How to prepare

Combine the carrot and daikon in a bowl. Stir together 90 ml rice vinegar, 15 g sugar, 2 g salt, and 60 ml water until dissolved, pour over the vegetables, and let them pickle for at least 20 minutes.

In a large bowl, mix the ground pork with the garlic, 15 ml fish sauce, black pepper, 10 g sugar, and 2 g salt until just combined. Shape into 16 meatballs about 3 cm wide.

Heat a wide saucepan over medium heat. Add the remaining 15 g sugar and 30 ml water, then cook for 2 to 3 minutes until the syrup turns amber and smells lightly caramelized.

Carefully add the remaining 60 ml water and 15 ml fish sauce to the caramel; stand back from the steam. Add the meatballs, bring to a gentle boil, then reduce to a simmer.

Cover and simmer the meatballs for 12 to 15 minutes, turning once, until firm and cooked through. Check that the centers reach 74°C, then uncover and simmer for 2 minutes until the sauce lightly coats them.

Pork meatballs simmering in a glossy caramel fish-sauce glaze

AI-generated image

Drain the pickled vegetables well. Warm the baguette portions in a 180°C oven for 3 to 4 minutes, just until crisp outside and pliable inside.

Spread mayonnaise inside each baguette. Fill with four meatballs, spoon over a little sauce, and add cucumber, pickled carrot and daikon, cilantro, and sliced chili.

Banh mi filled with pork meatballs, pickles, cucumber, herbs, and chili

AI-generated image

Press the sandwiches together gently and serve while the bread is crisp and the meatballs are hot.

Why this recipe works

The rich, savory pork is lifted by sharp pickles, fresh herbs, and crunchy vegetables, while a brief simmer in caramelized fish-sauce broth keeps the meatballs juicy and gives the sandwich its characteristic sweet-salty depth.

Storage and reheating

How to store it

Store the cooked meatballs, pickles, herbs, and bread separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving.

How to reheat it

Reheat the meatballs with their sauce in a covered saucepan over medium-low heat until steaming hot throughout, then assemble the sandwiches with fresh bread and vegetables.