Meatball Banh Mi for the lunchbox

A Vietnamese-American fusion for lunch! Flavorful meatballs in a bun that's crispy on the outside and soft on the inside, accompanied by fresh vegetables.

 

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20 min
4
15 min

  • Ingredients

    • 4 sub rolls or baguettes
    • 16 small meatballs
    • 1 cup shredded carrots
    • ½ cup sliced radishes
    • 1 cucumber, cut into sticks
    • ½ cup fresh cilantro
    • ¼ cup mayonnaise
    • 2 tbsp sriracha sauce
    • 1 tbsp soy sauce
    • 1 tsp honey

  • Preparation

    1. Cook the meatballs according to instructions or recipe.
    2. Prepare the sauce by mixing mayonnaise, sriracha, soy sauce, and honey.
    3. Slice the rolls lengthwise.
    4. Spread the sauce on both interior sides of the roll.
    5. Arrange the meatballs on the bottom half of the roll.
    6. Add the shredded carrots, radishes, and cucumber sticks.
    7. Garnish with cilantro leaves.
    8. Close the sandwiches.
    9. Place each sandwich in an airtight container.
    10. Add a whole cucumber as a side.

For the adventurers

Notes and tips

Use pre-cooked meatballs to save time.
Vegetables can be prepared in advance and stored in the refrigerator.
For a vegetarian version, replace the meat with vegetable meatballs.
The sauce keeps for up to a week in the refrigerator.
Add jalapeño pepper for extra spice.