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Banh Mi sandwiches Recipe

Vietnamese · Main course · 45 min total

A classic Vietnamese sandwich combining a crusty baguette with savory grilled pork, fresh herbs, pickled vegetables, and spicy mayo for a perfect balance of flavors and textures.

Ingredients

• 1 lb pork shoulder or pork belly, thinly sliced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 cup mayonnaise
• 1 tbsp sriracha or chili garlic sauce
• 1/2 cup rice vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1/2 tsp salt
• 1 carrot, julienned
• 1 daikon radish, julienned
• 4 small baguettes or 2 large baguettes halved
• 1 cucumber, sliced lengthwise
• 1/2 cup fresh cilantro sprigs
• 1 jalapeño, sliced (optional)

Instructions

1. In a bowl, combine fish sauce, soy sauce, honey, garlic, and vegetable oil. Add sliced pork, toss to coat, and marinate for at least 15 minutes.
2. Meanwhile, make pickled daikon and carrot: In a small saucepan, combine rice vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve. Pour over julienned carrot and daikon in a bowl. Let cool, then refrigerate until ready to use.
3. Make spicy mayo: Mix mayonnaise with sriracha in a small bowl. Set aside.
4. Grill or pan-sear the pork over high heat until charred and cooked through, about 3-4 minutes per side. Let rest briefly, then slice into bite-sized pieces if needed.
5. Split baguettes lengthwise and toast lightly in the oven or on a skillet until warm and crispy.
6. Spread spicy mayo on both sides of each baguette. Layer with cucumber slices, pickled daikon and carrot, grilled pork, cilantro, and jalapeño slices if using.
7. Press sandwiches together, slice in half, and serve immediately.

Tips

• For extra flavor, brush the baguettes with a little garlic butter before toasting.
• You can substitute the pork with grilled chicken, tofu, or meatballs.
• Pickled vegetables can be made ahead and stored in the fridge for up to a week.

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