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Banh Mi Skewers

I love banh mi sandwiches but wanted to make them a little easier to serve for a party. These skewers are a really fun twist! For easier prep on the day of the party, make the meatballs in advance and freeze them. —Elisabeth Larsen, Pleasant Grove, Utah
  • Total Time
    Prep: 45 min. + chilling Cook: 10 min./batch
  • Makes
    12 servings


  • 1 cup white vinegar or rice vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 English cucumber, thinly sliced
  • 2 medium carrots, thinly sliced
  • 4 radishes, thinly sliced
  • 1 cup mayonnaise
  • 1 tablespoon Sriracha chili sauce
  • 2 tablespoons minced fresh cilantro
  • 2 green onions, thinly sliced
  • 1 tablespoon soy sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 pounds ground pork
  • 2 tablespoons canola oil
  • 1 French bread baguette (10-1/2 ounces), cut into 24 slices


  • In a large bowl, combine vinegar, sugar and salt; whisk until sugar is dissolved. Add cucumber, carrots and radishes; let stand until serving. Combine mayonnaise and chili sauce; refrigerate until serving.
  • In another large bowl, combine cilantro, green onions, soy sauce, garlic and cayenne. Add pork; mix lightly but thoroughly. Shape into 36 balls.
  • In a large skillet, heat oil over medium heat. Cook meatballs in batches until cooked through, turning occasionally.
  • Drain vegetable mixture. On 12 metal or wooden skewers, alternately thread vegetables, meatballs and baguette slices. Serve with Sriracha mayonnaise.
Nutrition Facts
1 skewer with about 1 tablespoon sauce: 336 calories, 24g fat (5g saturated fat), 39mg cholesterol, 416mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 13g protein.

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