Pork meatball banh mi – filled with a smear of pate, chili aioli, liberal handfuls of sweet-sour pickled carrots & herbs, and topped with caramelised meatballs Jump to Recipe
So, I know I have done more than a few Vietnamese recipes on this blog so far, but these Pork Meatball Banh Mi were just too good to hold back.
In those former posts I talked about how much I love Vietnamese food – the freshness, healthiness and sharp flavours of lime, fish sauce, herbs, lemongrass, chilli, palm sugar & coconut, the contrasting heat, sweetness, saltiness and sour notes – there is nothing boring or stodgy about it. I won’t go on more, but see this Vietnamese Green Mango Salad, these Vietnamese Chicken Burgers and this post on Cha Ca, or Turmeric Fish if you haven’t already!
These banh mi are no exception. A light, crusty edged baguette is filled with a smear of pate, a drizzle of hot chili aioli, liberal handfuls of sweet-sour pickled carrots, coriander and mint, a few slices of fresh chilli, and topped with these caramelized, tender and herby spiced meatballs. All the components meld together into a hands-on feast of flavours and textures, the perfect make-your-own dinner for a crowd or just to finish a busy day on a high. They are no ordinary sandwiches.
Seriously, you need to try them.
However, I haven’t mentioned the other huge influence on Vietnamese cuisine vital to these banh mi – the French. Vietnam’s history seems largely made up of successive colonisations and subsequent rebellions, from many Chinese expansions and invasions to French colonial rule starting in the 1800s, the rise of communism and the Indochina Wars following World War II – after which the US became involved in the 1960s and 70s under what we know as the Vietnam War (although, in Vietnam, they call it the American War). The seventy odd years that the French occupied Vietnam had a major influence on their food: baguettes (which the Vietnamese adapted to use rice flour), the introduction of vegetables like potatoes, carrots and onions, the use of butter, wine and beef in dishes like Vietnamese Beef Stew (Bo Kno), and even coffee. It means that finding small patisseries and bakeries around Vietnam selling chocolate-croissants is not unusual, and although the banh mi is a little different than the French baguette coupled with wine, cheese and cured meats, it is just as delicious (if not more, really) and far healthier!
Although traditional Vietnamese baguettes are a bit softer and airier, have a paper-thin crust and are made with rice flour, most of the recipes on the internet seem very complicated and are riddled with failed attempts (as most Vietnamese would just walk outside and buy baguettes, not muck around making their own!). One day I will master it…but that day is not today, unfortunately.
Instead, I have used a recipe for homemade baguettes by Peter Reinhart via Not Without Salt a number of times now with success – I do not feel quite competent or knowledgable about baguette making to include a recipe in this post, but here is a link to Not Without Salt, who has very easy to follow instructions and pictures if you would like to try making your own. If you have time, it is worth it. The crusty, warm bread you will produce is so much better than that from a store, not only in taste and texture but in the sense of achievement that you made your own bread! If you are short on time, as we all often are, just pick up some baguettes from your local bakery or supermarket and heat them just before serving in a fan oven at about 150° for around 5 minutes until hot and a little crunchy on the outside.
I used pate bought from a gourmet food store because the idea of making my own pate is a little freaky for now – though I am sure that one day it will happen (also time – not enough of it). The recipe makes enough for six hungry people or eight less hungry people – it does make a lot of meatballs, and as long as you buy enough baguettes to feed everyone with lots of fresh herbs, carrots and spreads on hand you should be fine! Or in the opposite scenario, feel free to halve the meatball recipe if there are only a few of you tucking in.
Now go forth and make banh mi. Really. Not optional.
PS. When making these for a crowd (which is pretty much all the time, with three hungry brothers in the house), I often make this green mango salad as well as a side to bulk everything up. Just an option.
- 3/4 cup aioli
- 2 spring onions , finely chopped
- 2 + tablespoons of chili sauce (I used sriracha)
- 4 cups of julienned carrots
- 1/4 cup rice vinegar
- 3 tablespoons sugar
- 1 teaspoons salt
- 900 g -1kg ground pork
- 1/2 cup fresh basil , finely chopped
- 6 cloves garlic , minced
- 6 spring onions , finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons hot chili sauce
- 2 tablespoons sugar
- 4 teaspoons cornflour
- 2 teaspoons salt
- generous grind of freshly ground black pepper
- 2 tablespoons sesame oil for cooking
- enough baguettes for 6-8 people (if you want to make your own, I have used this recipe from Not Without Salt a number of times with great results)
- thinly sliced red chilli
- a few large handfuls of coriander , mint and vietnamese mint
- pate (I used a duck and chicken liver pate)
- Cucumber , thinly sliced
- When serving a crowd , I often serve this green mango salad alongside the baguettes.
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Stir all ingredients in small bowl. Season with salt. Cover and chill.
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About an hour before serving, combine the ingredients in a medium bowl. Let stand, tossing occasionally.
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In a large bowl, combine all of the ingredients above except the sesame oil. Shape into balls (see photos) and set aside on another plate.
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Heat a tablespoon of sesame oil in a large pan on medium-high. Depending on the size of your pan, you may have to cook the meatballs in a few batches, as they should be in a single layer and not too crowded. Saute the meatballs until they are brown and cooked through, about 10 minutes.
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If using bought baguettes, heat them in a hot fan oven for a few minutes until hot and a bit crusty on the outside.
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Fill with a smear of pate and chilli aioli, a few pieces of red chilli, pickled carrots, herbs, and meatballs. I normally just lay everything out on the table and let everyone construct their perfect banh mi!
I love the story you tell in this post not only with your words but with your photos!
So interesting to read about the French influences on Vietnamese cuisine. One of my favourite restaurants in Brisbane is all about the French/Vietnamese convergence (it’s called Libertine) and omg they create the most amazing flavours! Xx (and I think I might be commenting twice as I’m not sure what happened to my other one heh… if I have sorry for awkwardly repeating myself :P)
Thank you so much Hannah! I can imagine the food at Libertine would be amazing – French on its own can get quite heavy, with lots of cream sauces and meat, but when combined with the fresh, zesty flavours of Vietnamese it is magic! (and I just saw that for some reason your first comment ended up in my spam, I have no idea why!!). Xx
You and I are food blogging twins! I just had Bratwurst Banh Mi on the blog last week! They are my addiction right now. I think the next time I make them though, I’ll be making them with your meatballs! So good!
Haha that is so funny! Banh mi are so good – just love how light and fresh they are while still having lovely crusty bread involved – my favourite. Would love to know what you think of the meatballs. Another flavour I would love to try is a coconut marinated grilled chicken – maybe next time!
Love this post! This definitely looks delicious♥♥
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Thanks Summer!
I’m so impressed you made your own baguettes! You have skills girl.
Not so sure about that Nicole, but thank you!! <3
beautiful. just beautiful. love the colors in the photos!
Thank you Mimi x
The fresh, light and zestiness of vietnamese cuisine has to be my favourite part of it too.. and I have to say that these banh mi really look like they incorporate that. Great images.
Thanks Thalia! <3
Beautiful job, Claudia! Honestly, I got a little distracted at first by your GORGEOUS bread! You know me..bread fanatic and all…I got all heart eyes when I saw those beautiful baguettes. But then I saw your banh mi and swooned too. My best friend is Vietnamese and I just love her cooking…it’s got all those elements you’ve described, which is so wonderful on the palate. I have also learned from being friends with her how much the French have influenced Vietnamese culture and food. She moved to Paris after college and visits her Vietnamese family in the French countryside often, and has expressed how there are a lot of Vietnamese in France. She brought me back some pate recently so I will have to try out this recipe with it! Thanks so much for sharing <3
Aw thank you Beeta- that means a lot coming from someone who knows so much about French cuisine! I am such a bread fanatic too – seriously don’t know how I would manage if I was gluten free or something. It sounds like your friend’s cooking is incredible – and although the French colonisation of Vietnam wasn’t a good thing in many ways, the influence on culture and food is fascinating. Would love to know what you think if you try out the banh mi! <3
Well Claudia I think you have mastered those baguettes, they look fantastic! Love everything about this post! 😉
Thank you so much Michelle! <3
These look amazing. I love your photos and how excited you get about these and all the other yummy stuff you make on this blog. I can’t believe you made your own bread! Looks amazing and I am sure it tasted amazing. I can smell it all the way from your kitchen to my desk at work. I wish I didn’t work so many hours so I can get time to cook like you do. Though I am not vietnamese, I very rarely tackle asian cuisines, it would seem that this cuisine comes really naturally to you 🙂 Will bookmark for a long weekend cook up (including the attempt to bake the baguettes!)
Thank you so much Lynnette! I have only just gotten into making my own bread but can’t look back now – brioche, bagels, baguettes – they have all turned out well and just make that house smell amazing. My cooking is on a funny timeline too – I can’t cook at college while I am at university as there isn’t a student kitchen, so I save up all the recipes I want to try for the holidays when I am home, and spend all day in the kitchen! Very much looking forward to moving out and having my own kitchen next year. Asian dishes can be tricky and often have ingredients that you might have to go searching at the Asian markets for, but I think vietnamese is one of the most accessible to people cooking at home – would love to know what you think of these banh mi if you get a chance to try them! <3
I love that you make your own baguette for this sandwich. Awesome! Everything about this looks amazing!
Thanks Amanda! X
Wow everything is home made even the bread, love this.
Thanks Raymund – next maybe I need to make the aioli as well!
I love the fresh flavors in Vietnamese dishes too. I am just so impressed that you made your own baguettes for these sandwiches too! I love homemade bread, but don’t make it as much as I’d like to. Your beautiful photos and this delicious recipe may be enough to entice me to get bread baking again soon though! Lovely post, Claudia! Bookmarking for future reference 🙂
Bread is time consuming – the only reason I did was because I was home on holiday so didn’t have as many commitments! But so worth it, would definitely recommend if you get time. Thanks for your lovely comment Joscelyn! <3
Wow! looks so good! Glad that you made your own Baguettes. These meatballs look so delicious. Lovely share!
Thanks for stopping by Anu! X
Number one…your pics are just stunning!!! I love the tablescape you created! And holy moly you made your own baguettes! Lady you are amazing! I love how much culinary influence Vietnam has had! Probably why I love their food so much! Just lovely honey!
Aw thank you so much Mila! <3
I only had to see the first picture to know that I need to try this. It looks so delicious – I can’t wait to try to make the meatballs.
Thank you Linn, would love to know what you think if you do give it a go! x
Everything about this is just beautiful and inspiring! I love that you baked your own baguettes!! My dad is a huge fan of banh mi but I never thought to cook it for him. That would be a fun birthday dinner.
It would be a lovely birthday spread, you’re so right – everyone can sit together and make their own ideal banh mi at the table! Thanks for stopping by Dani 🙂
I am a huge fan of bank mi! Bravo to you for making such beautiful bread as well. I will definitely be giving this recipe a try!
Banh mi are the best, right?! Thanks so much Julia, would love to know what you think if you give it a go!
Ah! I am SO hungry and this looks SO good! Remind me not to pop over here at lunch time when all I have is a peanut butter sandwich. Seriously impressive – Vietnamese is my favourite too!
Hahaha fair enough – though come to think of it, this would actually be really good to make for dinner then take the leftovers to work for lunch! Everyone one would be super jealous of your gourmet sandwiches haha 🙂 Thanks Jessica!
I love all the textures and flavors you have going on here, Claudia. And double points–triple!–for making your baguettes!
Thank you so much Jenni! <3
This looks incredibly delicious! I’ve never tried making vietnamese food, but this has got me ready to try. And those baguettes look amazing!
Thanks Kathleen! Would definitely recommend trying Vietnamese – one of my favourite cuisines <3
Ahhhh Vietnamese food is the besstttt!!! So fresh and flavoursome and balanced, you can never go wrong!
And man, these banh mi sound and looks sooooooo delicious!
And you hand-made your baguettes – they looks amaze and perfect! well done! (wowzaz so many excited exclamation marks in this comment haha)
I would like one of these right here and now 😛
thanks for the recipe and hope you’ve had a great weekend!
Bec xx
I love your recipe, it looks so fresh and tasty at the same time 🙂
Thank you!
Fantastic post. Super impressed that you made your own bread (and totally understand the reluctance to make your own pate. Ick!) and that chilli aioli sounds DIVINE. You’re really talented, love your eye for photography. And obvi, you’re gifted in the kitchen (*insert clap*). Looking forward to reading more from you Claudia! xx
Thank you so much Laura, that really means a lot. Maybe one day I’ll try pate – but not for a long while yet I don’t think! Bread is a little more manageable if you have time to spare. Thanks for stopping by! Xx
Looks amazing!! Just tried my first Banh Mi last weekend, and can’t wait to experiment some more!
Banh mi are the best – baguettes + fresh vietnamese flavours is an incredible combination! <3
These look so delicious!
I love vietnamese food, it has such a complex flavour but is always fresh and light.
And your photos are beautiful!!!
And that bread!!! it looks just like the baguettes you buy from the artisan bakers in France! Parfait!!!
Thank you Claire! I am so with you on Vietnamese flavour – that is exactly what I love about it. The bread is still very much a work in progress but thank you so much, that means a lot!! X