If you love a sandwich that’s crisp, juicy, and full of bright flavor, this banh mi is going to be your new go-to. It’s built with tender marinated pork, quick pickled veggies, fresh herbs, and a creamy mayo spread. The best part?
You can pull it together on a weeknight with simple steps and pantry-friendly ingredients. It’s balanced, crunchy, and just a little bit spicy—exactly what you want in a satisfying handheld. Make one for lunch or assemble a platter for friends and watch it disappear.
What Makes This Special
This version keeps the soul of a classic Vietnamese banh mi while staying easy and approachable.
You get juicy, well-seasoned pork without hours of marinating, thanks to a fast, flavor-packed sauce. The quick pickled carrots and daikon add tang and crunch in just 20 minutes. A lightly toasted baguette gives you that crackle when you bite in, and the combo of mayo, cilantro, and jalapeño brings it all together.
It’s simple, bright, and deeply satisfying.
Shopping List
- Bread: 2 small Vietnamese baguettes or 1 large French baguette (light, airy crust)
- Pork: 1 pound pork shoulder (thinly sliced) or pork tenderloin (sliced into thin strips)
- Marinade: 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 tablespoon lime juice, 2 cloves garlic (minced), 1 teaspoon grated ginger, 1 tablespoon neutral oil, 1/2 teaspoon black pepper
- Pickled Veggies: 1 cup carrots (matchsticks), 1 cup daikon radish (matchsticks; sub regular radish if needed), 1/2 cup rice vinegar, 1/2 cup water, 2 tablespoons sugar, 1 teaspoon salt
- Spread: 1/3 cup mayonnaise, 1–2 teaspoons sriracha (optional), 1 teaspoon lime juice
- Fresh Toppers: 1 small cucumber (thinly sliced), 1 jalapeño (thinly sliced), 1 cup fresh cilantro
- Optional Extras: Maggi seasoning or a dash of soy sauce for finishing, pickled onions, or a squeeze of extra lime
How to Make It
- Prep the quick pickles. In a bowl, whisk rice vinegar, water, sugar, and salt until dissolved. Add carrot and daikon matchsticks. Press them down so they’re submerged and set aside for at least 20 minutes while you make everything else.
- Make the pork marinade. In a mixing bowl, combine soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, neutral oil, and black pepper.
Stir until the sugar dissolves.
- Slice and marinate the pork. Cut pork into thin strips. Toss with the marinade and let sit 15–30 minutes at room temp (or up to 8 hours in the fridge). Thin slices marinate fast, so no need to wait long.
- Mix the spread. Stir mayonnaise with sriracha (if using) and lime juice.
Taste and adjust for heat and tang.
- Cook the pork. Heat a large skillet over medium-high. Add a light drizzle of oil. Cook the pork in a single layer, working in batches so it sears instead of steams.
Cook 2–3 minutes per side until browned and just cooked through. Transfer to a plate and keep warm.
- Warm the bread. Split your baguette lengthwise, leaving a hinge if you like. Lightly toast in the oven (350°F/175°C) for 5–7 minutes, or briefly under a broiler until the crust is crisp but the inside stays soft.
- Drain the pickles. After they’ve softened and brightened, drain the carrot and daikon.
Pat dry with a paper towel so your sandwich doesn’t get soggy.
- Assemble. Spread the sriracha mayo generously on both sides of the warm baguette. Layer cucumber slices, a handful of pickled veggies, then the hot pork. Top with jalapeño slices and lots of fresh cilantro.
If you like, add a small splash of Maggi seasoning or soy sauce and a squeeze of lime.
- Serve right away. Press gently to close, slice, and enjoy while the bread is still crisp and the pork is juicy.
Keeping It Fresh
To stay crisp, assemble right before eating. Store the components separately: pork in an airtight container, pickles in their brine, and herbs/cucumber wrapped in paper towels in the fridge. Toast the bread just before serving for that signature crackle.
Leftover cooked pork keeps well for up to 3 days and reheats quickly in a hot pan. The quick pickles hold their crunch for about a week in the fridge.
Why This is Good for You
- Balanced macros: Protein from pork, carbs from baguette, and healthy fats from the mayo create a satisfying, energy-sustaining meal.
- Veggie boost: Carrots and daikon bring fiber, vitamin A, and a refreshing crunch that helps with portion satisfaction.
- Lower sugar than takeout: You control the sweetness in the marinade and pickles, keeping things balanced without losing flavor.
- Herb power: Cilantro and jalapeño add brightness and zing, helping you use less heavy sauces.
What Not to Do
- Don’t over-marinate tenderloin. It can turn mushy. Keep it under 8 hours, or 15–30 minutes for quick results.
- Don’t crowd the pan. Crowding traps steam and prevents browning.
Cook the pork in batches for a good sear and juicy texture.
- Don’t skip draining the pickles. Excess liquid soaks the bread. Pat them dry before layering.
- Don’t use dense bread. Heavy baguettes dull the experience. Aim for a light, crackly crust and a soft interior.
- Don’t over-sauce. The beauty of banh mi is balance.
Use just enough mayo and finishing sauce to complement the fillings.
Variations You Can Try
- Grilled pork: Fire up the grill for smoky edges. Skewer thin slices to cook fast and evenly.
- Chicken swap: Use thinly sliced chicken thighs with the same marinade. Cook until browned and juicy.
- Tofu banh mi: Press firm tofu, slice into planks, marinate, and pan-sear until golden.
Great for a meatless option.
- Egg banh mi: Add a jammy soft-boiled egg or a quick fried egg for extra richness.
- Extra crunch: Add thinly sliced red onion or pickled shallots for a sharper bite.
- Heat lovers: Swap sriracha for chili crisp or add a smear of sambal to the mayo.
- Lighter bread: Try a small roll or ciabatta if you can’t find a Vietnamese baguette, but toast it lightly for texture.
FAQ
Can I make the pork ahead of time?
Yes. Cook the pork, cool it, and store it in an airtight container for up to 3 days. Reheat in a hot skillet just until warmed and slightly crisp on the edges.
Assemble with fresh bread and toppings right before serving.
Do I need daikon, or can I use only carrots?
Daikon adds classic flavor and crunch, but you can use all carrots if that’s what you have. You can also sub regular radishes for a peppery twist. Keep the brine the same.
What if I don’t eat fish sauce?
Use extra soy sauce plus a splash of rice vinegar and a pinch of sugar to mimic the savory-sweet balance.
It won’t be identical, but it will still taste great and well-rounded.
How spicy is this?
It’s as spicy as you make it. Skip the sriracha and jalapeños for a mild version, or double up for more heat. A small drizzle of chili oil also works.
Can I freeze the pork?
Freeze the raw, marinated pork in a flat freezer bag for up to 2 months.
Thaw overnight in the fridge and cook as directed. Cooked pork can also be frozen, but it’s best fresh for texture.
What bread should I buy?
Look for a light, airy baguette with a thin, crackly crust—often labeled Vietnamese baguette at Asian bakeries. If unavailable, use a French baguette that’s not too dense, or even a soft sub roll toasted lightly.
How long do the quick pickles need?
They’re tasty after 20 minutes, but even better at 1–2 hours.
For the brightest flavor and crunch, use them within a week.
Wrapping Up
This easy banh mi delivers everything you love in a great sandwich: crisp bread, juicy pork, bright pickles, and fresh herbs, all in under an hour. Keep the steps simple, toast your bread, and build with balance. With a few pantry staples and a quick pickle, you’ll have a bold, fresh meal that tastes like you worked much harder than you did.
Make it once, and it’ll be a regular in your rotation.