Bánh Mì is a staple in our home! I’ve made the classic Vietnamese white crusty baguette countless times, along with traditional fillings like Vietnamese chicken liver pate, Vietnamese cinnamon sausage and char siu pork. It’s always a big hit in our family. However, this weekend, I decided to experiment with a Vietnamese Meatball Brown Baguette and I am happy to report that it was a great success!
How I made the brown baguette
The foundation of my brown baguette is based on my Vietnamese crusty baguette recipe. However, wholemeal flour absorbs more water than white flour, so I adjusted by adding more liquid to the dough. Another key difference is extending the first proofing time, allowing the dough more time to rise and develop flavour.
For baking, I increased the temperature slightly to 210°C, baking for 20 minutes before flipping the baguette over for another couple of minutes to ensure even crispiness. These small tweaks resulted in a crusty brown baguette that was airy and fluffy inside.
While it may not have the same level of chewiness as the white version (a common trait of wholemeal bread), the nutty and earthy flavour from the minimally processed flour more than made up for it. A lovely, healthier option!
A twist on Vietnamese meatballs
Instead of the classic Bánh Mì fillings, I opted for meatballs in a rich tomato sauce. This is another very popular variation of Bánh Mì in Vietnam and around the world. Who doesn’t love meatballs?
I adapted my Vietnamese meatballs in tomato sauce recipe for this. The main difference? Instead of frying, I steam the meatballs before adding them to the sauce. This keeps the meatballs juicy and tender, allowing them to soak up all the delicious flavours.
After seasoning the pork mince as in my original recipe, I shape the mixture into meatballs and place them in a lightly oiled steamer to prevent sticking.
I steam them for 20 minutes until they’re cooked through. Then, I transfer them into a pan of simmering tomato sauce, letting them cook for another 10 minutes, rolling them over occasionally to ensure they absorb all the sauce’s goodness.
Assembling the Vietnamese MeatBall Brown Baguette
Now that the baguettes and meatballs are ready, it’s time to put everything together and create the perfect Vietnamese Meatball Brown Baguette!
- Slice the baguette lengthwise, making sure not to cut all the way through.
- Spread butter on both sides, add a squirt of mayo for extra richness (highly recommended!).
- Add the fresh elements: sliced cucumber, pickled mooli and carrots (check out my classic Vietnamese baguette recipe for an easy homemade pickle recipe) and sliced red pepper.
- Fill generously with the meatballs and spoon over some of that rich tomato sauce.
- Top it off with more pickles if you like, plus coriander and shredded spring onions for a truly authentic experience.
- For a spicy kick, drizzle some siracha before serving.
This Vietnamese Meatball Brown Baguette was so good that my husband asked for a second one tonight! That’s always the best sign of a winning recipe.
The combination of the nutty wholemeal baguette, juicy meatballs and tangy pickles makes this a must-try. If you’re looking for a delicious twist on a classic Bánh Mì, this is it! Let me know if you give it a go – I’d love to hear how yours turns out.
Vietnamese Meatball Brown Baguette (Bánh Mì Nâu Thịt Viên)
Description
A delicious twist on the classic Bánh Mì, this Vietnamese Meatball Brown Baguette features a crispy wholemeal baguette filled with tender, juicy meatballs simmered in a rich tomato sauce, paired with fresh herbs and crunchy pickles for the perfect balance of flavours and textures.
Ingredients
For the Brown Baguette
For the Vietnamese Meatballs
For the Tomato Sauce
For Assembling
Instructions
-
Make the Brown Baguette
- Place the flour in a mixing bowl. Add sugar and salt to one side and yeast in the middle. Slowly add water while mixing with a spatula. Combine into a rough dough. Cover and rest for 20 minutes.
- Drizzle oil on a clean surface, and knead the dough for 10 minutes until smooth. Lightly grease a bowl, place the dough inside, cover and proof for 1 hour at room temperature (if warm) or 30°C in the oven.
- Once doubled in size, divide into 4 equal portions. Rest covered for 15 minutes. Roll each portion in to a rectangle, then roll up into a baguette shape. Smoothen the seam and taper the ends slightly.
- Place baguettes in a baguette rack, cover and proof for another 40 minutes at the same temperature as the first proofing.
- Use a bread lame or scissors to cut a slit down the middle. Preheat the oven to 210°C (fan-assisted). Place a tray of boiling water at the bottom. Spray the baguettes lightly (from a distance) with water. Bake for 20 minutes, then flip and bake for another 2 minutes for extra crispiness.
-
Prepare the Meatballs
- In a bowl, mix the pork mince with garlic granules, fish sauce, pepper, tapioca flour and egg.
- Use a spoon or cookie scooper to portion the mixture and roll into meatballs and place in a lightly oiled steamer.
- Steam for 20 minutes until cooked through.
-
Make the Tomato Sauce
- Heat oil in a pan over medium heat, sauté the sliced shallots until fragrant.
- Add the chopped tomatoes, tomato paste, fish sauce and a dash of water. Simmer for 10 minutes.
- Add the steamed meatballs, rolling them to coat in the sauce. Simmer for another 10 minutes.
-
Assemble the Bánh Mì
-
Slice the baguette lengthwise, without cutting all the way through.
-
Spread butter or mayo on both sides (optional).
-
Layer with cucumber slices, pickled vegetables, and red pepper.
-
Add the meatballs and spoon some extra tomato sauce over them.
-
Garnish with coriander, spring onions, and a drizzle of sriracha if you like it spicy.
-
