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.

Carolyn Malcoun
Source: EatingWell Magazine, March/April 2012


Recipe Summary

50 mins




Instructions Checklist
  • 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.

  • To prepare meatballs: Preheat oven to 450 degrees F. Line a large baking sheet with foil and coat with cooking spray.

  • 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.

  • 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 1/2 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 Facts

423 calories; protein 24.4g; carbohydrates 64.7g; dietary fiber 3.7g; sugars 6.6g; fat 9.4g; saturated fat 2g; cholesterol 57mg; vitamin a iu 5855.8IU; vitamin c 23.1mg; folate 19.6mcg; calcium 40.1mg; iron 4.4mg; magnesium 25mg; potassium 473.7mg; sodium 819.8mg; thiamin 0.1mg; added sugar 3g.

Reviews (5)

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6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Really easy to make ahead for a quick dinnet Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More