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Meatball banh mi

Name: Meatball banh mi
Prep time: 25 min
Total time: 25 min
Yield: Serves 2-4
Cuisine: Vietnamese recipes
Ingredients: 250g raw veg, shredded (we used ¼ red cabbage and 1 large carrot); 2 tbsp red wine vinegar; 3cm piece fresh ginger, finely grated; 3 spring onions, finely sliced; 3 tbsp sesame oil; 3 tbsp soy sauce; 12 free-range British beef meatballs; 2 demi baguettes, sliced open; 3-4 tbsp mayonnaise (use reduced fat if you prefer); 1 small bunch coriander, leaves picked and roughly chopped if large; Sriracha or other chilli sauce to serve (optional)

By: Jules.mercer@eyetoeyemedia.co.uk
Former acting food editor, delicious.

Published: 16 Jun 21
Updated: 18 Mar 24

For a delicious take on a classic Vietnamese banh mi, stuff demi baguettes with juicy beef meatballs, herbs and quick pickled veg.

Check out more of our zesty, flavour-packed Vietnamese recipes, including a turkey banh mi.

Easy
June 2021

Test kitchen approved

Serves 2-4
Hands-on time 25 min

For a delicious take on a classic Vietnamese banh mi, stuff demi baguettes with juicy beef meatballs, herbs and quick pickled veg.

Check out more of our zesty, flavour-packed Vietnamese recipes, including a turkey banh mi.

Nutrition: per serving

Calories: 581kcals
Fat: 31.1g
Protein: 23.1g
Carbohydrates: 49.2g (8.2g sugars)
Fibre: 6.1g
Salt: 2.9g

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Ingredients

250g raw veg, shredded (we used ¼ red cabbage and 1 large carrot)
2 tbsp red wine vinegar
3cm piece fresh ginger, finely grated
3 spring onions, finely sliced
3 tbsp sesame oil
3 tbsp soy sauce
12 free-range British beef meatballs
2 demi baguettes, sliced open
3-4 tbsp mayonnaise (use reduced fat if you prefer)
1 small bunch coriander, leaves picked and roughly chopped if large
Sriracha or other chilli sauce to serve (optional)

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Method

In a large bowl, mix the shredded veg and red wine vinegar with a little salt and pepper and a pinch of sugar. Mix well, then set aside for 15-20 minutes until lightly pickled.
Meanwhile, whisk the ginger, spring onions, sesame oil and soy sauce in a large bowl. Fry the meatballs in a non-stick pan for 6-8 minutes until cooked through and crisp on the outside, then add straight to the bowl with the soy-sesame sauce and toss together while still hot.
To assemble the subs, spread both split baguettes with some mayonnaise, then top with the quick-pickled veg, meatballs and coriander. Drizzle over any remaining sauce and some spicy sriracha, if you like.

Recipe from June 2021 Issue

Nutrition

Nutrition: per serving

Calories: 581kcals
Fat: 31.1g
Protein: 23.1g
Carbohydrates: 49.2g (8.2g sugars)
Fibre: 6.1g
Salt: 2.9g

delicious. tips

Easy swaps: We’ve used beef but try pork, turkey or a vegetarian/ vegan alternative. Swap the mayo for an avocado based product if you’re on an egg-free or vegan diet.

Pack and go: Wrap the meatball subs in wax paper and foil to retain their heat. They’re sturdy enough to put in a rucksack.