Pork Meatball Banh Mi

Prep Time
Cook Time
Ready In

Recipe: #15190

October 26, 2014

Categories: Sandwiches

"From our state local paper The West Australian and my favourite contributor Margaret Johnson. She describes this as a hybrid French/Vietnamese "sandwiches". Times are estimated."

Original is 4 servings


  • Serving Size: 1 (743.3 g)
  • Calories 508.3
  • Total Fat - 28.1 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 90 mg
  • Sodium - 642.8 mg
  • Total Carbohydrate - 37.8 g
  • Dietary Fiber - 9.6 g
  • Sugars - 16.6 g
  • Protein - 29.6 g
  • Calcium - 163.9 mg
  • Iron - 4.8 mg
  • Vitamin C - 21.5 mg
  • Thiamin - 1.3 mg

Step by Step Method

Step 1

To make the meatballs, combine the pork mince, spring onions, fish sauce, coriander leaves, chilli sauce, garlic, sugar salt, pepper and flour and combine well and then, using wet hands, shape into meatballs of 3cm (1 inch) diameter.

Step 2

Heat the vegetable oil in a frypan to hot and fry off the balls, rolling them around in the pan so they are well browned on all sides.

Step 3

To assemble the dish, place on the baguette slice a layer of lettuce, carrot and mayonnaise, then add a layer of the meatballs and finish with more coriander sprigs.


No special items needed.

3 Reviews


Very good and something a bit different for us. A nice change. Thanks for sharing!


review by:
(11 Feb 2015)


Thia was really good, but a tiny bit sweet for our tastes. Next time, I will add a squeeze of lime juice to balance it out. Thanks for sharing!


review by:
(3 Jan 2015)


Excellent recipe! I love a good banh mi and this is it. I added a little sliced pepper to mine as well as a little extra drizzle of chili sauce. Yum. Thanks for sharing!


review by:
(17 Dec 2014)

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