Vietnamese Banh Mi Sandwich

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A classic Vietnamese street-food sandwich featuring savory grilled pork, tangy pickled daikon and carrots, crisp cucumber, and fresh herbs layered onto a crusty baguette with a creamy chili-mayo spread. Every bite balances salty, sweet, sour, and spicy notes for an unforgettable handheld meal.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 26 gFat
• 6 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 12 gSugar
• 32 gProtein
• 1480 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the pickled vegetables

• 1 cup shredded daikon radish
• 1 cup shredded carrot
• 1/3 cup distilled white vinegar
• 1/4 cup warm water
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt

For the pork marinade

• 1 lb pork shoulder or pork loin, thinly sliced
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon grated garlic
• 1 tablespoon grated shallot
• 1 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil

For the sandwich assembly

• 4 small Vietnamese baguettes or 1 large baguette cut into 4 sections (about 6 inches each)
• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce
• 4 tablespoons liver pâté (optional)
• 1 cucumber, thinly sliced lengthwise
• 1 cup fresh cilantro leaves
• 1/2 cup fresh Thai basil leaves
• 2 jalapeños, thinly sliced
• 2 tablespoons Maggi seasoning or soy sauce

Directions

1. Make the pickles: In a bowl, stir together vinegar, warm water, sugar, and salt until dissolved. Add the shredded daikon and carrot, press down to submerge, and let sit at room temperature for at least 30 minutes or refrigerate up to 1 week.
2. Marinate the pork: Combine sliced pork with fish sauce, brown sugar, soy sauce, garlic, shallot, black pepper, and oil in a bowl. Toss well and let marinate for 20 minutes while you prep the toppings.
3. Cook the pork: Heat a large skillet or grill pan over medium-high heat. Add the pork in a single layer (work in batches if needed) and sear 2-3 minutes per side until caramelized and cooked through. Transfer to a plate and drizzle with Maggi seasoning.
4. Prepare the baguette: Slice each baguette lengthwise, leaving one side hinged. Lightly toast in a 375°F oven or on a dry skillet for 3-4 minutes until just crisp but still soft inside.
5. Make the spread: Stir together mayonnaise and sriracha in a small bowl until smooth and evenly tinted orange.
6. Assemble the sandwiches: Spread sriracha mayo on both inner sides of each toasted baguette, then add a thin layer of pâté on the bottom half if using. Layer with warm pork, a generous handful of pickled daikon and carrot (drained), cucumber slices, fresh cilantro, Thai basil, and jalapeños. Close gently and serve immediately with extra sriracha on the side.

Cook’s Notes

• For an authentic touch, use a Vietnamese-style baguette made with rice flour and wheat flour blend, which is lighter and airier than French bread.
• Marinate the pork overnight for deeper flavor, or substitute with grilled lemongrass chicken, crispy fried tofu, or sliced pork belly for variations.
• Drain the pickled vegetables well before assembling so they don't make the bread soggy – a quick squeeze keeps the crunch.
• If pâté is unavailable, swap in a thin layer of creamy scrambled egg or extra mayo for richness without overpowering the other fillings.
• Warm the assembled sandwich briefly on a panini press or in a low oven for 2-3 minutes if you prefer melty, softened pâté.

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