Banh Mi sandwich Recipe
Vietnamese · Main course · 45 min total
A classic Vietnamese sandwich that combines a crusty baguette with savory grilled pork, pickled vegetables, fresh herbs, and spicy mayo for a perfect balance of flavors and textures.
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
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1 large carrot, julienned
- 1 daikon radish, julienned
- 1/2 cup rice vinegar
- 1/2 cup water
- 2 tbsp sugar
- 1 tsp salt
- 4 small baguettes (about 8 inches each)
- 1/2 cup mayonnaise
- 1 tbsp sriracha (or to taste)
- 1 cucumber, sliced lengthwise
- 1 bunch cilantro
- 1 jalapeño, sliced
Instructions
- Marinate the pork: In a bowl, combine soy sauce, fish sauce, honey, garlic, and black pepper. Add the sliced pork, toss to coat, and marinate for at least 20 minutes.
- Make pickled vegetables: In a bowl, whisk together rice vinegar, water, sugar, and salt until dissolved. Add julienned carrot and daikon. Let sit for at least 20 minutes.
- Cook the pork: Heat a grill or grill pan over medium-high heat. Cook the pork slices for 2-3 minutes per side until charred and cooked through. Set aside.
- Prepare the baguettes: Slice each baguette lengthwise, leaving one side attached. Toast lightly in the oven or on the grill until warm and crispy.
- Make spicy mayo: Mix mayonnaise with sriracha in a small bowl.
- Assemble sandwiches: Spread spicy mayo on both sides of each baguette. Layer with grilled pork, pickled vegetables (drained), cucumber slices, cilantro sprigs, and jalapeño slices.
- Serve immediately.
Tips
- For a more authentic flavor, use a Vietnamese baguette which is light and airy with a thin, crispy crust.
- The pickled vegetables can be made ahead and stored in the refrigerator for up to a week.
- Substitute pork with grilled chicken, tofu, or beef for variations.
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