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.
Ingredients
Scale
For the Chicken Meatballs
- 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)
For the Sandwich Toppings
- 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
For the Vietnamese Quick Pickled Carrots and Daikon
- Carrots (thinly sliced or shredded)
- Daikon radish (thinly sliced or shredded)
- Vinegar (rice vinegar preferred)
- Sugar
- Salt
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
Nutrition
- Serving Size: 1 sandwich
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Chicken meatball banh mi, Vietnamese sandwich, chicken banh mi, quick pickled vegetables, sriracha mayo sandwich, broiled chicken meatballs
