Dinner

Vietnamese Pork Meatballs for Banh Mi Recipe

Name: Vietnamese Pork Meatballs for Banh Mi Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 2/3 cup jicama, apple, or daikon, grated with a box grater; 2 green onions, finely sliced; 500 g (1 lb) pork mince (ground pork) (chicken also okay); 2 garlic cloves, finely minced; 2 tsp fish sauce (or soy sauce); 2 tsp corn starch; 1 tsp white sugar; 1/2 tsp black pepper; 1 tbsp cornflour; 1 1/2 cups low sodium chicken stock; 1/2 cup water; 1 tbsp fish sauce; 2 tsp sugar; 2 garlic cloves, finely minced; 1 tsp ginger, finely minced

ByJack Voss April 20, 2026April 20, 2026

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Introduction

These Vietnamese pork meatballs are tender, flavorful, and perfect for adding to a classic Banh Mi sandwich or serving over rice. Infused with garlic, fish sauce, and a touch of sweetness, they bring authentic taste and a delightful texture to any meal.

The image shows a close-up of soft meatballs in a light, clear broth. The meatballs are pale beige with a smooth texture and are partially submerged in the broth. Bright green cilantro leaves and thin slices of red chili peppers are scattered on top, adding pops of vibrant color. Some thin green slices, likely scallions, are also visible, giving a fresh touch. The dish is set against a white marbled texture surface, enhancing the colors of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup jicama, apple, or daikon (grated)
2 green onions, finely sliced
500 g (1 lb) pork mince (ground pork) (chicken also works)
2 garlic cloves, finely minced
2 tsp fish sauce (or soy sauce)
2 tsp corn starch
1 tsp white sugar
1/2 tsp black pepper
1 tbsp cornflour (for sauce)
1 1/2 cups low sodium chicken stock
1/2 cup water
1 tbsp fish sauce (for sauce)
2 tsp sugar (for sauce)
2 garlic cloves, finely minced (for sauce)
1 tsp ginger, finely minced (for sauce)

Instructions

Step 1: In a bowl, mix the grated jicama (or substitute), green onions, pork mince, minced garlic, fish sauce, corn starch, sugar, and black pepper until just combined.
Step 2: Roll the mixture into meatballs using about 2 tablespoons of mixture per ball.
Step 3: In a skillet, combine the cornflour with a splash of chicken stock, then add the remaining chicken stock, water, fish sauce, sugar, minced garlic, and minced ginger.
Step 4: Bring the sauce to a simmer over medium-high heat, stirring regularly to prevent sticking.
Step 5: Gently add the meatballs into the simmering sauce. Cook for about 7 minutes, turning the meatballs occasionally to cook evenly.
Step 6: If not serving immediately, remove the meatballs from the sauce to prevent overcooking.
Step 7: Serve the meatballs stuffed into Banh Mi sandwiches or garnished with fresh red chili, coriander, and shallots over rice with the sauce.

Tips & Variations

Substitute jicama with apple, nashi pears, or daikon for similar texture and mild flavor.
Use chicken mince instead of pork for a lighter version.
Add freshly chopped chili to the sauce for extra heat.
Garnish with fresh herbs like coriander and shallots for authentic flavor.

Storage

Store cooked meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid reheating meatballs in sauce too long to prevent overcooking and drying out.

How to Serve

The image shows several light beige meatballs floating in a clear broth, garnished with thin slices of bright red chili peppers and small green herbs scattered over and between the meatballs. The meatballs have a soft, slightly uneven texture, and the broth surrounds them gently. Green herbs and chili slices add bright pops of color on the neutral-colored meatballs, making the dish look fresh. The scene is close up, focusing on the surface of the broth and meatballs. The dish is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, you can substitute pork mince with ground chicken or turkey for a leaner option. The texture will remain tender and flavorful.

What can I use if I don’t have jicama?

If jicama is unavailable, try grated apple, nashi pears, or white radish (daikon). These have a similar texture and mild flavor that complements the meatballs well.