Pork Meatball Banh Mi

  • serves 4
Eat St.
Courtesy of: Eat St.

Pull up at Lardo’s where the menu induces squeals of delight as customers pig out on dishes such as pork meatballs and a pork belly, egg and cheese sandwich!

36 Ratings
Directions for: Pork Meatball Banh Mi


Pickled Vegetables

450 g carrots, julienned

450 g Daikon radish, julienned

1 cup rice wine vinegar

1 cup water

¼ cup sugar

1 Tbsp salt


450 g ground pork

1 Tbsp sriracha

1 Tbsp fish sauce

1 Tbsp sugar

1 bunch scallions, chopped

1 large egg

¼ cup Panko breadcrumbs

1 Tbsp salt

Sriracha Mayo

1 cup mayonnaise

1 Tbsp Sriracha sauce

¼ tsp sesame oil


4 French bread or cibatta rolls, toasted

4 Tbsp Sriracha Mayo recipe

12 Meatballs

2 cup Pickled Vegetables

1 bunch cilantro


Pickled Vegetables

1. Bring vinegar, water, sugar and salt to a boil. Remove from heat.


1. Mix together all ingredients, except the cilantro. Only use enough Panko to bind the mixture without drying it out or making it heavy.

2. Form meatballs with damp hands or with a medium ice cream scoop. You should make approximately 12 meatballs.

3. Sear in a pan until golden brown on all sides. Place in a baking dish, and bake at 350 degrees Fahrenheit until the meatballs’ internal temperature reaches 165 degrees Fahrenheit, approximately 20 minutes.

Sriracha Mayo

1. Mix ingredients together. You can adjust the amount of Sriracha sauce to your desired level of spiciness.


1. Toast the rolls.

2. Spread mayo on both sides of the bread.

3. Place warm meatballs inside the rolls—3 per sandwich.

4. Top with a generous amount of pickled vegetables.

5. Place a generous amount of cilantro on top of each sandwich.

See more: Pork, Dinner, Lunch, Main, Snack, Vegetables, Thai, Asian


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