Deconstructed vegan meatball banh mi from Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea (page 137) by Andrea Nguyen

  • toasted sesame oil
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  • white pepper
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  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute any banh mi bread for bolillo rolls; Persian cucumber for English cucumber; mint or basil for cilantro; jalapeno chiles for Fresno chiles; cremini mushrooms for shiitake mushrooms.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any banh mi bread for bolillo rolls; Persian cucumber for English cucumber; mint or basil for cilantro; jalapeno chiles for Fresno chiles; cremini mushrooms for shiitake mushrooms.

  • lholtzman on May 23, 2026

    I think I was expecting a different flavor than what I made. Perhaps it’s because I used button mushrooms instead of shiitake, but I wanted more mushroom oomph. I used msg, but I would use Asian mushroom seasoning instead. I found the sauce too similar to marinara sauce. Not bad, but I wanted a different flavor. I do like the crunch of the water chestnuts in the meatballs.

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