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Bánh mì sandwiches Recipe

Vietnamese · Main course · 45 min total

A classic Vietnamese sandwich featuring a crusty baguette filled with savory grilled pork, pickled vegetables, fresh herbs, and spicy mayo. This recipe recreates the iconic street food at home.

Ingredients

• 1 lb pork shoulder, thinly sliced
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 cup daikon radish, julienned
• 1 cup carrot, julienned
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/2 cup water
• 4 Vietnamese baguettes (or small French baguettes)
• 1/2 cup mayonnaise
• 1 tbsp sriracha (or to taste)
• 1 cucumber, sliced lengthwise
• 1/2 cup fresh cilantro sprigs
• 1 jalapeño, sliced

Instructions

1. Marinate pork: In a bowl, combine fish sauce, soy sauce, honey, garlic, and oil. Add pork slices, toss to coat, and marinate for at least 20 minutes.
2. Pickle vegetables: In a small saucepan, combine rice vinegar, sugar, and water. Bring to a boil, stirring to dissolve sugar. Pour over daikon and carrot in a bowl. Let cool, then refrigerate until ready to use.
3. Cook pork: Heat a grill or grill pan over high heat. Cook pork slices for 2-3 minutes per side until charred and cooked through. Let rest, then slice into bite-sized pieces.
4. Make spicy mayo: Mix mayonnaise with sriracha in a small bowl.
5. Assemble sandwiches: Split baguettes lengthwise, leaving one side attached. Spread spicy mayo on both cut sides. Layer with cucumber slices, pickled daikon and carrot, grilled pork, cilantro, and jalapeño slices. Press gently and serve.

Tips

• For authentic texture, use a baguette with a light, airy crumb and crispy crust.
• Pickled vegetables can be made up to a week ahead and stored in the refrigerator.
• Substitute pork with grilled chicken or tofu for variation.

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