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banh mi sandwich
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Vietnamese-Style Banh Mi

Banh Mi sandwiches are filled with tender pork, the crunch of pickled vegetables, aromatic cilantro, and spicy jalapenos.
Prep Time20 mins
Course: Main Dish
Cuisine: Vietnamese
Keyword: Pork, Sandwich
Servings: 4 sandwiches
Author: Laura

Ingredients

For the pickled vegetables

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

For the sandwiches

  • 4 6-inch baguettes Vietnamese rolls, if possible
  • 2-3 lb pork shoulder slow roasted
  • 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 soy sauce

Instructions

For the pickled vegetables

  • 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, combine the sugar, water, and vinegar. Stir until sugar dissolves. Add the vegetables to the bowl and refrigerate for at least 30 minutes to one hour or 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.
  • Mix together the mayonnaise and soy sauce. Spread this dressing on both of the insides of the rolls.
  • Fill each sandwich with a 1/4th of the meat, cucumber and jalapeno, a handful of pickled daikon, and a sprinkling of cilantro.

Notes

  • 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 diakon, you can use regular radishes cut into pieces.
  • Traditional Vietnamese Banh Mi includes pate slices on the sandwich, but it’s not my preference to add it. Give it a try to see how you like it.
  • The pickled daikon will last for 3-4 days in the refrigerator in the pickling water.