Introduction

Pork Banh Mi Sandwich with Pickled Vegetables is a vibrant, flavorful Vietnamese-inspired sandwich that perfectly balances savory, tangy, sweet, and spicy flavors. The sandwich features tender, marinated pork, crisp pickled vegetables, fresh herbs, and creamy mayonnaise, all nestled inside a light, airy baguette.

Banh Mi is renowned for its combination of textures — crunchy vegetables, juicy pork, and crusty bread — paired with bold flavors from pickled carrots and daikon, cilantro, and chili. This homemade version captures the authentic street-food essence while allowing you to customize the ingredients to your taste.

Why I Love This Recipe

I love this recipe because it combines so many exciting flavors and textures in every bite. The marinated pork is juicy and savory, while the pickled vegetables provide a tangy crunch that balances the richness of mayonnaise and pork. Fresh herbs add brightness, and the baguette provides the perfect structure for holding it all together.

It’s a recipe that feels gourmet but is surprisingly easy to make at home. Each sandwich is fresh, satisfying, and bursting with flavor — a perfect lunch or dinner option.

Why This is a Must-Try Dish

This dish is a must-try because it brings the classic Vietnamese street food experience to your kitchen. The combination of pickled vegetables, aromatic herbs, and flavorful pork makes it unforgettable.

It’s versatile and customizable — you can adjust the spice, sweetness, and freshness to suit your palate. Perfect for casual meals, parties, or a fun cooking experience with family and friends.

Preparation & Cooking Time

• Preparation Time: 25 minutes
• Pickling Time: 20 minutes (can be done ahead)
• Cooking Time: 15–20 minutes
• Total Time: 1 hour

Servings & Nutrition

• Servings: 4 sandwiches
• Calories per Sandwich: ~450–500
• Course: Main Course / Sandwich
• Cuisine: Vietnamese / Fusion

Ingredients

For the Pork:

• 1 lb pork tenderloin or pork shoulder, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp sesame oil
• ½ tsp black pepper

For the Pickled Vegetables:

• 1 cup julienned carrots
• 1 cup julienned daikon radish
• ½ cup rice vinegar
• ¼ cup water
• 2 tbsp sugar
• 1 tsp salt

For the Sandwich Assembly:

• 4 small baguettes or French rolls, halved
• ¼ cup mayonnaise
• ¼ cup fresh cilantro leaves
• 1 small cucumber, thinly sliced
• Fresh chili slices (optional, for heat)

Cooking Directions

Step-by-Step Preparation Method:

1. Prepare the Pickled Vegetables
   • In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat until sugar dissolves.
   • Pour over julienned carrots and daikon in a bowl. Let sit for at least 20 minutes, stirring occasionally.
2. Marinate the Pork
   • In a bowl, combine soy sauce, fish sauce, honey, garlic, ginger, sesame oil, and black pepper.
   • Add pork slices and toss to coat. Marinate for 15–30 minutes.
3. Cook the Pork
   • Heat a skillet or grill pan over medium-high heat.
   • Cook pork slices for 3–4 minutes per side, until cooked through and caramelized. Remove from heat.
4. Prepare the Baguettes
   • Slice baguettes lengthwise, leaving a hinge if desired. Lightly toast if preferred.
   • Spread mayonnaise on both sides of the bread.
5. Assemble the Sandwiches
   • Layer cooked pork slices on the baguette.
   • Top with pickled vegetables, cucumber slices, cilantro leaves, and chili slices if using.
6. Serve Immediately
   • Serve fresh and enjoy warm, crisp, and flavorful sandwiches.

How to Serve

• Serve immediately with extra pickled vegetables or hot sauce on the side.
• Pair with sweet potato fries or a light Asian-inspired slaw.
• Garnish with lime wedges for a bright, zesty kick.

Recipe Tips

• Use thinly sliced pork for even cooking and better flavor absorption.
• Marinate pork for longer (up to 1 hour) for a more intense flavor.
• Pickled vegetables can be made ahead and stored in the fridge for up to 1 week.
• Toast the baguette lightly for extra texture.
• Adjust spice by adding sliced fresh chilies or Sriracha.

Variations

• Chicken Banh Mi: Substitute pork with thinly sliced chicken breast or thigh.
• Tofu Banh Mi: Use marinated and pan-fried tofu for a vegetarian option.
• Spicy Mayo: Mix mayonnaise with Sriracha or chili paste for extra heat.
• Pickled Cabbage: Add thinly sliced red cabbage to the pickled vegetable mix.
• Herbs: Add Thai basil or mint leaves for a fresh twist.

Freezing & Storage

• Pork: Cooked pork slices can be frozen for up to 2 months; thaw in the fridge before using.
• Pickled Vegetables: Store in an airtight container in the fridge for up to 1 week.
• Assembled Sandwiches: Best eaten fresh; do not freeze fully assembled sandwiches as bread becomes soggy.

Special Equipment Needed

• Knife and cutting board
• Skillet or grill pan
• Mixing bowls
• Small saucepan (for pickling)
• Tongs or spatula

FAQ

Q1: Can I make the pickled vegetables ahead of time?
Yes, pickled vegetables can be made 1–2 days in advance for convenience.

Q2: What cut of pork is best?
Pork tenderloin or thinly sliced pork shoulder works best for tenderness and flavor.

Q3: Can I use store-bought pickled vegetables?
Yes, but homemade pickles provide a fresher and more authentic flavor.

Q4: Can I make this vegetarian?
Yes, use marinated and pan-fried tofu or tempeh instead of pork.

Q5: How spicy is this sandwich?
Spice can be adjusted by omitting or adding fresh chilies or Sriracha.

Conclusion

Pork Banh Mi Sandwich with Pickled Vegetables is a vibrant, flavorful, and texturally satisfying sandwich that brings Vietnamese street food into your kitchen. Juicy pork, tangy pickled vegetables, fresh herbs, and creamy mayonnaise combine in every bite to create a harmonious explosion of flavors. Perfect for lunch, dinner, or casual gatherings, this sandwich is easy to make, fun to eat, and guaranteed to impress anyone who tries it.