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lemongrass meatball pork

Lemongrass Meatballs

A bright, aromatic Vietnamese meatball built on lemongrass, garlic, shallot, and fish sauce. Perfect for bowls, bánh mì, noodles, or weeknight meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, dinner, lunch
Cuisine Vietnamese
Servings 4

Equipment

  • Mixing bowl
  • Large skillet
  • Small saucepan
  • Cutting board & knife
  • Tongs

Ingredients
  

Lemongrass Meatballs

  • 1 lb ground pork or chicken
  • 2 stalks lemongrass finely minced (tender inner core only)
  • 3 cloves garlic minced
  • 1 small shallot minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • ½ teaspoon ground black pepper
  • 1 tablespoon neutral oil for searing

Pickled Vegetables

  • 1 cup shredded carrots
  • 1 cup shredded daikon
  • ½ cup white vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 1 teaspoon salt

Chili‑Lime Mayo

  • ¼ cup mayonnaise
  • 1 –2 teaspoons chili sauce sambal or sriracha
  • 1 teaspoon lime juice

Assembly

  • Vietnamese baguette or soft French baguette
  • Thinly sliced cucumber
  • Fresh cilantro
  • Thinly sliced jalapeño optional

Instructions
 

  • Combine vinegar, water, sugar, and salt. Add carrots and daikon and let sit while preparing the rest.
  • Mix ground pork, lemongrass, garlic, shallot, fish sauce, soy sauce, sugar, cornstarch, and black pepper. Shape into 1–1½‑inch meatballs.
  • Heat oil in a skillet over medium‑high and sear meatballs until caramelized and cooked through, 8–10 minutes. Slice in half for easier layering.
  • Stir together mayonnaise, chili sauce, and lime juice to make the chili‑lime mayo.
  • Warm the baguette until the outside is crisp but still soft inside. Split lengthwise.
  • Spread a thin layer of chili‑lime mayo on both sides of the bread. Add sliced meatballs, drained pickles, cucumber, cilantro, and jalapeño.
  • Press gently and serve immediately.

Notes

  • Warm meatballs and cold pickles create the classic bánh mì temperature contrast.
  • Vietnamese baguettes are light and crisp—avoid over‑toasting.
  • Meatballs and pickles can be made 1–2 days ahead.
  • A small drizzle of Maggi adds depth without overpowering.
  • Ground chicken works well for a lighter version.
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