Meatball Banh Mi

Meatball Banh Mi

6 Reviews
From: EatingWell Magazine, March/April 2012

This banh mi (Vietnamese sandwich) is filled with a zingy slaw and chicken-and-pork meatballs spiked with fresh herbs. Look for chile-garlic sauce and fish sauce near other Asian ingredients in most supermarkets.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Slaw
  • 3 tablespoons lime juice
  • 2 teaspoons sugar
  • 1¾ cups shredded carrot
  • 1 3 /4 cups shredded daikon radish (see Tip)
  • ½ cup thinly sliced scallion greens
  • ¼ cup chopped fresh basil
  • Meatballs
  • 8 ounces ground pork
  • 8 ounces ground chicken breast
  • 1 8-ounce can water chestnuts, drained and finely chopped
  • ¼ cup finely chopped scallion whites
  • 3 cloves garlic, minced
  • 1 teaspoon fish sauce
  • 1 teaspoon chile-garlic sauce or other Asian hot sauce
  • ½ teaspoon freshly ground pepper
  • 2 20-inch baguettes, preferably whole-wheat, cut into thirds
  • ¼ cup low-fat mayonnaise
  • 1-2 teaspoons chile-garlic sauce or other Asian hot sauce
  • 36 thin slices English cucumber (about ½ large)
  • ⅔ cup gently packed fresh cilantro


  • Active

  • Ready In

  1. To prepare slaw: Whisk lime juice and sugar in a medium bowl. Add carrot, daikon, scallion greens and basil and toss to coat. Set aside.
  2. To prepare meatballs: Preheat oven to 450°F. Line a large baking sheet with foil and coat with cooking spray.
  3. Gently mix pork, chicken, water chestnuts, scallion whites, garlic, fish sauce, chile-garlic sauce and pepper in a large bowl (do not overmix). Using a generous 2 tablespoons each, make 18 meatballs. Bake on the prepared baking sheet until just cooked through, 15 to 20 minutes.
  4. To assemble sandwiches: Cut each portion of baguette in half horizontally, then pull out about half of the soft bread in the center of each piece (reserve for another use, if desired). Combine mayonnaise and chile-garlic sauce to taste in a small bowl. Spread about ½ tablespoon of the mixture on each piece of baguette. Divide the reserved slaw among the sandwiches and top with cucumber and cilantro. Add 3 meatballs to each sandwich. Serve immediately.
  • Make Ahead Tip: Freeze cooked meatballs airtight for up to 3 months. Defrost before serving cold or reheating.
  • Tip: Daikon is a long, white radish; it can be found in Asian groceries and most natural-foods stores. If you can't find it, the more common round red radish can be used as a substitute.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 423 calories; 9 g fat(2 g sat); 4 g fiber; 65 g carbohydrates; 24 g protein; 20 mcg folate; 57 mg cholesterol; 7 g sugars; 3 g added sugars; 5,856 IU vitamin A; 23 mg vitamin C; 40 mg calcium; 4 mg iron; 820 mg sodium; 474 mg potassium
  • Nutrition Bonus: Vitamin A (117% daily value), Vitamin C (38% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ starch 1 vegetable, 2 lean meat, ½ fat

Reviews 6

February 27, 2017
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By: Marcella Steele
Really easy to make ahead for a quick dinnet
January 06, 2017
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By: shortbaker
Wow did my family love this! We will definitely make again. I used a pound of ground turkey because I had it on hand, it worked fine. We like spicy, so I will increase the chili garlic sauce in the meat and the mayo next time. The crunch from the slaw made the sandwich perfect!
January 04, 2017
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By: Prachi gupta
Wow, so delicious! I made it for lunch meal and i love it, I am sure I will make it again! Prachi Gupta Valentine chocolate gift
May 27, 2012
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By: EatingWell User
ZOMG Wowsas. I don't ever take time to review recipes, but I had to for these meatballs. I actually changed it up and made burgers out of these rather than meatballs. It works fantastically. These burgers are amazingly delicious. I've made them about 4 times since it was published in EW magazine, and since I'm single, I've eaten them for leftovers for at least a week after and NEVER grow tired of them! I highly suggest that you get on making these stat! You won't be disappointed! Pros: fresh, clean ingredients, PACKED with flavor Cons: a little time consuming, but well worth it
March 13, 2012
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By: EatingWell User
Leftover Luxury! What's that you say? You doubled the recipe so there were leftovers for lunch the next day? Oh yes! Skip the bread and just build a salad out of the slaw, cuccumbers, cilantro, quartered meatballs, and spicy mayo for dressing! You tastebuds will be doing the happy dance at lunchtime!
March 08, 2012
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By: danaschwartz3
Amazingly flavorful! I made this recipe for friends who don't usually each Vietnamese food and they loved it so much they were asking where to get the ingredients. The sandwiches are simple to make and have tons of flavor. I used all chicken because I don't eat pork, and the meatballs were still juicy and delicious. Amazing!!! Pros: Great flavor, easy to make, full of yummy vegetables and healthy protein.
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