Looking for perfect Super Bowl party food? Try this drool-worthy turkey meatball banh mi sandwich recipe! This version of the popular Vietnamese street food is the perfect combination of sweet and tangy with its crunchy baguette loaded with tangy meatballs and quick-pickled carrots and radishes.
Turkey Banh Mi Sandwich Recipe
And trust me … this turkey banh mi sandwich is so ridiculously good! And you can easily prep all the ingredients ahead of time and just assemble them when you are ready to eat. And that means less time in the kitchen and more time relaxing and enjoying the day, right?
How to Make Banh Mi Sandwiches
A few things to keep in mind when making this sandwich recipe:
- MAKE THE HEALTHIER: To make these a bit healthier than the original, I subbed turkey meatballs for the pork and pâté.
- BAKE: If you’d rather bake your meatballs than cook them on the stovetop, you can! Just add your meatballs to a sheet pan lined in foil or parchments paper and bake at 400 degrees until cooked through, about 20-25 minutes.
- EASY PICKLED VEGETABLES: It’s super simple to quickly pickle carrots and radishes by combining the vinegar, honey, fish sauce, and the grated vegetables to a bowl. Then, just let them sit while you prepare the other ingredients and they’ll be ready to use. You can also cover them and store them in the refrigerator for up to 3 weeks.
- RADISHES: I used watermelon radishes (an heirloom variety of the daikon radish) in this recipe. I just love the fresh, bright color they bring to the dish! But if you can’t find any — or would just rather go the more traditional route — use 1/3 medium daikon radish, grated).
- SPICE THEM UP: If you want a bit more heat, you can add some sriracha to your mayonnaise!
- ROASTED CASHEWS: Also, roasted cashews make a great side for your turkey banh mi sandwich.
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Turkey Meatball Banh Mi Sandwich
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
Description
This drool-worthy turkey meatball banh mi sandwich is an easy-to-make version of the popular Vietnamese street food! It’s the perfect combination of sweet and tangy with its crunchy baguette loaded with tangy meatballs and quick-pickled carrots and radishes.
Ingredients
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon honey
- 2 teaspoons fish sauce
- 2 large carrots, grated (I bought mine pre-grated and used about 1 cup)
- 3 to 4 thinly sliced watermelon radishes (or 1/3 medium daikon radish, grated)
- 1 pound ground turkey (or meat of your choice)
- 1 egg
- 1 tablespoon sesame oil (toasted if possible)
- 1/4 cups sweet chili sauce
- 1 tablespoon grated fresh ginger
- vegetable oil
- 1 Persian cucumber, sliced lengthwise
- Cilantro leaves for garnish
- Baguettes sliced into 4 sandwich-length rolls
- 4 tablespoons mayonnaise, or to taste
Instructions
- MAKE THE PICKLED VEGGIES: In a medium bowl, whisk together the rice vinegar, honey and fish sauce. Add carrots and radishes to the bowl and combine. Set aside.
- PREPARE THE MEATBALLS: In another bowl, mix together turkey, egg, 2 tablespoons chili sauce, sesame oil, and grated ginger. Roll tablespoon-size knobs of the mixture into balls. Use damp hands if needed to avoid sticking.
- COOK: Generously coat the bottom of a non-stick skillet with vegetable oil and heat over medium-high heat. Cook the meatballs until browned, about 6-8 minutes per side. You might need to make in batches to avoid overcrowding.
- REDUCE SAUCE: Add the remaining chili sauce and 1/4 cup water to the pan and cook 1-2 minutes longer, until sauce is reduced and meatballs are cooked through.
- ASSEMBLE: Slice rolls and toast. When done, spread with mayonnaise (to taste), sliced cucumbers, meatballs, and pickled carrots and radish (shake off any extra liquid before adding to the sandwich).
- SERVE: Top with cilantro leaves, to taste and serve.
Notes
- If you’d rather bake your meatballs than cook them on the stovetop, you can! Just add your meatballs to a sheet pan lined in foil or parchments paper and bake at 400 degrees until cooked through, about 20-25 minutes.
- If you want a bit more heat, you can add some sriracha to your mayonnaise!
- Roasted cashews make a great side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main, Sandwich
- Method: Stovetop