Charred Veal Meatball Banh Mi

Give your sandwich repertoire a spicy update with this Vietnamese classic.

  • Serves 4
  • Prep Time 20 mins
  • Cooking Time 10mins
Charred Veal Meatball Banh Mi


  • Serves 4

Veal meatballs

Quick pickled carrots

To serve banh mi

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  1. To make the veal meatballs, place the veal mince, brown sugar, fish sauce, soy sauce, lemon grass and garlic into a large bowl. Stir thoroughly until combined. Take tablespoons of the vealmince and roll into rounds. Heat a fry pan to medium heat and drizzle in a little olive oil. Add the veal meatballs and cook, turning occasionally for 5-7 minutes or until golden and cooked through. Place veal meatballs onto a plate lined with kitchen paper
  2. For the quick pickled carrots, place the coconut sugar, lime juice and rice vinegar into a large jar and shake. Add the shredded carrot and shake again. Sit for 5-10 minutes prior to serving.
  3. To assemble the veal meatball bahn mi, slice the French stick into 10cm lengths and halve horizontally. Spread a generous layer of whole egg mayonnaise onto each piece of French stick. Top with baby gem lettuce leaves, coriander and mint leaves, cucumber ribbons, pickled carrot, veal meatballs, spring onion and chilli. Serve with fresh lime wedges.


For a salad option, simply serve the veal meatballs, pickled carrots and topping ingredients with vermicelli noodles and extra herbs.

Recipe credit to @mylovelylittlelunchbox