I Eat Therefore I Cook

Effortless Cooking for Busy Lives


Bahn Mi Meatball Sub

Down the street from my dorm in college was a small Vietnamese restaurantt. Up to this point, I had never experienced Vietnamese cuisine, but that changed quickly. As most of you will understand, when you are in college, anything that is cheap (or free) is amazing. And Bahn Mi Sandwiches were only a couple of dollars, so they ended up being my lunch quite a bit. My love for Bahn Mi and all Vietnamese food has grown ever since then. I tried to elevate the classic Bahn Mi with my take on it.

The meatballs are made from ground pork and all sorts of spices and herbs. This gives it the authentic Vietnamese flavor. I know the cinnamon sounds odd, but trust me, it is essential to the dish.

Roll the meatballs into a 1-inch diameter. When you put them in the pan make sure they do not touch.

The meatballs all done.

Make the sriracha lime sauce. This is made with Greek Yogurt to lighten up the sandwich. It also gives it a great tang.

Slice the jalapeno, make thin slices of carrot with a vegetable peeler. You can leave the cilantro whole.

Bahn Mi Meatball Sub

Bahn Mi Meatball Sub

Author: Meagan {I Eat Therefore I Cook}
Prep time: 
Cook time: 
Total time: 
Serves: 6
Juicy Pork Meatballs made with Spices, Basil, Garlic, and Onion Placed in a Fresh Baguette with a sriracha lime sauce and sliced veggies.


  • 2 Ground Pork
  • 2 Teaspoons Ground Pepper
  • 1 Teaspoons Ground Cinnamon
  • 1 Tablespoon Sriracha Sauce
  • 2 Teaspoons Ground Ginger
  • 4 Cloves Garlic, Minced
  • 1/2 White Onion, Finely Chopped
  • 1 Lime, Juiced
  • 1/2 Cup Basil, Roughly Chopped
  • 2 Tablespoons Hoisin Sauce
  • 1/2 Tablespoon Soy Sauce
  • 2 Large Carrots, Trimmed and Peeled
  • 3 Jalapenos
  • 1 Cup Cilantro, leaves removed
  • 1 1/2 fresh baguettes
  • 1/4 Cup Plain Nonfat Greek Yogurt
  • 1/2 Lime, Juiced
  • 2 TSP Sriracha Sauce


  1. Preheat the oven to 400 degrees Fahrenheit. Make the meatballs. Mix the meat with the spices, garlic, onion, lime basil, hoisin and soy sauce until evenly distributed. Roll the meatballs into 1-inch diameter meatballs. Place in multiple glass baking dishes, making sure the meatballs do not touch. Cook until done all the way through, about 20 minutes.
  2. Meanwhile, prep the veggies. Thinly slice the jalapeno. Using a vegetable peeler, make thin ribbons of carrot.
  3. Make the sauce. In a small bowl, mix yogurt with sriracha and lime. Cut the baguette into about 6-inch pieces. Cut those pieces in half horizontally.
  4. Plate the sandwich. Spread about 1 TBSP of sauce on a baguette. Place slices of carrot, jalapeno and some cilantro on inside bottom of baguette. Place 3 meatballs on top. Repeat for each sandwich. Serve and enjoy!

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