Name: Chicken Meatball Banh Mi Recipe
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Cuisine: Vietnamese
Ingredients: 2 pounds ground chicken (preferably dark meat); ½ cup cilantro (finely chopped); 4 scallions (finely chopped); 5 cloves garlic (grated); 2 tablespoons ginger (grated); 2 tablespoons fish sauce; 1 tablespoon sesame oil; 1½ teaspoons kosher salt; 1 tablespoon avocado oil (or any light oil for baking sheet); ½ cup mayonnaise (more if needed); 3 teaspoons sriracha (more to taste); 8 rolls (lightly toasted or substitute with baguette); 1 jalapeno (seeded and thinly sliced); ½ bunch cilantro; Carrots (thinly sliced or shredded); Daikon radish (thinly sliced or shredded); Vinegar (rice vinegar preferred); Sugar; Salt

Jump to Recipe

There’s something truly irresistible about a Chicken Meatball Banh Mi that makes it an instant favorite, combining the juicy, flavorful chicken meatballs with bright, tangy pickled vegetables and a spicy-smooth sriracha mayo all nestled inside a perfectly toasted roll. This sandwich captures the heart of Vietnamese cuisine while offering a fresh and approachable twist that’s perfect for lunch or dinner. Every bite is a dance of textures and flavors, from the tender meatballs to the crisp pickles and fresh herbs, making it a dish you’ll want to make again and again.

Chicken Meatball Banh Mi Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Chicken Meatball Banh Mi starts with a handful of simple but essential ingredients. Each one is thoughtfully chosen to build layers of flavor, balance, and texture that make this sandwich truly special.

Ground chicken (2 pounds): Dark meat is best for juicy, tender meatballs packed with flavor.
Cilantro (½ cup, finely chopped): Adds fresh, herbal brightness that lifts every bite.
Scallions (4, finely chopped): Provide a mild onion flavor and a bit of crunch.
Garlic (5 cloves, grated): Delivers pungent warmth and depth to the meatballs.
Ginger (2 tablespoons, grated): Brings a subtle zing and fragrant earthiness.
Fish sauce (2 tablespoons): A quintessential ingredient that adds umami and saltiness.
Sesame oil (1 tablespoon): Infuses a nutty aroma and richness.
Kosher salt (1½ teaspoons): Enhances all the flavors naturally.
Avocado oil (1 tablespoon): Perfect for lightly coating the baking sheet to prevent sticking.
Mayonnaise (½ cup): Creates a creamy base for the sriracha mayo.
Sriracha (3 teaspoons, or more to taste): Adds a spicy kick with a touch of sweetness.
Sandwich rolls (8, lightly toasted or substitute with baguette): The sturdy but soft vessel that holds all the delicious fillings.
Jalapeño (1, seeded and thinly sliced): Offers fresh heat and crunch.
Cilantro (½ bunch): Extra for garnish to brighten the sandwich.
Vietnamese quick pickled carrots and daikon: Tangy, crunchy pickles that are the perfect foil to the rich meatballs.

How to Make Chicken Meatball Banh Mi

Step 1: Prepare the Oven and Baking Sheet

Start by preheating your oven’s broiler, placing the rack near the top to give your meatballs that perfect golden-brown finish. Line a baking sheet with foil and lightly brush it with avocado oil to keep things from sticking later on. This simple prep step is key to achieving a beautifully browned exterior on your meatballs without any mess.

Step 2: Mix the Chicken Meatball Ingredients

In a large mixing bowl, combine the ground chicken with chopped cilantro, scallions, grated garlic, ginger, fish sauce, sesame oil, and kosher salt. Mixing everything thoroughly but gently makes sure the flavors are evenly distributed while keeping the meatballs tender. This combination brings a vibrant, savory punch that’s the soul of the Chicken Meatball Banh Mi.

Step 3: Form and Broil the Meatballs

Using a 1-inch cookie scoop, portion out the meat mixture onto the prepared baking sheet. Wet your hands lightly to roll each scoop into a smooth, compact ball for even cooking. Broil the meatballs for 7 to 8 minutes, watching carefully to avoid burning. They should reach an internal temperature of 165°F, ensuring they are juicy and safe to eat.

Step 4: Prepare the Sandwich Toppings

While your meatballs cook, whip up an irresistible sriracha mayonnaise by blending mayonnaise with sriracha, adjusting the spice level to your preference. Thinly slice the jalapeño and trim some cilantro stems for fresh, aromatic garnishes that add brightness and heat to every bite.

Step 5: Toast the Rolls

A few minutes before the meatballs are done, slice your rolls in half with a slight hinge so they don’t come apart. Pop them into the oven on a lower rack to toast lightly, which adds delightful crunch and a warm, fresh bread aroma that elevates the sandwich experience.

Step 6: Assemble Your Chicken Meatball Banh Mi

Slather both sides of your toasted rolls with the sriracha mayonnaise, creating a creamy, spicy base. Layer the juicy chicken meatballs generously, then pile on the pickled daikon and carrots, fresh cilantro, and jalapeño slices. Every component comes together in perfect harmony — savory, spicy, tangy, and fresh — for a sandwich you’ll crave again and again.

How to Serve Chicken Meatball Banh Mi

Garnishes

Fresh cilantro leaves and thinly sliced jalapeños are classic garnishes that add vivid color, fragrance, and a little heat. A sprinkle of extra pickled vegetables on the side invites your taste buds to explore bright, crunchy contrasts with each bite.

Side Dishes

Chicken Meatball Banh Mi pairs beautifully with light, refreshing sides like a crisp green papaya salad or a simple cucumber salad dressed in lime and chili. For a heartier meal, try serving with sweet potato fries or a bowl of hot pho broth to balance the spicy sandwich flavors.

Creative Ways to Present

Try cutting the sandwiches into smaller sliders for party platters, or serve the ingredients deconstructed to let guests build their own bowls with rice or lettuce wraps. Using colorful heirloom carrots in the pickles and artisan bakery rolls also adds an elegant touch that will wow your friends.

Make Ahead and Storage

Storing Leftovers

If you have any Chicken Meatball Banh Mi leftovers, wrap the meatballs and condiments separately from the rolls in airtight containers. This prevents sogginess and keeps textures fresh for up to two days in the refrigerator.

Freezing

You can freeze the cooked meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag to preserve freshness for up to three months. Pickles and fresh herbs do not freeze well, so prepare those fresh when ready to serve.

Reheating

Reheat frozen or refrigerated meatballs gently in a toaster oven or on a baking sheet in the oven to retain juiciness and recreate that freshly broiled crust. Warm the rolls separately before assembling to keep everything perfectly textural and delicious.

FAQs

Can I use ground turkey instead of chicken for this Banh Mi?

Absolutely! Ground turkey can be a great substitute with a slightly leaner texture. Just be mindful to add a bit more moisture or oil to keep the meatballs juicy.

Is fish sauce essential in this recipe?

While fish sauce adds authentic umami depth, if you don’t have it or prefer to avoid it, a splash of soy sauce or tamari can work as a substitute, though the flavor will be slightly different.

How spicy is this sandwich?

It has a moderate level of heat thanks to the sriracha mayo and jalapeños, but you can always adjust the amount of sriracha or omit the jalapeño slices if you want a milder sandwich.

Can I make the pickled carrots and daikon ahead of time?

Yes! In fact, making the quick pickled vegetables a day ahead allows the flavors to meld and develop a perfect tang that complements the meatballs excellently.

What’s the best bread to use?

A light and airy roll or a classic baguette with a crusty exterior and soft interior is ideal for soaking up all those delicious sauces and juices without falling apart.

Final Thoughts

Chicken Meatball Banh Mi is a celebration of flavor and texture that’s surprisingly simple to make and endlessly satisfying. Whether you’re feeding a crowd or treating yourself, this sandwich will quickly become a beloved staple. So grab your ingredients, roll up your sleeves, and dive into the joyous experience that is a perfectly crafted Chicken Meatball Banh Mi!

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Chicken Meatball Banh Mi Recipe

★★★★★

5 from 23 reviews

Author: Sophie
Total Time: 33 minutes
Yield: 8 sandwiches 1x
Diet: Halal

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Description

This Chicken Meatball Banh Mi features flavorful ground chicken meatballs seasoned with fresh herbs and Asian spices, nestled in a lightly toasted roll with spicy sriracha mayo, tangy pickled carrots and daikon, fresh cilantro, and sliced jalapenos for an authentic Vietnamese sandwich experience that’s easy to prepare at home.

Instructions

Preheat the Oven: Set your oven to broil and position the rack close to the top heat source. Line a baking sheet with foil and lightly brush it with avocado oil or a light oil of your choice to prevent sticking.
Prepare the Pickled Vegetables: Make the Vietnamese quick pickled carrots and daikon ahead of time by combining thinly sliced carrots and daikon with a mixture of rice vinegar, sugar, and salt. Let them marinate for at least 30 minutes to develop flavor.
Mix the Meatball Ingredients: In a large mixing bowl, combine ground chicken, finely chopped cilantro, scallions, grated garlic, grated ginger, fish sauce, sesame oil, and kosher salt. Mix thoroughly until all ingredients are evenly incorporated.
Form the Meatballs: Using a 1-inch cookie scoop, portion out the chicken mixture onto the prepared baking sheet. Use wet hands to gently shape each portion into a smooth, round meatball for even cooking.
Cook the Meatballs: Place the baking sheet under the broiler and cook the meatballs for 7 to 8 minutes or until the internal temperature reaches 165°F (74°C) as measured with a meat thermometer, ensuring they are safely cooked through.
Prepare the Sandwich Toppings: While the meatballs cook, combine mayonnaise with sriracha to make a spicy sriracha mayo. Slice the jalapeno thinly and trim the cilantro stems for freshness.
Toast the Rolls: A few minutes before the meatballs are done, slice the rolls lengthwise but not completely through. Place them on the lower oven rack to toast lightly in the oven for a crunchy texture.
Assemble the Banh Mi: Spread a generous amount of sriracha mayonnaise on both sides of the toasted rolls. Layer the cooked chicken meatballs inside, then top with pickled carrots and daikon, fresh cilantro leaves, and sliced jalapenos. Close the sandwich and enjoy!

Notes

You can substitute ground chicken dark meat with mixed ground chicken if preferred, but dark meat adds more flavor and moisture.
Adjust the amount of sriracha in the mayo to your preferred spice level.
For a gluten-free option, use gluten-free rolls or a suitable bread alternative.
Make pickled carrots and daikon at least 30 minutes to several hours ahead for best flavor.
Check meatball internal temperature with a meat thermometer to ensure food safety.
If you don’t have avocado oil, any neutral oil suitable for broiling can be used.

Prep Time: 25 minutes
Cook Time: 8 minutes
Category: Sandwich
Method: Broiling and assembling
Cuisine: Vietnamese