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Banh Mi Style Pork Meatball Subs with Quickles, Sriracha and Japanese Mayo

These subs are such a fun dinner when you want something a bit different without making life harder for yourself. You’ve got juicy pork meatballs, crunchy quick pickled veg, creamy mayo, a bit of sriracha, and a crusty roll to pile it all into.

Big flavour, not a heap of work, which is always the sweet spot on a busy night.

These meatball subs are quick, tasty, and full of texture from the warm meatballs, tangy pickled veg and creamy mayo.

Roll the meatballs roughly the same size so they cook evenly. Let them rest for a minute before loading the rolls.

Serve them fresh while the meatballs are warm and the bread is still nice and crusty.

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Pork meatball subs topped with quick pickled vegetables, Japanese mayo, sriracha and coriander leaves
Steph de Sousa

Banh Mi Style Pork Meatball Subs with Quickles, Sriracha and Japanese Mayo

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These pork meatball subs are packed with juicy air fryer meatballs, tangy quick pickled veg, creamy Japanese-style mayo, and a drizzle of sriracha. They’re quick to make, full of flavour, and a really fun way to shake up dinner.
Print Recipe
prep time Prep Time 10 minutes
setting time Setting Time
 15 minutes
total time Total Time 25 minutes
Servings: 4
Course: Dinner Recipes
Cuisine: Vietnamese
Calories: 413
dish icon Ingredientscook book Methodhealt Nutrition

Ingredients
 

  • 500 g pork mince
  • 1 tsp crushed garlic
  • 1 tsp crushed ginger
  • 1 spring onion
  • 2 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 1/2 cup panko breadcrumbs
  • pepper
  • sunflower oil
  • 1 carrot
  • 1/2 cucumber
  • 3/4 cup white vinegar
  • 3/4 cup water
  • 1 tbsp white sugar
  • 1/2 cup real mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp chicken flavour stock powder
  • 1/2 lemon
  • sriracha sauce
  • coriander leaves
  • 1 French baguette stick

Method
 

  1. Place pork mince into a bowl and add garlic, ginger, spring onions, breadcrumbs, fish sauce and oyster sauce, season with salt and pepper and mix together.
  2. In a large bowl, mix all meatball ingredients until just combined.
  3. Rolled into even sized balls, approximately 3 cms in diameter.
  4. Add the meatballs into the air fryer and cook for 180C for 15 minutes, turning them half-way through.
  5. Place water, vinegar, sugar and salt into a bowl and heat the microwave for 1 minute 30 seconds.
  6. Stir the mixture making sure the sugar has completely dissolved and add prepared cucumber and carrot into the bowl, covering in the brine.
  7. Mix together the mayonnaise, Dijon mustard, chicken stock powder and lemon juice in a bowl and mix well.
  8. Whilst the meatballs are resting, slice a French baguette stick horizontally with a bread knife into 4 pieces.
  9. Place the Japanese mayo along the bread and add three to 4 meatballs into each baguette, followed by a layer of pickled veg.
  10. Drizzle over Japanese mayo and sriracha and top with fresh coriander leaves.

Nutrition

Calories: 413kcalCarbohydrates: 16gProtein: 24gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 1448mgPotassium: 568mgFiber: 2gSugar: 7gVitamin A: 2619IUVitamin C: 11mgCalcium: 64mgIron: 2mg

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Frequently Asked Questions About Banh Mi Style Pork Meatball Subs with Quickles, Sriracha and Japanese Mayo

Can I make the pickled veg ahead?

Yes. The recipe has you make the brine and soak the veg while everything else comes together.

The recipe uses three to four meatballs in each baguette.

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