Banh mi bite meatballs

120 mins of preparation + 25 cooking time 24 meatbal servings
bahn mi


Bahn Mi Pickles

  • 2 carrots, peeled and cut into ½ cm rounds
  • 8 radishes cut into ½ cm rounds
  • 3 jalapeños  cut into ½ cm rounds
  • 1 tablespoon (15 mL) of kosher salt
  • 1 tablespoon (15 mL) of white sugar
  • 1 ½ cups (350 mL) white vinegar
  • ½ cup (125 mL) of water

Sriracha Mayonnaise

  • ¼ cup (60 mL) of mayonnaise
  • 2 tablespoons (10 mL) of Sriracha


  • Bunch of cilantro, well washed and picked of stems
  • ¼ cup (60 mL) of hoisin sauce
  • 2 tablespoons (60 mL) of black sesame seeds


Banh Mi Pickles

  1. Place each the carrots, radishes and jalapeños in its own, small resealable container.
  2. In a measuring cup, mix the salt, sugar, vinegar and water. Pour evenly over the vegetables, cover and refrigerate for at least two hours. Refrigerate longer for a stronger pickled flavour


  1. Prepare the meatballs as per recipe.
  2. Place cilantro on a serving dish and arrange the meatballs on top the cilantro and top each meatball with a small amount of hoisin.
  3. In a small bowl, combine the mayonnaise and Sriracha and place approximately 1/2 teaspoon on top of the hoisin sauce. Sprinkle with sesame seeds.
  4. Place each a pickled carrot, radish and jalapeño on a long toothpick and skewer each meatball.
  5. Serve as an appetizer.