Vietnamese Banh Mi
A crispy baguette loaded with lemongrass-marinated pork, pickled daikon and carrot, jalapeño, cilantro, and sriracha mayo.
Details
Ingredients
- 1 lb pork tenderloin or boneless thighs, thinly sliced
- 2 tbsp lemongrass, finely minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 cloves garlic, minced
- 4 French baguette rolls (or 1 baguette cut into 4)
- 1 cup daikon radish, julienned
- 1 cup carrots, julienned
- 1/4 cup rice vinegar
- 2 tbsp sugar (for pickling)
- Cucumber slices, jalapeño, cilantro, and sriracha mayo for assembly
Instructions
- 1
Quick pickle: toss daikon and carrots with rice vinegar and 2 tbsp sugar. Let sit 20 minutes.
- 2
Marinate pork with lemongrass, fish sauce, soy sauce, sugar, and garlic for 15 minutes.
- 3
Cook pork in a hot skillet or grill over high heat, 2-3 minutes per side, until charred and cooked through.
- 4
Split baguette rolls and toast cut-side down until crispy.
- 5
Spread sriracha mayo on both sides. Layer pork, pickled vegetables, cucumber, jalapeño, and fresh cilantro.
- 6
Press gently and serve immediately.
About This Recipe
A symphony of textures and flavors, the Vietnamese Banh Mi is a testament to culinary fusion, born from the vibrant street food scene of Vietnam and its French colonial past. More than just a sandwich, it’s an edible paradox: at once incredibly simple in concept, yet profoundly complex in its interplay of elements. Central to its allure is the contrast: the crisp, airy exterior of a fresh baguette yielding to a tender, savory lemongrass-marinated pork. This rich protein is beautifully counterbalanced by the bright, acidic crunch of quick-pickled daikon and carrots, the fiery kick of jalapeño, the verdant freshness of cilantro, and the creamy, piquant depth of sriracha mayo. The magic lies in the marinade for the pork, where fragrant lemongrass, savory fish sauce, and a touch of sweetness infuse the meat, which is then often seared or grilled to perfection. Achieving the signature balance means paying attention to the freshness of your baguette—it must be light and crispy, not dense. While pork is classic, variations abound, from grilled chicken or beef to vegetarian tofu or classic Vietnamese cold cuts. Serve these delightful sandwiches immediately after assembly to best enjoy the textural dance, perhaps alongside a simple green salad or a cooling glass of iced Vietnamese coffee for a truly authentic experience.
Tips & Tricks
- • To ensure your pork stays tender and develops a beautiful char, cook it quickly over medium-high heat. Avoid overcrowding the pan, as this can steam the meat instead of searing it, leading to a less desirable texture.
- • For a lighter or vegetarian option, substitute the pork tenderloin with thinly sliced chicken breast or firm tofu, pressing the tofu beforehand to remove excess moisture and allow it to absorb the marinade more effectively.
- • The pickled daikon and carrots can be made up to 3 days in advance and stored in an airtight container in the refrigerator, allowing their flavors to deepen. Cooked pork can also be stored separately for 2-3 days and reheated gently.
- • Serve your Banh Mi alongside a light pho broth for a comforting meal, or with a refreshing glass of unsweetened iced tea or Vietnamese coffee to cut through the richness and spice.
Nutrition Facts
Per serving (approximate)