How to Make the Perfect Banh Mi Sandwich
Vietnamese · Medium · 55 min · 4 servings
A crispy French-style baguette loaded with savory lemongrass pork, pickled daikon and carrots, fresh cilantro, and a slick of creamy mayonnaise. This Vietnamese street food classic delivers an incredible balance of textures and bold flavors in every bite.
Why this recipe works
This Banh Mi Sandwich recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 lb pork shoulder thinly sliced
- 2 tbsp lemongrass paste
- 1 cup daikon radish julienned
- 1 cup carrots julienned
- 4 whole Vietnamese baguettes or small French rolls
- 0.5 cup fresh cilantro sprigs
Step by step instructions
Step 1: Pickle the Vegetables
Combine julienned daikon and carrots in a bowl with 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Toss well and let sit for at least 30 minutes at room temperature until the vegetables soften slightly and absorb the brine. The pickles can be made up to 3 days in advance.
Step 2: Marinate and Cook the Pork
Mix lemongrass paste with 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. Coat the pork slices thoroughly and marinate for at least 15 minutes. Cook in a hot skillet over high heat for 2 to 3 minutes per side until caramelized and cooked through.
Step 3: Prepare the Bread
Slice the baguettes lengthwise without cutting all the way through. Lightly toast them in a 375 degree oven or on a dry skillet for 3 to 5 minutes until the crust is crispy and the interior is warm. The contrast between a shattering crust and soft interior is essential to an authentic banh mi.
Step 4: Build the Sandwich
Spread a generous layer of mayonnaise and a thin smear of pate or hoisin sauce on both cut sides of the baguette. Layer in the cooked pork, pickled vegetables, fresh cilantro, sliced cucumber, and jalapeno rounds. Serve immediately to preserve the bread texture.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pork shoulder → grilled tofu slices for a vegetarian version
- Vietnamese baguette → ciabatta roll for a similar light and crispy texture
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using a thick soft sandwich bread instead of a light airy baguette which ruins the signature texture
- Not pickling the vegetables long enough so they remain too raw and sharp in flavor
Nutrition facts
Per serving: 480 calories, 28g protein, 52g carbs, 18g fat, 4g fiber.
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