Spicy Carrot-Pork Meatball Heroes


In this riff on Vietnamese banh mi, carrots do double duty. Some are grated into the meat mixture, adding a welcome sweetness to the spicy meatballs. The rest are shaved into ribbons and quick pickled with daikon for a crunchy, tangy topping.

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4 serving(s)

Total Time:
0 hours 25 min



For meatballs

  • 1 tbsp.

    fish sauce

  • 1 tbsp.


  • 2

    scallions, finely chopped

  • 1 tbsp.

    grated fresh ginger

  • 1

    clove garlic, grated

  • 1

    medium to large carrot (about 4 ounces), coarsely grated

  • 8 oz.

    ground pork

For salad and assembly

  • 2 tbsp.


  • 1 1/2 tbsp.


  • 1 1/2 tbsp.

     rice vinegar

  • 1 tsp.

    fish sauce

  • 1/2 tsp.

    brown sugar

  • Kosher salt

  • 1

    large carrot 

  • 1/2

    small daikon

  • 4

    rolls or 1 baguette cut into 4 pieces

  • Cilantro and mint, for serving


    1. Step 1Heat broiler. Line rimmed baking sheet with foil.
    2. Step 2In bowl, combine fish sauce, sriracha, scallions, ginger, and garlic. Toss with carrot, then mix with pork until fully incorporated. Form 20 small balls, place on prepared sheet, and broil until cooked through and golden brown on top, 8 to 10 minutes.
    3. Step 3Meanwhile, in small bowl, combine mayonnaise and sriracha; set aside. In medium bowl, whisk together vinegar, fish sauce, sugar, and 1/4 tsp salt. Using vegetable peeler, create long ribbons of carrot and daikon, letting them fall into vinaigrette, then toss all to combine. 
    4. Step 4Warm rolls, then split. Spread with sriracha mayo and fill with meatballs, carrot salad, cilantro, and mint. 

NUTRITIONAL INFORMATION (per serving): About 431 calories, 14.5 g fat (4.5 g saturated), 20 g protein, 1,216 mg sodium, 54 g carbohydrate, 4 g fiber

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