Vietnamese Banh Mi Sandwich
Crispy baguette stuffed with grilled pork, pickled daikon-carrot, cilantro, jalapeño, pâté, and mayo. Saigon's answer to the perfect sandwich.
- Total time:
- 45 min
- Servings:
- 4
- Per serving:
- 580 kcal
- Cost per serving:
- $4.20
- Difficulty:
- medium
Step-by-step
Marinate pork in soy, fish sauce, brown sugar, garlic, lemongrass for 30 minutes.
Mix daikon, carrot with vinegar, sugar, salt. Pickle 20 minutes in a jar.
Heat skillet to high. Sear pork in batches 90 seconds per side until charred.
Split baguettes. Hollow slightly. Toast lightly.
Spread mayo and pâté on bottom. Layer pork, pickled vegetables, cucumber, jalapeño, cilantro.
Press, slice diagonally. Serve immediately.
Cook's tip
The pickled vegetables are the magic. slightly sweet, crunchy, acidic. Don't skip even if running short on time.
Storage
Best assembled fresh. Pickle keeps 2 weeks. Cooked pork 3 days.
Freezer: Freeze cooked pork 2 months.
Nutrition per serving
- Calories
- 580
- Protein
- 30g
- Carbs
- 62g
- Fat
- 22g
- Fiber
- 4g
- Sugar
- 14g
- Sat Fat
- 6g
- Sodium
- 1380mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Vegetarian?
Sub pork with marinated grilled tofu or seitan. Same marinade.
No lemongrass?
Sub with extra lemon zest + a pinch of ginger.
Reviews
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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