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Seafood Meatball Bánh mì


Although not strictly traditional, I became fixated on the idea of having bánh mì with seafood meatballs. I started with the recipe from, then I changed the meatballs to seafood (and adjusted some of the seasoning accordingly), added some black sesame, lightened up the sauce, and used aged đồ chua.

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Rate this recipe 4.3/5 (6 Votes)


  • Hot Chili "Mayo":
  • Meatballs
  • 0.22 lb. [100 g.] scallops
  • 0.22 lb. [100 g.] shrimp, shelled, deheaded, and deveined
  • 0.26 lb. [120 g.] salmon, skin removed
  • 0.33 lb. [150 g.] turkey or chicken breast
  • 1 t. [1 Teelöffel] black sesame
  • 1 large or 2 small garlic cloves, minced
  • 2 green onions, finely chopped
  • 1 T. [1 Esslöffel] fish sauce
  • 1 T. [1 Esslöffel] Huy Fong Sriracha
  • 1 T. [1 Esslöffel] sugar
  • 1 T. [1 Esslöffel] flour
  • 1 t. [1 Teelöffel] freshly ground black pepper
  • a couple of dashes salt
  • 2/3 c. [165 g.] fat free Greek yogurt
  • 2 green onions, finely chopped
  • 1 T. [1 Esslöffel] Huy Fong Sriracha
  • Sandwiches:
  • đồ chua (1/2 recipe
  • 4 10-in. [25 cm.] Vietnamese baguettes [or 8 fresh Brötchen]
  • thinly sliced jalapeño or Thai chiles
  • 16 large fresh cilantro sprigs


Servings 4
Preparation time 10mins
Cooking time 30mins


Step 1

1. Preheat oven to 300 F / 150 C
2. Chop the proteins until texture of ground meat. (Alternative, used the meat grinder attachment to a stand mixer)
3. Mix meatball ingredients and form 12 balls.
4. Cook balls in two batches over medium-high heat until brown on the bottom. Flip and brown the other side.
5. Transfer browned meatballs to an oven-safe dish. Bake in the oven 15-20 minutes or until done.
6. While the meatballs are baking, mix together the "mayo."
7. Cut each baguette or crusty roll [Brötchen] horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch[1.3 cm]-thick shell. Spread hot chili "mayo" over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs [or 1/8 if using Brötchen]. Drain đồ chua; place atop meatballs. Press on baguette tops.

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