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Easy Banh Mi Sandwich

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Sandwich
Cuisine: Asian
Servings: 5 Sandwiches
Author: Colleen Kennedy


  • Banh Mi Meatballs
  • 1 pound ground pork
  • 2 TBS chopped cilantro
  • 2 TBS scallion sliced thin
  • 2 large cloves garlic minced
  • 1 TBS Chili with Garlic Sauce or Siracha
  • 1 TBS fish sauce
  • 2 tsp sugar
  • 1 TBS cornstarch
  • Salt & pepper
  • Sandwich Assembly
  • 2 TBS rice or red wine vinegar
  • 1 TBS sesame oil
  • 1 TBS sugar
  • 1 1/2 cups from a bag of shredded cole slaw mix
  • 1/4 cup chopped cilantro
  • 1 jalapeno sliced thin
  • Salt & pepper
  • 1/3 cup mayonnaise
  • 1 TBS Sriracha
  • Rolls


  • In a bowl, combine all meatball ingredients and mix with your hands until incorporated.
  • Roll mixture into small meatballs (about 18) and set them aside on a tray in your refrigerator for 15 minutes or up till 3 hours, covered tightly.
  • Mix your vinegar, sesame oil and sugar in a small mason jar or bowl.
  • Place the cole slaw mix, cilantro & jalapeno slices in a small bowl, toss it with the dressing you made. Season with a little salt & pepper.
  • Preheat oven to 375 degrees.
  • In a frying pan, heat 2 TBS oil until hot and cook your meatballs until browned. You want them to get a little blackened and crispy...which is all a part of the sandwich experience.
  • Once they are browned (being careful not to burn) place meatballs on a baking sheet in your oven for an additional 5 minutes or until cooked through.
  • When ready to assemble sandwiches, split your rolls, slather on a good amount of the Sriracha Mayo (YUM), place a handful of your salad atop that, top with your meatballs and a little extra Sriracha Mayo if you wish and enjoy!


You can add extra jalapenos if you like things spicy and even try my Spicy Spiralized Pickled Cucumbers as a part of it, or any pickled veggie you enjoy!
You can also add extra salad greens to the sandwich.