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Bánh Tằm Bì

VIETNAM/USA

Fusion Coconut Spaghetti & Meatballs

SUBMITTED BY

Nat

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Nat comes from a multicultural household and growing up, delicious fusion dishes like this one were the golden standard.

Inspired by the beloved Vietnamese dish Bánh Tằm Bì, this creative fusion recipe blends the bold comfort of American spaghetti and meatballs with the fresh, herbaceous flavors of southern Vietnam. Bánh Tằm Bì traditionally features chewy rice noodles, coconut sauce, fresh vegetables, pork, and sweet fish sauce. In this modern twist, classic spaghetti noodles and juicy pork meatballs create a hearty crossover dish that celebrates both Vietnamese and Italian-American comfort food traditions.

The dish begins with savory pork meatballs seasoned with garlic, green onions, black pepper, and egg before being broiled until lightly charred and flavorful. Instead of traditional rice noodles, al dente spaghetti brings a familiar American texture that pairs surprisingly well with the creamy coconut sauce and tangy marinara. The coconut cream sauce, thickened with cornstarch and balanced with soy milk, creates a rich base that combines beautifully with spoonfuls of marinara for a sweet-savory fusion flavor.

Fresh vegetables like lettuce, cucumbers, and sautéed bean sprouts add crunch and brightness, while pickled carrots and radishes bring acidity that cuts through the richness of the sauce. Sweet fish sauce, lime juice, chopped green onions, and crushed peanuts complete the dish with the signature balance of salty, sweet, sour, and savory flavors found in Vietnamese cuisine.

This fusion-style Bánh Tằm Bì spaghetti and meatballs recipe highlights how global comfort foods can come together in one vibrant bowl. Perfect for adventurous home cooks, it offers a unique combination of Vietnamese street food inspiration and classic American pasta night favorites.

Bánh Tằm Bì

Servings 4
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Ingredients
  

Meatballs

  • 1 lb ground pork
  • 2 cloves garlic minced
  • 1-2 green onions chopped
  • 1 Tbsp cornstarch
  • salt & pepper to taste
  • 1 egg

Noodles

  • ½ pack spaghetti
  • salt
  • 1 tsp olive oil

Sauce

  • ½ can coconut cream
  • ¼ cup soy milk
  • 2 tsp cornstarch mixed with water to form a paste
  • 1 pinch salt
  • a few spoonfuls marinara sauce or to taste

Vegetables/Toppings

  • ½ cup bean sprouts
  • canola oil for sautéing
  • 2 cups lettuce coarsely chopped
  • 4 small cucumbers sliced into inch-long sticks (julienne)
  • 1-2 Tbsp fish sauce
  • lime juice to taste
  • 1 green onion chopped
  • ¼ cup pickled radish & carrot homemade or store-bought
  • crushed peanuts

Instructions
 

  • Combine all the meatball ingredients in a bowl and mix well.
  • Once well blended, shape into roughly identical spheres.
  • Place meatballs on a lightly-greased cookie sheet and broil for at least 5 minutes. Flip meatballs and broil on the other side for the same amount of time. Light charring will be observed on both sides once thoroughly cooked. For more charring, broil longer.
  • While the meatballs are broiling, prepare the noodles. Bring water to a boil; add salt. Add noodles to the pot and gently boil until al dente per package instructions. Drain and rinse with cold water and toss with 1 teaspoon of olive oil.
  • Make sauce by adding half a can of the coconut cream to a sauce pan and begin to heat. In a separate bowl, mix 2 teaspoons of corn starch with water and make a thin paste. As the coconut sauce begins to simmer, add the cornstarch mix and continuously stir (should be no more than 6 minutes). Add a dash of salt. Then add the soy milk, but only a spoonful at a time. You may not need all of it depending on how thick you want the sauce. Turn off the heat and add the marinara now OR serve layered over the coconut mixture; a few spoonfuls or to your heart’s desire.
  • Rinse ½ C bean sprouts in cold water, blot dry and sauté in oil until soft.
  • To serve, add the cucumber, lettuce, and sautéed bean sprouts to plates as the bottom layer. Add the cooked noodles on top of the vegetables. Dollop the coconut/marinara sauce equally atop the noodles. Add at least 1-2 T of the sweet fish sauce on top; stir in squeezed lime juice to taste (1-2 teaspoons, typically.) Top with at least 1 stem of chopped green onions, ¼ C of pickled radishes and carrot and, finally, the meatballs. Then dust the top with peanut crumbs.
Course: Dinner
Region: Asia, North America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.