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Vietnamese Meatball Banh Mi Sandwich |

Meatball Banh Mi Sandwich

  • Author: Taming of the Spoon
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 sandwiches 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Vietnamese


Vietnamese banh mi sandwich made with healthy ground turkey meatballs, pickled carrots, and cilantro.



For the meatballs

  • 1 pound ground turkey
  • 1/4 cup finely chopped fresh basil
  • 4 garlic cloves, minced
  • 3 green onions, finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt

For the pickled carrots

  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons sugar
  • Pinch of salt
  • 2 medium carrots, coarsely shredded

For the sandwiches

  • 4 6-inch baguette rolls
  • Handful fresh cilantro, rinsed and dried

Other optional toppings

  • Jalapeño, thinly sliced
  • Cucumbers, thinly sliced
  • Sriracha Mayo (1/4 cup mayo mixed with ½ teaspoon Sriracha chili sauce)


For the meatballs

  1. Prep oven. Heat oven to 375 degrees F.
  2. Prep pan. Lightly spray a rimmed baking sheet with cooking spray.
  3. Mix. Gently mix all meatball ingredients together in a large bowl until well combined.
  4. Make meatballs. Roll meat mixture into 1-inch meatballs (about 1 tablespoon each). I use a small measuring scoop to get even sized meatballs. If the meat mixture sticks to your hands too much, moisten hands slightly with water. Arrange meatballs on baking sheet.
  5. Bake. Bake meatballs in oven until they are cooked through, 15-20 minutes, turning half-way through.

For the pickled carrots

  1. Mix. Whisk together rice vinegar, sugar, and salt in a small bowl.
  2. Toss. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.

For the sandwiches

  1. Prep bread. Cut each baguette horizontally in half. Lightly toast each half.
  2. Spread. Spread mayo on each half, if using.
  3. Stuff. Divide meatballs among baguette halves, top with carrots (leaving excess liquid in the bowl), cilantro, and other vegetables (if using). Press on tops and serve.


  • Uncooked meatballs can be 1 day ahead, covered and chilled.
  • Cooked meatballs can be stored in the freezer for 1-2 months.
  • Recipe adapted from Bon Appétit, January 2010.

Keywords: banh mi, banh mi sandwich

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