Pork Meatball Banh Mi

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant sandwich layering juicy pork meatballs, pickled vegetables, and fresh herbs on a crusty baguette for a delicious Vietnamese classic. This Vietnamese-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs ground pork, garlic, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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.

Prep: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 520 cal/serving

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Ingredients

1 lb ground pork
3 cloves, minced garlic
1 tbsp fish sauce
1 tsp sugar
1/2 tsp black pepper
1 medium, julienned carrot
1/2 cup julienned daikon radish
1/4 cup rice vinegar
1/4 cup water
1/2 tsp salt
1 large, cut into 4 pieces baguette
1/4 cup mayonnaise
1/2 cup fresh leaves cilantro
1 small, thinly sliced jalapeño

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Instructions

Step 1: In a bowl, combine 1 lb ground pork, 3 minced garlic cloves, 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp black pepper. Mix well and form into 12 equal meatballs.
Step 2: Heat a large skillet over medium heat and cook the meatballs for 8-10 minutes, turning occasionally until browned and cooked through.
Step 3: Meanwhile, prepare quick pickles by mixing 1/4 cup rice vinegar, 1/4 cup water, 1/2 tsp salt with 1 julienned carrot and 1/2 cup julienned daikon radish. Let sit for at least 10 minutes.
Step 4: Slice 1 large baguette into 4 portions and lightly toast. Spread 1 tbsp mayonnaise on each piece.
Step 5: Assemble sandwiches by layering cooked pork meatballs, pickled vegetables, 1/2 cup fresh cilantro leaves, and thin slices of 1 small jalapeño on each baguette piece.