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Vietnamese Banh Mi Sandwich Recipe

5 from 1 vote
What sets the Vietnamese Banh Mi Sandwich Recipe apart is its versatility. You can customize the fillings to suit your preferences and dietary needs.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings: 8 Servings
Course: Main Course, Snack
Cuisine: Vietnamese
Calories: 284
Ingredients Equipment Method Notes

Ingredients
  

  • 8 French baguettes (about 10 inches each.
  • 1 pound pork beef, or tofu as alternative options.
  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 2 tablespoons sugar
  • 4 garlic cloves minced
  • 1 teaspoon black pepper
  • 1 cup carrots julienned
  • 1 cup radishes daikon julienned julienned
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup cilantro leaves fresh
  • 1 cup mint leaves fresh
  • 8 tablespoons mayonnaise
  • Optional: Sriracha sauce for added spiciness

Equipment

  • Skillet: Used for cooking the marinated pork.
  • Baking Sheet: Used for warming and slightly crisping the baguettes in the oven.
  • Bowls: Used for marinating the pork and preparing the pickled vegetables.
  • Whisk or Spoon: Used for mixing the marinade ingredients.
  • Knife: Used for slicing the baguettes and julienned the carrots and daikon radishes.
  • Cutting Board: Used for slicing the baguettes and preparing the vegetables.
  • Tongs or Spatula: Used for flipping and transferring the cooked pork.

Method
 

Marinate the pork (or your preferred protein:
  1. a. Combine soy sauce, fish sauce, minced garlic, sugar, and black pepper in a bowl.
  2. b. Mix the marinade well to ensure all ingredients are fully incorporated.
  3. c. Place the thinly sliced pork in the marinade, making sure all pieces are coated.
  4. d. Let the pork marinate for at least 20 minutes, allowing the flavors to infuse.
Prepare the pickled vegetables:
  1. a. Combine julienned carrots and daikon radishes in a bowl.
  2. b. In a separate bowl, mix rice vinegar, sugar, and salt until the sugar and salt dissolve.
  3. c. Pour the vinegar mixture over the vegetables, ensuring they are fully submerged.
  4. d. Toss the vegetables to coat them evenly in the pickling liquid.
  5. e. Let the vegetables marinate for about 15 minutes, stirring occasionally.
Preheat the oven and slice the baguettes:
  1. a. Preheat the oven to 350°F (175°C.
  2. b. Take the French baguettes and slice them horizontally without cutting all the way through.
  3. c. Open the sliced baguettes and spread mayonnaise on one side of each baguette.
  4. d. Close the baguettes back up and place them on a baking sheet.
Cook the marinated pork:
  1. a. Remove the marinated pork from the bowl, allowing any excess marinade to drip off.
  2. b. Heat a skillet over medium heat and add the pork slices to the pan.
  3. c. Cook the pork for about 4-5 minutes on each side, or until it is cooked through and nicely browned.
  4. d. Transfer the cooked pork to a plate and set aside.
Assemble the Banh Mi Sandwiches:
  1. a. Place the prepared baguettes in the preheated oven for approximately 5 minutes to warm and slightly crisp.
  2. b. Take the warm baguettes out of the oven and open them up.
  3. c. Arrange the cooked pork on the mayonnaise side of the baguettes.
  4. d. Add a generous amount of the pickled vegetables on top of the pork.
  5. e. Garnish with fresh cilantro leaves and mint leaves.
  6. f. For those who enjoy spiciness, drizzle optional Sriracha sauce over the fillings.
  7. g. Close the baguettes, pressing them gently to hold the ingredients together.
  8. h. Serve the Vietnamese Banh Mi Sandwiches immediately and enjoy!

Notes

Prepare the pickled vegetables in advance to save time on the day of serving.
Use a mandoline slicer to quickly and uniformly julienne the carrots and daikon radishes.
Preheat the skillet before adding the marinated pork to ensure even cooking.
Warm the baguettes in the oven just before assembling the sandwiches for a crispy texture.
Have all the ingredients and garnishes ready and organized for easy assembly.
Double the recipe if serving a larger group or for leftovers.