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Banh Mi Meatball Subs

A close-up of a Banh Mi Meatball Subs filled with glazed meatballs, pickled carrots, jalapeño slices, and fresh mint.
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A recipe for fusion meatball subs combining Vietnamese Banh Mi flavors with a hearty sub format.

Ingredients

Scale
  • 1 lb ground pork or beef
  • 1/4 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon lemongrass, minced
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon vegetable oil (for cooking)
  • 2 cups beef or chicken broth
  • 1/4 cup tomato paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili garlic sauce
  • 4 large sub rolls or small baguettes
  • 1/2 cup mayonnaise
  • 1/4 cup thinly sliced jalapeños
  • 1 cup quick pickled carrots and daikon (do chua)
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves

Instructions

  1. Combine ground meat, panko, egg, garlic, ginger, lemongrass, fish sauce, sugar, pepper, and cilantro in a bowl. Mix gently until just combined.
  2. Roll the mixture into 12 to 16 small meatballs, about 1.5 inches in diameter.
  3. Heat vegetable oil in a large skillet over medium-high heat. Brown the meatballs on all sides, working in batches if necessary. Remove meatballs and set aside.
  4. Drain excess fat from the skillet. Add broth, tomato paste, rice vinegar, and sriracha. Bring to a simmer.
  5. Return the meatballs to the skillet. Reduce heat to low, cover, and simmer for 15 minutes, or until the meatballs are cooked through and the sauce has slightly thickened.
  6. Prepare the bread: Slice the sub rolls lengthwise, but do not cut all the way through. Lightly toast the inside of the rolls under a broiler or in a toaster oven until warm and slightly crisp.
  7. Spread a thin layer of mayonnaise on both cut sides of each roll.
  8. Place 3 or 4 meatballs inside each roll, spooning a little extra sauce over them.
  9. Top the meatballs with pickled carrots and daikon, fresh cilantro leaves, mint leaves, and sliced jalapeños.
  10. Serve the Banh Mi Meatball Subs immediately.

Notes

  • For the quick pickled vegetables (do chua), combine 1/2 cup shredded carrot and 1/2 cup shredded daikon radish with 1/2 cup hot water, 1/4 cup white vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt. Let stand for at least 30 minutes before using.
  • Use small French baguettes for the most authentic texture, even if they are shaped like a sub roll.
  • If you prefer a richer spread, substitute half the mayonnaise with softened butter or a thin layer of liver pâté.

Nutrition

Find it online: https://recipesfleet.com/banh-mi-meatball-subs-recipe/