Vietnamese Banh Mi-Inspired Pork Meatball Sandwiches

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Savory pork meatballs infused with lemongrass and garlic, nestled in crusty baguettes with pickled vegetables and fresh herbs for a vibrant street sandwich. This vietnamese-inspired street food ready in about 35 minutes pairs ground pork, lemongrass, finely minced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 1 lb ground pork
• 2 tbsp lemongrass, finely minced
• 3 garlic cloves, minced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 4 small baguettes
• 1 cup daikon radish, julienned
• 1 cup carrot, julienned
• 1/2 cup rice vinegar
• 1/2 cup water
• 2 tbsp sugar (for pickling)
• 1 tsp salt (for pickling)
• 1/2 cup fresh cilantro leaves
• 1/4 cup jalapeño slices

Instructions

1. Step 1: In a large bowl, combine 1 lb ground pork, 2 tbsp finely minced lemongrass, 3 minced garlic cloves, 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp black pepper. Mix thoroughly until well incorporated.
2. Step 2: Shape the pork mixture into 16 small meatballs, about 1.5 inches each.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the meatballs and cook for 4-5 minutes per side, turning gently until all sides are golden brown and cooked through to 160°F internal temperature.
4. Step 4: While the meatballs cook, prepare quick pickled vegetables by combining 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp sugar, and 1 tsp salt in a bowl. Stir until sugar and salt dissolve, then add 1 cup julienned daikon radish and 1 cup julienned carrot. Let sit for 15 minutes.
5. Step 5: Slice 4 small baguettes lengthwise without cutting through, then toast lightly if desired.
6. Step 6: Assemble each sandwich by layering 4 pork meatballs, a generous spoonful of pickled daikon and carrot, 2 tbsp fresh cilantro leaves, and a few jalapeño slices inside each baguette.
7. Step 7: Serve immediately for a bright, savory sandwich with balanced textures and flavors reminiscent of Vietnamese street food.