Banh Mi Style Meatball Subs
Discover the perfect fusion of East and West with our Vietnamese-inspired banh mi meatball sub recipe. Juicy meatballs meet crisp pickled veggies in this mouthwatering sandwich.
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.