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
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Vietnamese Pork Meatballs for Banh Mi
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:
Life of Dozer
Just getting his opinion on a passionfruit recipe I’m working on…. (he approves… as he always does!!)
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
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
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.
What size scoop do you use for the meatballs?
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!
Hi Katherine! Thanks for pointing that out, I’ve now fixed it 🙂 Recipe makes 12 meatballs. – N x
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.
Hi,
Can the meatball be frozen?
Hello Nagi Can I substitute jicama with water chestnuts?
Yes that’s a great sub Mary! N x
So good, Nagi. Thank you! I minced up some water chestnuts and they worked pretty well.
Perfect Dan! N x
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 “
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
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.
yikes I meant in freezer
Geese. meant rest of mixture in refrigerator to meld
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?
Yes 100% Margaret, I have don’t this before! N x
I want to learn the recipe of lemongrass chicken for Bahn mi please.
Hi Edna, you could use this chicken here: https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/ N x
Do you use these hot, warm or cold in a banh mi?
Hi Ron, usually they are served warm on a banh mi 🙂 N x
These look amazing. On my ‘to cook’ list. Would you have a recipe for the pate? Banh mi is not complete without it
I don’t Amanda – one to add to my list! N x
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!!!!
Sounds like you nailed it Britta!!
Oh holy “pork balls” I’m craving the Banh mi rolls since leaving my Vietnam holiday. Those Flavours Mmmmm. Thanks Nagi I’m onto it now.
Enjoy the pork balls Kerry, they are AH-MAZ-ING!!
These look so good, my mouth is watering just from the video. I have got to make them soon.
I hope you do MaryJo!
All your recipes are fantastic! I’ve never made anything that wasn’t wonderful! These meatball banh mi sandwiches look super good! I will be making them today! Thank you! I wish you had a cookbook!
I’m so glad you loved it – N x
Hi Nagi,
Thank you for your fantastic recipes. They always turn out well for me.
One of the things that makes your recipes great, is that you often give a list of alternative ingredients. As I live in the bush and far away from my favourite asian grocery stores this is very helpful.
Best Wishes
Tim
Margaret River W.A.