Classic Banh Mi
This recipe creates a delicious and authentic Vietnamese banh mi sandwich. It features marinated pork, a quick pickled vegetable medley, fresh herbs, and a savory mayonnaise spread, all nestled in a crusty baguette.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 806 kcal
Allergen information: may contain eggs, fish, gluten, mustard, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
pork marinade
- 250 gpork shoulder, thinly sliced
- 1 tbspsoy sauce
- 1 tspfish sauce
- 1 tspsugar
- 1 clovegarlic, minced
- 0.5 tspblack pepper
pickled vegetables
- 1 pcscarrot, julienned
- 0.5 pcsdaikon radish, julienned
- 2 tbsprice vinegar
- 1 tbspsugar
- 2 tbspwater
sandwich
- 2 pcsbaguette, 6-inch (15.2 cm)
sandwich spread
- 2 tbspmayonnaise
- 1 tspsriracha(optional)
sandwich filling
- 0.5 pcscucumber, sliced
- 0.25 cupcilantro, fresh leaves
- 0.5 pcsjalapeño, thinly sliced(optional)
cooking
- 1 tbspvegetable oil
Equipment
skillet · mixing bowls · cutting board · knife
The method
Step by step
- 1
Combine the pork shoulder, soy sauce, fish sauce, sugar, minced garlic, and black pepper in a bowl.
About 2 min
Cook’s note: Marinate the pork for at least 15 minutes, or up to several hours in the refrigerator for deeper flavor.
- 2
In a separate bowl, combine the julienned carrot and daikon radish.
About 1 min
- 3
Whisk together the rice vinegar, sugar, and water for the pickled vegetables until the sugar dissolves.
About 1 min
- 4
Pour the pickling liquid over the carrots and daikon, ensuring they are submerged.
Cook’s note: Let them pickle for at least 15 minutes while you prepare the rest of the sandwich.
- 5
Heat the vegetable oil in a large skillet or wok over medium-high heat.
About 2 min
- 6
Add the marinated pork to the hot skillet and cook, stirring frequently, until it is browned and cooked through, about 5-7 minutes.
About 7 min
Cook’s note: Avoid overcrowding the pan to ensure the pork browns nicely.
- 7
Slice the baguettes lengthwise, but do not cut all the way through, leaving one side intact.
About 1 min
Cook’s note: Lightly toast the baguettes in a dry pan or oven for a crispier texture if desired.
- 8
In a small bowl, mix the mayonnaise with sriracha if using, to create a spicy spread.
About 1 min
Cook’s note: Adjust the amount of sriracha to your preferred spice level.
- 9
Spread the mayonnaise mixture generously on the cut sides of each baguette.
About 1 min
- 10
Drain the pickled carrots and daikon, discarding the liquid.
About 1 min
- 11
Fill each baguette with the cooked pork, pickled carrots and daikon, sliced cucumber, fresh cilantro, and sliced jalapeño (if using).
About 3 min
Cook’s note: Arrange the ingredients evenly for a balanced bite.
- 12
Serve immediately and enjoy your homemade banh mi.
Per serving
Nutrition
- Calories
- 805.5kcal
- Protein
- 33.4g
- Carbs
- 70.8g
- Fat
- 42.4g
- Fibre
- 5.3g
- Sugar
- 15.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Banh mi is best eaten fresh, as the baguette can become soggy.
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