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Spicy Pork Meatball Bahn Mi

Featured in the Honolulu Star-Advertiser on March 20, 2019.



Spicy Pork Meatball Bahn Mi

  • 1 tablespoon oil
  • 1/4 cup mayonnaise
  • 2 teaspoons Sriracha
  • 1 baguette cut into 4 equal pieces and lightly toasted
  • 1 fresh jalapeno, seeded and thinly sliced fresh cilantro

Carrot daikon salad:

  • 2 medium carrots, julienned
  • 1 cup julienned daikon (Japanese radish)
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil


  • 1 pound ground pork
  • 2 tablespoons chopped cilantro, basil or parsley
  • 1 scallion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon Sriracha
  • 2 teaspoons sugar salt and pepper, to taste
  • 1 tablespoon corn starch


In a large bowl, add carrots and daikon. Toss in sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.

In a large bowl, add all meatball ingredients, and form into meatballs (about 20). Place meatballs on a parchment lined baking sheet, and transfer to the freezer for 20 minutes. After meatballs have been chilled, heat oil in a cast iron or nonstick skillet over medium high heat. Fry meatballs until browned on all sides and cooked through.

In a small bowl, combine mayonnaise and Sriracha. Open each piece of bread and spread the Sriracha mayonnaise on each side. Fill with pickled carrots and daikon, cooked meatballs, jalapeños, and cilantro. Serves 4.


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