How to Make the Perfect Vietnamese Banh Mi Pizza
Vietnamese-Italian Fusion · Medium · 45 min · 4 servings
A crispy thin pizza crust is spread with a sriracha hoisin sauce and topped with savory lemongrass pork, pickled daikon carrots, and fresh jalapeño slices. Every bite delivers the iconic contrasting flavors of a classic Vietnamese banh mi sandwich on a satisfyingly crunchy base.
Why this recipe works
This Vietnamese Banh Mi Pizza recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 490 calories with 26g 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 whole store bought thin pizza crust or flatbread
- 300 grams ground pork
- 3 tablespoons hoisin sauce
- 0.5 cup daikon radish and carrot pickled in rice vinegar and sugar
- 1 whole fresh jalapeño thinly sliced
- 0.25 cup fresh cilantro leaves
Step by step instructions
Step 1: Pickle the Vegetables
Combine half a cup each of julienned daikon radish and carrot in a bowl. Pour over a mixture of half a cup of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Stir until the sugar and salt dissolve completely. Let the vegetables sit at room temperature for at least 20 minutes. The quick pickle will soften the vegetables slightly while keeping them bright and pleasantly crunchy.
Step 2: Cook the Lemongrass Pork
Heat a skillet over medium high heat with a drizzle of oil. Add the ground pork and break it into small crumbles as it cooks. After 4 minutes add 2 minced garlic cloves, 1 tablespoon of finely grated lemongrass, 1 tablespoon of fish sauce, and 2 tablespoons of hoisin sauce. Stir fry everything together for 2 more minutes until the pork is caramelized and fragrant. Remove from heat and set aside.
Step 3: Top and Bake the Pizza
Preheat your oven to 220 degrees Celsius or 425 degrees Fahrenheit. Mix the remaining tablespoon of hoisin sauce with 1 tablespoon of sriracha and spread this evenly over the pizza crust. Scatter the cooked lemongrass pork over the sauce. Top with jalapeño slices. Bake for 10 to 12 minutes until the crust is crispy and the edges are golden brown. Do not add the pickled vegetables before baking as the heat will destroy their fresh crunch.
Step 4: Add Fresh Toppings and Serve
As soon as the pizza comes out of the oven drain the pickled daikon and carrot and scatter them generously over the hot pizza. Add the fresh cilantro leaves and a drizzle of sriracha mayo or plain sriracha across the top. Slice into pieces and serve immediately. The contrast of the hot savory pizza base against the cool tangy pickled vegetables is what makes this dish taste unmistakably like a banh mi.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground pork → shredded rotisserie chicken tossed in hoisin and lemongrass for a quicker and equally flavorful topping
- fresh jalapeño → pickled jalapeño slices from a jar for a milder more vinegary heat that complements the other pickled elements
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the pickled vegetables before baking which causes them to wilt become mushy and lose the fresh tangy crunch that defines the banh mi experience
- Using too much hoisin sauce on the base which makes the crust soggy and results in an overwhelmingly sweet flavor that masks the other toppings
Nutrition facts
Per serving: 490 calories, 26g protein, 55g carbs, 17g fat, 3g fiber.
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