Vietnamese Meatball Bánh Mì (Bánh Mì Xíu Mại)

Vietnamese Meatball Bánh Mì (Bánh Mì Xíu Mại) – Full Recipe with Tips & FAQs

Vietnamese Meatball Introduction

.However, one of the most underrated and deeply comforting versions is Bánh Mì Xíu Mại — Vietnamese meatball bánh mì. This style of bánh mì is beloved in many Vietnamese households and local street stalls, yet it remains less popular in Western bánh mì shops compared to its grilled counterparts.

What makes Vietnamese meatballs (Xíu Mại) special is the cooking method and texture. Unlike Italian-style meatballs, which are typically pan-fried or baked, Vietnamese meatballs are steamed first, making them incredibly tender and juicy. After steaming, they are gently simmered in a rich, slightly sweet, garlicky tomato-based sauce that beautifully soaks into the bread when assembled into a bánh mì.

Traditionally, many recipes include jicama or water chestnuts to add crunch to the meatballs. In this version, finely diced kohlrabi is used instead. It provides a similar crisp texture but also adds a subtle natural sweetness that balances the savory pork and umami-rich sauces.

This recipe makes a large batch of 36 meatballs in total which is perfect for meal prep or entertaining. You can easily freeze half for later. If you only want to serve about four people, simply halve the ingredients to make 18 meatballs or four bánh mì.

Why This Recipe Works

• Steaming before simmering keeps the meatballs soft, moist, and light.
• Kohlrabi in the mixture adds crunch and prevents the meatballs from becoming too dense.
• A balanced tomato sauce (sweet, salty, and savory) coats the meatballs perfectly.
• Customizable fillings allow everyone to build their own bánh mì to taste.

Vietnamese Meatball Ingredients Breakdown

Meatballs

The base of this dish is a well-seasoned pork mixture that blends aromatics, umami sauces, and texture from breadcrumbs and vegetables.

• 1.5kg pork mince
• 1 whole head of garlic (about 10 cloves), finely chopped
• 1 red onion, finely diced
• Coriander roots from 1 bunch (optional but recommended)
• 1 small kohlrabi, peeled and finely diced
• 3 tablespoons sesame oil
• 1 cup panko breadcrumbs
• 3 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• Salt and freshly cracked black pepper

If you cannot find kohlrabi, you can substitute with finely diced jicama or water chestnuts.

Tomato Sauce

The sauce is what transforms simple steamed meatballs into a flavorful, bánh mì-worthy filling.

• 400ml bottle of Leggo’s Gourmet Rich Passata
• 1 tablespoon finely minced garlic
• 1 red onion, finely diced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch, flour, or tapioca powder (for thickening)

Bánh Mì Fillings

A great bánh mì is all about balance — creamy, crunchy, fresh, spicy, and tangy elements working together.

• 4–9 bánh mì baguettes (1 per person)
• Butter and pâté (store-bought is fine)
• 1 cucumber, sliced into long batons
• Vietnamese pickles (Đồ Chua — carrot and daikon)
• 2–3 spring onions, cut into long strips
• 1 bunch of fresh coriander
• 1–2 fresh red chillies, finely sliced

Step-by-Step Method

Step 1: Prepare the Meatball Mixture

In a large bowl, combine the pork mince, garlic, onion, kohlrabi, breadcrumbs, sesame oil, oyster sauce, fish sauce, sugar, salt, and pepper. Mix thoroughly until everything is evenly incorporated.

If you want to check seasoning before shaping all the meatballs, take a small spoonful of the mixture, steam it for a few minutes, and taste. Adjust salt, sugar, or fish sauce as needed.

Roll the mixture into 50g meatballs and place them on a tray.

Step 2: Make the Tomato Sauce

Heat some olive oil in a large pan. Add the diced onion and sauté until soft and translucent. Add the garlic and cook for another minute until fragrant.

Pour in the passata, stir well, bring to a gentle boil, then reduce to a simmer while you steam the meatballs.

Step 3: Steam the Meatballs

Bring a wok or large pot of water to a boil. Place the meatballs in a heatproof bowl inside a steamer basket and steam for about 10 minutes, or until fully cooked and opaque.

Carefully transfer the steamed meatballs into the simmering sauce, including any juices from the bowl. Repeat until all meatballs are cooked.

Step 4: Thicken the Sauce

Mix the cornstarch (or tapioca) with a little cold water until smooth. Pour it into the sauce and stir over medium heat until the sauce becomes glossy and thick enough to coat the back of a spoon.

Turn off the heat.

Step 5: Prepare the Fillings

While the meatballs are cooking, arrange all your fillings on a platter: pickles, cucumber, spring onions, coriander, chillies, butter, and pâté. Place the baguettes on the table for family-style serving.

Step 6: Assemble the Bánh Mì

Cut open a baguette lengthwise. Spread butter on the top half and pâté on the bottom.

Add four meatballs, then cucumber, coriander, spring onions, chillies, and a spoonful of pickles. Finish with a drizzle of meatball sauce.

Take a bite and enjoy the perfect balance of flavors!

Make-Ahead Tips (Perfect for Dinner Parties)

If you’re hosting, you can make the meatballs up to Step 8 and store them in the fridge overnight. You can also prep all the fillings ahead of time — just buy fresh baguettes on the day of serving for the best texture.

Other Serving Ideas

If you don’t want to make bánh mì, you can:

• Serve the meatballs in a bowl with crusty bread to dip into the sauce (a common Vietnamese breakfast style).
• Serve them over steamed rice with vegetables or salad for an easy one-bowl meal.

Freezing Instructions

Allow the meatballs to cool completely, then store them with some sauce in airtight containers or freezer bags. To reheat, defrost and warm gently in a pan or microwave until hot.

Toddler-Friendly Version

For little ones, roll smaller 10g meatballs and steam for about 5 minutes. Add them to the sauce at the end. Serve with rice shaped into small balls and steamed vegetables. These mini meatballs freeze well in snack-sized bags with sauce.

Frequently Asked Questions (FAQs)

1. Can I use beef or chicken instead of pork?
   Yes! You can substitute pork with minced chicken or beef, but pork gives the most traditional and juicy texture.
2. Do I have to steam the meatballs?
   Steaming is what makes them authentically Vietnamese and incredibly tender. If you skip this step, the texture will be different.
3. Can I make this gluten-free?
   Yes. Use gluten-free breadcrumbs and gluten-free soy sauce or tamari.
4. What if I can’t find kohlrabi?
   You can use finely diced jicama or water chestnuts instead.
5. How long do leftovers last?
   They keep well in the fridge for 3–4 days in an airtight container.
6. Can I freeze just the meatballs without sauce?
   Yes, but freezing them with some sauce helps keep them moist when reheated.
7. What kind of bread is best for bánh mì?
   Traditional Vietnamese baguettes are best — light, airy inside with a crispy crust.
8. Can I make this spicy?
   Absolutely. Add extra fresh chillies or a spoon of chilli oil to the sauce.