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Meatball Bánh Mì with Miso Mayo

Savoury meatballs, crunchy veg and zingy miso. #BigEatIn

Serves 4  Total time 40 mins


• 2 x 250g bake-at-home baguettes

For the meatballs

• 3 tbsp sesame oil 

• 24 beef meatballs 

• 2 tbsp sweet chilli sauce

For the vegetables 

• 2 large carrots, peeled and shredded

• 1/2 Chinese leaf, shredded 

• 1 cucumber, seeds removed and thinly sliced 

• 25g Thai basil, chopped 

• 1 tbsp sweet chilli sauce 

• Zest and juice of 1 lime

For the mayo 

• 4 tbsp mayo 

• 1 tsp white miso paste (not sweet) 

• Zest and juice of 1 lime


1. Preheat oven to 230ºC/210ºC fan/Gas 8. Cook the baguettes in the oven for 10 mins, remove and set aside.

2. Add the sesame oil to a large non-stick pan on a medium heat, add the meatballs and cook for 10 mins, turning frequently, until cooked and

golden. Add 2 tbsp sweet chilli sauce, let it bubble and coat the meatballs. Turn off the heat and set aside.

3. Place all the veg and herbs into a bowl and toss together with 1 tbsp sweet chilli sauce and the lime zest and juice.

4. To make the miso mayo, mix together the mayo, white miso paste, lime zest and juice in a small bowl.

5. Cut the baguettes in half widthways, to make 4 pieces, then in half lengthways. Load the meatballs and veg into each portion. Finish with the

mayo, extra herbs and a drizzle of the sauce from the meatball pan.

Cook’s Tip

Why not swap the meatballs for shredded, cooked chicken breast?

Add all the ingredients you need for Meatball Bánh Mì with Miso Mayo here.

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