You’ll love how easy these Vegan Bánh Mì Meatballs are to make—just 30 minutes for a meal packed with pickled veggies, fresh cilantro, and a creamy sriracha kick.
Living in a smaller city often means cooking more at home, especially when you don’t have access to a nearby Bánh Mì restaurant. But that’s okay—you can easily make your own Vegan Bánh Mì sandwiches that are just as satisfying.
These Vegan Bahn Mi Meatball sandwiches are chock-full of pickled veggies and fresh cilantro sprigs, then topped with a creamy sriracha sauce. Perfection in a bun!
What is Bahn Mi?
Bánh mì is a type of Vietnamese sandwich that typically consists of a light, crispy baguette filled with various savory ingredients. The term “bánh mì” itself is the Vietnamese word for “bread,” but over time, it has become synonymous with the sandwich.
The bánh mì is a fusion of French and Vietnamese culinary traditions, a legacy of Vietnam’s French colonial past. Over time, it has become a beloved street food in Vietnam and has gained popularity worldwide due to its flavorful, balanced combination of ingredients.
Reasons to Love This Vegetarian Bahn Mi
- The sandwich packs so many flavors in one bite—tangy, spicy, and fresh—it’s always a hit at our table.
- With this Vegan Bahn Mi Meatballs recipe, I get to enjoy comfort food that’s actually good for us—no guilt, just deliciousness.
- These Vegan Bahn Mi Meatball sandwiches are so simple that it’s my go-to for a quick, satisfying dinner on busy nights.
Recipe Ingredients
- Vegan Meatballs: Savory, filling, and just the right amount of texture to make each bite satisfying.
- Cilantro: Fresh cilantro brings a burst of herbal freshness that cuts through the richness.
- Sriracha: A little sriracha adds that perfect kick of spice, giving the sandwich a bold flavor that’s just irresistible.
For a full list of ingredients and amounts, see the recipe card below.
How to Make Vegan Bahn Mi Meatballs
Step #1: Combine the carrot, daikon, cucumber, and jalapeño in a large glass container with a lid. Pour in the vinegar, sugar, salt, and 1 cup of hot water. Secure the lid and shake until the sugar has dissolved. Set aside to pickle for a minimum of 15 minutes, or up to 4 hours in the fridge.
Step #2: Place the sliced rolls on a large platter. Tuck four vegan meatballs into each roll, then top with one-quarter of the prepared pickled veggies and four cilantro sprigs.
Step #3: Whisk the vegan mayonnaise and sriracha together in a small bowl. Transfer to a piping bag or squeeze bottle and drizzle onto each sandwich. Alternatively, you may simply smear the sauce onto the inside of the buns. Serve immediately.
Expert Tips
- Use Day-Old Bread: If possible, use day-old bread rolls. Day-old bread works wonders for this sandwich, holding up much better against the moisture from the pickled veggies and sauces, and keeping everything from getting soggy.
- Cool the Pickling Liquid: Let the pickling liquid cool down a bit before adding the veggies. This little step helps keep them nice and crisp while still soaking up all those delicious tangy flavors.
FAQs
What type of bread works best for Bánh Mì?
A light and crusty baguette or roll works best for Bánh Mì. It should be crispy on the outside and soft inside, providing the perfect texture contrast with the fillings.
Can I make this gluten-free?
Absolutely! Replace the crusty bread rolls with gluten-free rolls or baguettes, and ensure that the vegan meatballs and other ingredients are gluten-free.
How spicy is this recipe?
The spice level depends on the amount of jalapeño in the pickled veggies and the sriracha in the sauce. Adjust both to your preference for a milder or spicier flavor.
Can I use a different sauce instead of the vegan sriracha mayo?
Of course! Hoisin sauce, peanut sauce, or even a vegan garlic aioli are great alternatives if sriracha mayo isn’t your thing.
Can I add other vegetables to the pickled mix?
Definitely! Thinly sliced red onions, bell peppers, or even shredded cabbage can be added for variety and extra crunch.
Storage Info
To store Vegan Meatball Banh Mi, keep the components separate. Store the pickled veggies in an airtight container in the fridge for up to 1 week. The vegan meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
To reheat, warm the meatballs in the oven at 350°F (175°C) for 10 minutes. I don’t recommend freezing the sandwiches since the bread can get soggy. Assemble them right before serving to keep everything fresh.
Print Recipe
- 1/2 cup carrot matchsticks
- 1/2 cup daikon radish matchsticks
- 1/2 cup sliced cucumber
- 1/2 cup sliced jalapeno
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 4 crusty bread rolls – sliced
- 16 vegan meatballs – warmed
- 16 sprigs cilantro
- 4 tablespoons vegan mayonnaise
- 1 tablespoon sriracha
-
Combine the carrot, daikon, cucumber, and jalapeño in a large glass container with a lid. Pour in the vinegar, sugar, salt, and 1 cup of hot water. Secure the lid and shake until the sugar has dissolved. Set aside to pickle for a minimum of 15 minutes, or up to 4 hours in the fridge.
-
Place the sliced rolls on a large platter. Tuck four vegan meatballs into each roll, then top with one-quarter of the prepared pickled veggies and four cilantro sprigs.
-
Whisk the vegan mayonnaise and sriracha together in a small bowl. Transfer to a piping bag or squeeze bottle and drizzle onto each sandwich. Alternatively, you may simply smear the sauce onto the inside of the buns. Serve immediately.
To store Vegan Meatball Banh Mi, keep the components separate. Store the pickled veggies in an airtight container in the fridge for up to 1 week. The vegan meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
To reheat, warm the meatballs in the oven at 350°F (175°C) for 10 minutes. I don’t recommend freezing the sandwiches since the bread can get soggy. Assemble them right before serving to keep everything fresh.
Serving: 1serving | Calories: 268kcal | Carbohydrates: 24g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2247mg | Potassium: 327mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3351IU | Vitamin C: 23mg | Calcium: 54mg | Iron: 2mg
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About the Author
Linda
Hi, I’m Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you’ll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before. Bon Appétit! Bon Voyage!
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