these Ya just Gotta. then cook em in a delish broth , Im gonna try next in PHO gonna spice some up a bit make a million and freeze em Nagi Nagi Nagi What a gem You are ,” Good Appetite ” ” Good Eating : AMEN

      Reply
  15. Joseph says

    December 6, 2020 at 7:57 am

    5 stars
    JIMICA. thought it originated in SouthAmerica. Centuries ago it is crunchy and has a mild sweet flavor high in vitamin C. Really good recipe made meat balls freezing 20 now rest of mixture in fried to meld flavor tsomorrow will add crushed chili for some kick.

    Reply
    • Joseph says

      December 6, 2020 at 8:00 am

      5 stars
      yikes I meant in freezer

      Reply
      • Joseph says

        December 6, 2020 at 8:20 am

        5 stars
        Geese. meant rest of mixture in refrigerator to meld

        Reply
  16. Margaret says

    October 28, 2020 at 12:29 am

    These meatballs look fantastic! Would these meatballs do well if I freeze them and take them out to cook in the sauce only when needed?

    Reply
    • Nagi says

      October 28, 2020 at 12:11 pm

      Yes 100% Margaret, I have don’t this before! N x

      Reply
  17. Edna Ofelia says

    October 20, 2020 at 2:06 am

    I want to learn the recipe of lemongrass chicken for Bahn mi please.

    Reply
    • Nagi says

      October 20, 2020 at 10:51 am

      Hi Edna, you could use this chicken here: https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/ N x

      Reply
  18. Ron Kostenuik says

    July 23, 2020 at 11:06 pm

    Do you use these hot, warm or cold in a banh mi?

    Reply
    • Nagi says

      July 24, 2020 at 11:56 am

      Hi Ron, usually they are served warm on a banh mi 🙂 N x

      Reply
  19. Amanda says

    May 18, 2020 at 4:04 pm

    These look amazing. On my ‘to cook’ list. Would you have a recipe for the pate? Banh mi is not complete without it

    Reply
    • Nagi says

      May 18, 2020 at 7:05 pm

      I don’t Amanda – one to add to my list! N x

      Reply
  20. Britta says

    July 14, 2019 at 9:55 am

    5 stars
    Oh these are so delicious!
    I made them this morning for our weekly work lunches…with what I had in my fridge… veal and pork mince, apple, and subbed the green onions with nearly minced chopped crunchy salad… Thankfully I have to go out now, as I would eat all those yummy stewed pork/veal balls. They are indeed very soft and fluffy, juicy and tasty! Cant wait to go to work ….next week!!!!

    Reply
    • Nagi says

      July 15, 2019 at 10:41 am

      Sounds like you nailed it Britta!!

      Reply
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