Baked Lemongrass Pork Meatball Bánh Mì with Pickled Vegetables

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Vietnamese-style baked pork meatballs seasoned with lemongrass and garlic, nestled in a light baguette with pickled daikon and carrot, fresh herbs, and a creamy mayo spread. This Vietnamese recipe, ready in about 40 minutes, pairs ground pork, lemongrass stalks, finely minced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground pork
• 2 tbsp lemongrass stalks, finely minced
• 3 garlic cloves, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 1/4 cup panko breadcrumbs
• 1 large egg
• 1 tbsp vegetable oil
• 1 cup carrots, julienned
• 1 cup daikon radish, julienned
• 1/2 cup rice vinegar
• 1/2 cup water
• 2 tbsp granulated sugar
• 1 tsp salt (for pickling)
• 1/4 cup mayonnaise
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh cucumber slices
• 1 small jalapeño, thinly sliced

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Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 1 lb ground pork, 2 tbsp finely minced lemongrass stalks, 3 minced garlic cloves, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp brown sugar, 1/2 tsp black pepper, 1/4 cup panko breadcrumbs, and 1 large beaten egg. Mix gently until just combined.
2. Step 2: Shape the mixture into 12 evenly sized meatballs and place them on a parchment-lined baking sheet. Lightly brush or spray with 1 tbsp vegetable oil.
3. Step 3: Bake meatballs for 18-20 minutes until cooked through and lightly browned on top.
4. Step 4: While meatballs bake, prepare pickled vegetables by placing 1 cup julienned carrots and 1 cup julienned daikon radish in a bowl. Heat 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp granulated sugar, and 1 tsp salt in a saucepan until sugar dissolves. Pour over vegetables, cool, then refrigerate for at least 1 hour.
5. Step 5: Mix 1/4 cup mayonnaise and a pinch of black pepper for the sandwich spread.
6. Step 6: Lightly toast the 10-inch Vietnamese baguette until crisp and warm.
7. Step 7: Slice the baguette lengthwise and spread the mayo evenly on both sides. Layer 6 baked lemongrass pork meatballs, 1/2 cup fresh cucumber slices, 1/2 cup drained pickled vegetables, 1 small thinly sliced jalapeño, and 1/2 cup fresh cilantro leaves.
8. Step 8: Close the sandwich, press gently, slice into halves or thirds, and serve immediately for a balanced, aromatic bánh mì with tender meat and bright accents.