Bánh mì Recipe
Vietnamese · Main course · 45 min total
A classic Vietnamese sandwich featuring a crispy baguette filled with savory grilled pork, fresh herbs, pickled vegetables, and spicy mayo.
30
min prep
min prep
15
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 lb pork shoulder, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 Vietnamese baguettes (or small French baguettes)
- 1/2 cup mayonnaise
- 1 tablespoon sriracha (or to taste)
- 1 cup pickled daikon and carrot (do chua)
- 1 cucumber, sliced into strips
- 1/2 cup fresh cilantro sprigs
- 2 jalapeños, sliced (optional)
Instructions
- Marinate the pork: In a bowl, combine sliced pork, garlic, soy sauce, fish sauce, honey, black pepper, and oil. Mix well and let marinate for at least 15 minutes.
- Grill or pan-fry the pork: Heat a grill or skillet over high heat. Cook the pork slices for 2-3 minutes per side until charred and cooked through. Set aside.
- Prepare the spicy mayo: Mix mayonnaise with sriracha in a small bowl. Adjust spice level to taste.
- Assemble the sandwiches: Slice each baguette lengthwise, leaving one side attached. Spread spicy mayo on both cut sides.
- Fill the baguettes with grilled pork, pickled daikon and carrot, cucumber strips, cilantro, and jalapeño slices (if using). Press gently and serve immediately.
Tips
- For a more authentic flavor, use a Vietnamese baguette which has a light, airy crumb and crispy crust.
- Pickled daikon and carrot can be made ahead: julienne equal parts daikon and carrot, soak in a mixture of 1 cup water, 1/2 cup vinegar, 1/4 cup sugar, and 1 teaspoon salt for at least 1 hour.
- If you prefer chicken, substitute pork with boneless chicken thighs.
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