Vietnamese Pork Meatball Sandwiches

These Vietnamese-inspired sandwiches make a tasty lunch for 4, or a unique appetizer for a crowd. Each component comes together quickly, and they can all be made ahead (just be sure to bring everything to room temperature before assembly). - Rachel P.



500g ground pork
1 bunch green onions
3 cloves garlic, minced
1 tsp. coarse salt (or ½ tsp. fine)

Harissa Mayonnaise:

1 egg yolk, at room temperature
¼ cup Harissa Olive Oil
¼ cup mild premium extra-virgin olive oil
½ tsp. coarse salt (or ¼ tsp. fine)
Small squeeze of lemon juice

Apricot-Sesame Slaw:

1 bunch small carrots, or 4 large, coarsely grated or sliced into matchsticks
1 bunch radishes, coarsely grated or sliced into matchsticks
½ cup Blenheim Apricot Balsamic Vinegar
1 tbsp. Dark Toasted Sesame Oil
2 tsp. fish sauce

Fresh buns or baguette
1 bunch cilantro, chopped


  • For the meatballs:

    1. Preheat the oven to 375 degrees.
    2. Slice off the white and light green portion of the green onions and mince them, reserving the dark green tops for another use.
    3. In a small bowl, combine the ground pork with the minced green onions, minced garlic and salt. Mix gently.
    4. Roll teaspoon-sized portions into balls and place on a greased baking tray.
    5. Bake for 10-15 minutes, until browned and cooked through.

    For the harissa mayonnaise:

    1. In the bottom of a heavy bowl, combine the egg yolk with the lemon juice and salt.
    2. Whisking continuously, add the Harissa olive oil a few drops at a time, allowing the mixture to absorb the previous addition before adding more.
    3. Add the mild olive oil in a thin stream, whisking continuously.
    4. Taste and adjust for seasoning, adding more Harissa or mild olive oil to taste (up to ¼ cup more oil, but no more than this).
    5. If your mayonnaise breaks, crack another egg yolk into a clean bowl and very slowly whisk your broken mayonnaise into the new yolk.

    For the slaw:

    1. In a small saucepan over low heat, reduce the Apricot balsamic by half. Let cool.
    2. Combine the carrots, radishes, sesame oil and fish sauce in a medium bowl and toss to coat. Add the balsamic reduction and toss well again.

    To assemble:

    Toast the bread or buns slightly, then blanket one side with the harissa mayonnaise. Place a few meatballs on top, followed by the slaw. Sprinkle a generous amount of chopped cilantro overtop and serve.

    Makes 4 large or 8 small sandwiches.

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