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Crispy Vietnamese Banh Mi Sandwich Recipe with Easy Pickled Vegetables

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A quick and easy recipe for a crispy Vietnamese Banh Mi sandwich featuring savory pork, tangy pickled vegetables, and fresh herbs, perfect for a flavorful lunch or casual gathering.

Ingredients

Scale
  • 1 light, airy French-style baguette with a crisp crust
  • ½ lb (225 g) thinly sliced pork shoulder or pork belly
  • 1 cup (130 g) julienned daikon radish
  • 1 cup (120 g) julienned carrots
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • ½ cup (100 g) sugar
  • 1 tbsp (15 g) salt
  • Mayonnaise (good-quality like Kewpie recommended)
  • Fresh cilantro, washed and roughly chopped
  • Fresh jalapeño or Thai chili, thinly sliced (optional)
  • 1 tbsp (15 ml) soy sauce or fish sauce
  • 1 minced garlic clove
  • 1 tbsp (15 ml) neutral oil (vegetable or canola oil)

Instructions

  1. Prepare the pickled vegetables: In a medium bowl, whisk together white vinegar, water, sugar, and salt until dissolved. Add julienned daikon and carrots, stir to coat, and let soak for at least 30 minutes, preferably in the fridge. Optionally, warm the vinegar mixture to dissolve sugar and salt faster.
  2. Marinate the pork: In a bowl, combine thinly sliced pork shoulder, minced garlic, soy sauce or fish sauce, and a pinch of black pepper. Toss to coat evenly and let sit for 10 minutes (up to 1 hour for deeper flavor).
  3. Cook the pork: Heat oil in a skillet over medium-high heat. Add pork in a single layer and cook until browned and cooked through, about 3-4 minutes per side. Remove and set aside. Avoid overcrowding the pan.
  4. Crisp the baguette: Slice the baguette lengthwise but not all the way through. Option 1: Brush inside lightly with oil and toast in a preheated oven at 375°F (190°C) for 5-7 minutes until crisp. Option 2: Toast the cut side in a skillet over medium heat until golden and crunchy, pressing gently with a spatula.
  5. Assemble the Banh Mi: Spread mayonnaise generously on both sides of the baguette. Layer cooked pork, drained pickled vegetables, fresh cilantro, and sliced jalapeños. Close the sandwich and press lightly. Serve immediately.

Notes

For a vegetarian option, replace pork with marinated tofu or grilled mushrooms. For gluten-free, use a rice baguette or gluten-free bread. Warm the pickling liquid to speed up sugar and salt dissolution. Avoid overcrowding the pan when cooking pork to maintain crispiness. Toast the baguette carefully to avoid drying out.

Nutrition

Keywords: Banh Mi, Vietnamese sandwich, pickled vegetables, pork sandwich, quick lunch, crispy bread, Asian cuisine

Find it online: https://tomyumy.com/crispy-vietnamese-banh-mi-sandwich-recipe-with-easy-pickled-vegetables/