Lemongrass Meatball Bánh Mì
A bright, aromatic bánh mì built. The meatballs bring citrusy lemongrass, black pepper, and fish sauce depth, while fresh herbs, pickles, and a chili‑lime mayo keep the sandwich balanced and modern.
Equipment
- Large skillet or oven for reheating meatballs
- Small Bowl (for sauce)
- Cutting board & knife
Ingredients
Beef Lemongrass Meatballs (recipe from the Lemongrass Kitchen)
- 12-16 lemongrass meatballs
- 1 tbsp neutral oil if reheating in skillet
Chili-Lime Mayo
- 3 tbsp mayonnaise
- 1 tsp lime juice
- ½-1 tsp chili garlic sauce to taste
- Pinch of salt
Bánh Mì Build
- 4 small baguettes lightly toasted
- Pickled carrots & daikon
- Thinly sliced cucumber
- Cilantro
- Jalapeño slices optional
- Maggi seasoning optional drizzle
Instructions
- Reheat the meatballs: Warm meatballs in a skillet with a little oil until heated through and lightly caramelized, or reheat in the oven.
- Make the chili-lime mayo: Stir together mayonnaise, lime juice, chili garlic sauce, and salt.
- Prep the bread: Lightly toast baguettes until crisp outside and soft inside.
- Assemble: Spread chili‑lime mayo on both sides of the baguette. Add meatballs (halved or slightly smashed), pickled carrots/daikon, cucumber, cilantro, and jalapeño.
- Finish: Add a tiny drizzle of Maggi if desired.
- Serve: Enjoy warm with the meatballs still juicy and aromatic.
Notes
- Chili‑lime mayo adds brightness without overpowering the lemongrass.
- Halving the meatballs helps them sit neatly in the baguette.
- A small drizzle of Maggi adds depth but is optional.
- Perfect for meal prep if meatballs are made ahead.