Serves 6
90 min
Vietnamese Grilled Pork Meatball Sandwiches
Recipe GLPR9a0117b3abe9e4
Tender, flavorful grilled pork meatballs served in crusty French bread rolls with a tangy-savory tomato-fish sauce base, quick-pickled carrots, fresh cilantro, and a kick of kimchi and hot sauce. A vibrant Vietnamese street food classic that's light, balanced, and utterly craveable.
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Ingredients
2 tablespoons plus 1 teaspoon vegetable oil, plus more for brushing
2 large garlic cloves, minced
2 Thai chiles or 1 large jalapeño, minced
1 large shallot, thinly sliced
3 tablespoons rice wine or dry white wine
16 ounces One 16-ounce can plain tomato sauce
3 1/2 tablespoons Asian fish sauce
1 1/2 pounds ground pork
1/2 cup minced onion
4 large canned water chestnuts, minced
3 tablespoons cornstarch
2 tablespoons chopped cilantro leaves, plus 12 large sprigs
1 tablespoon Korean-style kimchi, minced
2 teaspoons soy sauce
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon Asian sesame oil
1 large egg beaten with 2 tablespoons water
6 Six 6-inch French bread rolls or pieces of baguette
Quick Pickled Carrots, for serving
Hot sauce, for serving
Directions
Make the sauce: Heat 2 tablespoons of vegetable oil in a medium saucepan over medium-high heat. Add the minced garlic and Thai chiles, stirring constantly for about 1 minute until fragrant. Add the thinly sliced shallot and continue cooking for 2–3 minutes, stirring occasionally, until softened.
Deglaze the pan with rice wine, scraping up any browned bits from the bottom. Let it simmer for 1 minute to reduce slightly. Stir in the tomato sauce and fish sauce, then reduce heat to medium-low and let the sauce simmer gently for about 15 minutes, stirring occasionally. The sauce should deepen in color and flavor. Remove from heat and set aside.
Prepare the meatballs: In a large mixing bowl, combine the ground pork, minced onion, minced water chestnuts, cornstarch, 2 tablespoons chopped cilantro leaves, minced kimchi, soy sauce, ground black pepper, and sesame oil. Mix gently with your hands until just combined—do not overmix or the meatballs will be tough.
Add the egg-water mixture to the pork mixture and fold it in gently until the mixture just comes together. Divide into 18 equal portions and roll each into a compact ball about the size of a golf ball. Place on a lightly oiled plate.
Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Brush with oil. Working in batches if needed, place the meatballs on the grill, spacing them apart. Grill for about 8–10 minutes total, turning every 2–3 minutes with tongs or a spatula to brown all sides evenly, until the internal temperature reaches 160°F.
While the meatballs grill, lightly brush the cut sides of the French bread rolls with oil and place them cut-side down on the grill for 1–2 minutes until lightly toasted and marked. Set aside on a serving platter.
Warm the sauce gently over medium heat if needed. Place 3 grilled meatballs in each toasted bread roll. Spoon the warm tomato-fish sauce over and around the meatballs, allowing some to soak into the bread.
Top each sandwich with a generous handful of Quick Pickled Carrots and 2 cilantro sprigs. Serve immediately with hot sauce on the side for individual drizzling and additional flavor control.
