Vietnamese-Inspired Banh Mi Meatball Sub: A Asian Fusion Dinner Delight
Craving a creative dinner recipe that’s flavorful and the whole family will love? This Banh Mi Sandwich takes inspiration from both Vietnamese and Western cuisine! This recipe combines tender, juicy beef meatballs with the fresh, tangy flavors of a classic Banh Mi sandwich. The result is a mouthwatering Asian fusion that’s sure to impress everyone and revolutionize your sandwich game.
Our family love meatball subs and they are a really quick and easy dinner to create. If you are looking new creative dinner ideas for the family to try make sure you try this Banh Mi Style Meatball sub recipe!
What makes this banh mi meatball sub special is the harmonious blend of flavors and textures. Our juicy meatballs can be used with beef, pork or chicken mince and are infused with lemongrass, spring onion, mint, soy sauce and sweet chilli sauce. They’re nestled in a crusty baguette that’s properly light and airy inside – just like traditional banh mi rolls.
The magic of this Vietnamese-inspired sandwich lies in its signature toppings. Crunchy pickled carrots provide that characteristic tang and crunch, while fresh cabbage, coriander/cilantro, cucumber add layers of freshness. A generous spread of sriracha and kewpie mayo brings creamy spice that ties everything together.
How to Assemble Your Banh Mi Meatball Sub
Can I make banh mi meatballs ahead of time?
This Banh Mi style meatball sub recipe is best made fresh but these banh mi meatballs can be made ahead and reheated, making this recipe perfect for meal prep or entertaining. The pickled vegetables can also be prepared days in advance, getting better with time. When you’re ready to serve, just warm the meatballs, toast your baguette, and assemble your masterpiece. I recommend doubling the meatball recipe and freezing half of the meatball mixture for another meal.
Let’s get cooking…
Ready to create this Vietnamese-inspired flavor explosion? Let’s dive into the recipe that brings the bustling streets of Saigon to your kitchen.
Banh Mi Style Meatball Subs
Ingredients
Meatballs
- 500 grams beef/pork/chicken mince (I used beef)
- 1 teaspoon lemongrass
- 1 spring onion sliced
- small bunch of mint finely sliced
- 2 tablespoons sweet chilli sauce
- 2 tablespoons soy sauce
Pickled Carrot
- 60 mls sushi seasoning or use rice wine vinegar with 2 tablesoons each of sugar and salt
- 1 carrot peeled + julienned
To serve
- 6 long bread rolls/1 baguette
- Cabbage
- Cucumber
- Fresh coriander
- Fresh chilli
- Sweet chilli sauce
- Kewpie Mayo to serve
Instructions
- Add the carrots to the sushi seasoning in a bowl and let pickle while you prepare the rest of the ingredients.
- Preheat the oven to 200 degrees on bake.
- In a large bowl combine the meatball ingredients.
- With wet hands roll into small bite-sized balls.
- Fry the meatballs in a fry pan in batches until cooked.
- While the meatballs cook, thinly slice the cucumber, cabbage and coriander.
- Cut the rolls and toast in the oven or air fryer.
- Once the rolls are toasted, cut in half lengthways, spread with butter or pate (optional, I didn’t use it) or kewpie mayo.
- Place the sliced cabbage, cucumber, carrot, and meatballs onto the bottom half of the roll.
- Drizzle kewpie mayo, sweet chilli sauce and sprinkle on the chilli and coriander, then gently press on the top half of the roll.
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