Meatball Banh Mi


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.

Cook Time:
50 mins
Total Time:
50 mins
6 sandwiches



  • 3 tablespoons lime juice

  • 2 teaspoons sugar

  • 1 ¾ cups shredded carrot

  • 1 3 /4 cups shredded daikon radish (see Tip)

  • ½ cup thinly sliced scallion greens

  • ¼ cup chopped fresh basil


  • 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 1/2 large)

  • cup gently packed fresh cilantro


  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 degrees 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 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 (per serving)

423 Calories
9g Fat
65g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 423
% Daily Value *
Total Carbohydrate 65g 24%
Dietary Fiber 4g 13%
Total Sugars 7g
Added Sugars 3g 6%
Protein 24g 49%
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 57mg 19%
Vitamin A 5856IU 117%
Vitamin C 23mg 26%
Folate 20mcg 5%
Sodium 820mg 36%
Calcium 40mg 3%
Iron 4mg 24%
Magnesium 25mg 6%
Potassium 474mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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