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banh mi sandwich
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4.85 from 13 votes

Vietnamese-Style Banh Mi

Banh Mi sandwiches are filled with tender pork, the crunch of pickled vegetables, aromatic cilantro, and spicy jalapenos.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Dish
Cuisine: Vietnamese
Keyword: Pork, Sandwich
Servings: 4 sandwiches
Calories: 596kcal
Author: Laura


For the pickled vegetables

  • 1 medium carrot cut into matchsticks
  • 1/2 daikon cut into matchsticks
  • 1/2 tsp salt
  • 1/4 cup white sugar
  • 2/3 cup distilled white vinegar
  • 1/2 cup lukewarm water

For the sandwiches

  • 4 6-inch baguettes Vietnamese rolls, if possible
  • 1 lb slow-roasted pork shoulder
  • 2 tsp fish sauce
  • 1 tsp honey
  • 1/2 cup fresh cilantro roughly chopped
  • 1 small cucumber thinly sliced
  • 2 jalapeno peppers ribs and seeds removed, thinly sliced
  • 3 tbsp mayonnaise
  • 1/2 tsp Maggi seasoning sauce or soy sauce


For the pickled vegetables

  • Cut the carrot and daikon into thin matchsticks. Place the carrot and daikon in a bowl. Pour the salt over the top and massage it into the vegetables to release some water and soften them. Let them sit for about 5 minutes. Rinse the vegetables under cold water to remove the salt.
  • In a bowl, mix the sugar, vinegar and water. Stir until sugar dissolves. Combine the vegetables and the pickling liquid in a sealable container and refrigerate for at least 3 hours to overnight before using.

For the sandwiches

  • Heat the rolls in the oven for 5 minutes until just slightly crunchy. Slice lengthwise, but don't cut all the way through the roll, so one edge is still connected. This will keep the ingredients in and make it easier to eat.
  • Heat a pan over medium-high heat. Add the cooked pork shoulder, fish sauce, and honey. Stir to combine, breaking up the pork shoulder into small pieces. Saute until slightly caramelized.
  • Mix together the mayonnaise and Maggi liquid seasoning or soy sauce. Slather on the inside of the roll.
  • Fill each sandwich with cucumber slices, 1/4th of the meat, the daikon and carrot slaw, cilantro and jalapenos.


  • You can substitute prepared roasted pork or chicken breast instead of making your own pork shoulder.
  • If you can't find Vietnamese rolls, French baguettes will work.
  • If you can’t find daikon, you can use regular radishes.
  • Traditional Vietnamese Banh Mi includes pate slices on the sandwich, but it's not required.
  • The pickled daikon will last for 3-4 days in the refrigerator in the pickling water.


Calories: 596kcal | Carbohydrates: 81g | Protein: 26g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 1476mg | Potassium: 600mg | Fiber: 5g | Sugar: 18g | Vitamin A: 2787IU | Vitamin C: 21mg | Calcium: 132mg | Iron: 5mg