Pan-Seared Pork Meatball Bánh Mì with Cilantro and Spicy Pickled Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A bánh mì sandwich featuring juicy pan-seared pork meatballs seasoned with garlic and fish sauce, complemented by spicy pickled carrots and daikon, fresh cucumber, and cilantro on a light baguette. This vietnamese ready in about 60 minutes pairs ground pork, garlic cloves, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, 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
• 3, minced garlic cloves
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup, julienned carrots
• 1 cup, julienned daikon radish
• 1/2 cup rice vinegar
• 1/2 cup water
• 1 tbsp granulated sugar
• 1 tsp salt
• 1/2 tsp red chili flakes
• 1/2, thinly sliced cucumber
• 1/2 cup fresh cilantro leaves
• 2 tbsp mayonnaise
• 1 tsp Sriracha sauce
• 2, about 8 inches each Vietnamese baguette

Instructions

1. Step 1: In a large bowl, combine 1 lb ground pork, 3 minced garlic cloves, 1 tbsp fish sauce, 1 tsp brown sugar, and 1/2 tsp black pepper. Mix gently until combined, then form into 12 small meatballs.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add meatballs and cook, turning occasionally, for 10-12 minutes until browned on all sides and cooked through. Remove and keep warm.
3. Step 3: Prepare spicy pickled vegetables by mixing 1 cup julienned carrots and 1 cup julienned daikon radish with 1/2 cup rice vinegar, 1/2 cup water, 1 tbsp granulated sugar, 1 tsp salt, and 1/2 tsp red chili flakes. Stir until sugar dissolves and let sit for 30 minutes.
4. Step 4: Slice 2 Vietnamese baguettes lengthwise and toast lightly under broiler for 2-3 minutes until crisp.
5. Step 5: Mix 2 tbsp mayonnaise with 1 tsp Sriracha sauce to make spicy mayo. Spread evenly inside each baguette.
6. Step 6: Layer cooked pork meatballs, pickled vegetables, 1/2 sliced cucumber, and 1/4 cup fresh cilantro leaves inside baguettes. Serve immediately for a balanced and flavorful sandwich.