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Close-up of a crispy Grilled Pork Banh Mi loaded with pickled carrots, cilantro, and fresh jalapeños on parchment paper.

Authentic Banh Mi Vietnamese Sandwich

Experience the vibrant flavors of Vietnam with this authentic Banh Mi recipe featuring tender marinated pork, quick pickled vegetables, fresh herbs, and a creamy, savory spread, all nestled in a crispy baguette.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: Vietnamese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Vegetables (Do Chua)
  • 1 cup water cold
  • 1/2 cup white vinegar distilled
  • 1/4 cup granulated sugar
  • 1 tsp salt fine
  • 1 cup daikon radish julienned
  • 1 cup carrots julienned
For the Marinated Pork (Thit Heo Nuong)
  • 1 lb pork shoulder (or pork belly) thinly sliced against the grain
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar packed
  • 1 tbsp minced garlic
  • 1 tsp fresh ginger grated
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil for cooking
For the Special Sauce
  • 1/4 cup mayonnaise full-fat
  • 1 tbsp sriracha optional, for heat
  • 1 tsp fish sauce
  • 1/2 tsp granulated sugar
For Assembly
  • 4 baguette rolls fresh, 6-8 inch length (Vietnamese style, light and crispy)
  • 4 tbsp chicken liver pâté store-bought or homemade (optional but traditional)
  • 1 cup fresh cilantro leaves only
  • 1/2 cup cucumber thinly sliced lengthwise
  • 1-2 fresh jalapeño thinly sliced (optional, for heat)
  • 4 fresh lime wedges for serving

Equipment

  • Large mixing bowls
  • Cutting Board
  • Sharp Knife
  • Large skillet or griddle
  • Small saucepan
  • Tongs
  • Basting Brush
  • Air Fryer (optional, for toasting baguettes)

Method
 

Prepare the Pickled Vegetables (Do Chua)
  1. In a small saucepan, combine water, white vinegar, granulated sugar, and salt. Heat over medium heat, stirring until sugar and salt are fully dissolved. Remove from heat and let cool completely to room temperature.
  2. In a medium bowl, combine julienned daikon radish and carrots. Pour the cooled pickling liquid over the vegetables. Ensure they are fully submerged.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to several hours, to allow the flavors to meld and vegetables to soften slightly. Drain well before serving.
Marinate and Cook the Pork
  1. In a large bowl, combine the thinly sliced pork with fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Mix thoroughly to coat all the pork slices.
  2. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the pork to absorb the marinade.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or on a griddle over medium-high heat.
  4. Once the pan is hot, add the marinated pork in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-5 minutes per side, or until the pork is caramelized, cooked through, and slightly crispy at the edges.
  5. Remove the cooked pork from the pan and set aside.
Prepare the Special Sauce
  1. In a small bowl, whisk together mayonnaise, sriracha (if using), fish sauce, and granulated sugar until smooth. Taste and adjust seasoning if needed.
Assemble the Banh Mi
  1. Preheat your oven or air fryer to 350°F (175°C). Lightly toast the baguette rolls for 3-5 minutes until warmed through and crispy on the outside, but still soft inside.
  2. Carefully slice each baguette roll lengthwise, but not all the way through, creating a pocket. Gently press down on the soft interior bread to create more space for fillings.
  3. Spread 1 tablespoon of chicken liver pâté (if using) evenly on one side of the sliced baguette.
  4. Spread a generous amount of the special sauce on the other side of the baguette.
  5. Layer the cooked marinated pork generously inside the baguette.
  6. Add a good portion of the drained pickled daikon and carrots over the pork.
  7. Top with fresh cilantro leaves, thin cucumber slices, and optional jalapeño slices.
  8. Serve immediately with a lime wedge on the side.

Notes

For an extra crispy baguette, you can also grill it briefly after toasting.
The pickled vegetables can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
Feel free to experiment with different proteins like grilled chicken, tofu, or even Vietnamese cold cuts for variety.
Adjust the amount of sriracha in the special sauce to your preferred level of spice.