Filled with spicy meatballs, a pickled carrot and daikon slaw, cilantro, and Sriracha aioli, this take on the Vietnamese sandwich is about to blow your mind and tastebuds.
By The Woks of Life
This meatball banh mi with pickled carrot and daikon, Sriracha mayo, cilantro, and jalapeno, is the most surprisingly delicious thing I’ve made in a while. If you’re not already familiar, banh mi are a kind of Vietnamese sandwich, usually made with a soft Vietnamese baguette, raw veggies, and some kind of protein––often grilled pork or a pork cutlet.
This banh mi recipe is made with juicy homemade pork meatballs, seasoned with garlic, herbs, Sriracha, and fish sauce. AMAZING.
For me, what makes this sandwich great, and banh mi great in general…is the mixture of the bright, crisp textures and flavors of the vegetables, and the richness of the meat (the healthy slathering of spicy mayo doesn’t hurt either). It’s picnic blanket food, for picnic blanket weather. So put these together, grab three other lucky sandwich recipients, and prepare for awesomeness.
The Woks of Life is a blog written by a family of four living between the U.S. & China. When not packing or unpacking suitcases, they're sharing their travels and culinary exploits--from traditional Chinese to modern dishes for the everyday cook. For all the generation X's and Y's out there who love the Chinese food their parents made, but have no idea how to make it, this family's got your back!