Banh Mi Skewers

Total Time

Prep: 45 min. + chilling Cook: 10 min./batch


12 servings

Updated: Jun. 27, 2023
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


  • 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


  1. 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.
  2. In another large bowl, combine cilantro, green onions, soy sauce, garlic and cayenne. Add pork; mix lightly but thoroughly. Shape into 36 balls.
  3. In a large skillet, heat oil over medium heat. Cook meatballs in batches until cooked through, turning occasionally.
  4. Drain vegetable mixture. On 12 metal or wooden skewers, alternately thread vegetables and meatballs; start and end each skewer with a baguette slice. 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.