Banh Mi
Prep time
Cook time
Total time
Serves: 4
  • 600 g minced pork
  • 1 large egg
  • ¼ cup fresh basil, finely chopped
  • 4 cloves garlic, minced
  • 3 stalks spring onions, finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp sriracha
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • freshly ground black pepper
  • salt
  • oil, for pan frying
Pickled Vegetables
  • 2 cups thinly sliced, cucumbers
  • 2 cups grated carrots
  • ¼ cup rice or cane vinegar
  • ¼ cup sugar
  • 1 tsp salt
  • 1 tbsp sesame oil
Chili Mayo
  • ⅔ cup mayonnaise
  • 2 green onions, finely chopped
  • 1 tablespoon sriracha
Sandwich and Garnishes
  • 4 pcs single serve baguettes
  • jalapeƱo, to garnish
  • fresh cilantro sprigs, to garnish
  • sriracha, to serve
  1. Combine all meatball ingredients together apart from the oil.
  2. Using your hands make meatballs roughly 3.5 cm in diameter, set it aside.
  3. Prepare a pan, add oil then pan fry meatballs until cooked and browned on all sides.
Pickled Vegetables
  1. In a bowl combine vinegar, sugar, salt and sesame oil.
  2. Add the cucumbers and carrots, toss to coat vegetables evenly. Set aside.
Chili Mayo
  1. Combine and mix well Chili Mayo ingredients together in a small bowl.
  1. Cut each baguette horizontally in half.
  2. Usually they remove the bread inside and leave a thinner shell but you can leave it there like I did. Spread some Chili Mayo inside, add jalapenos, drain and some pickled vegetables, put 4 to 5 meatballs then garnish with fresh cilantro sprigs and more sriracha sauce. Serve.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at