Vietnamese BBQ Pork Meatball Bánh Mì (Xíu Mại Bánh Mì)
Vietnamese BBQ pork meatball bánh mì built on tender xíu mại-style meatballs, light tomato glaze, crisp pickled vegetables, fresh herbs, and a soft Vietnamese baguette. Warm meatballs and cold pickles create the classic bánh mì contrast.
Equipment
- Mixing bowl
- Large skillet
- Small saucepan for pickles
- Cutting board & knife
- Tongs
Ingredients
- 1 lb ground pork
- 2 cloves garlic minced
- 1 small shallot minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon black pepper
- 1 tablespoon neutral oil
- 1 cup crushed tomatoes
- 1 tablespoon ketchup
- 1 teaspoon fish sauce
- 1 Vietnamese baguette
- Vietnamese pickles see link
- sliced cucumber
- fresh cilantro
- sliced jalapeño optional
Instructions
- Combine vinegar, water, sugar, and salt. Add carrots and daikon and let sit while preparing the rest.
- Mix ground pork, garlic, shallot, fish sauce, soy sauce, sugar, cornstarch, and black pepper. Form into small meatballs.
- Heat oil in a skillet over medium-high and sear meatballs until browned.
- Add crushed tomatoes, ketchup, sugar, and fish sauce to the skillet. Simmer until meatballs are cooked through and lightly glazed.
- Warm the baguette until crisp outside and soft inside.
- Split the baguette and layer glazed meatballs, drained pickles, cucumber, cilantro, and jalapeño.
- Press gently and serve immediately.
Notes
- Xíu mại-style tomato glaze adds sweetness and depth that pairs well with pickles.
- Vietnamese baguettes are light and crisp; avoid over-toasting.
- Make pickles 1–2 days ahead for best texture.
- A small drizzle of Maggi adds savory depth.
- Meatballs can be made with ground chicken for a lighter version.