SaveBanh Mi Sandwich
The perfect sandwich. Crispy baguette, lemongrass pork, pickled daikon and carrots, jalapenos, cilantro, and sriracha mayo. Vietnamese street food genius.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $10.00 · $2.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 lb pork shoulder (thinly sliced or ground pork)
- 2 stalks lemongrass (tender inner part, minced)
- 3 cloves garlic (minced)
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- 1 cup daikon radish (julienned)
- 1 cup carrots (julienned)
- 1/2 cup rice vinegar
- 2 tbsp sugar (for pickling)
- 1/2 tsp salt (for pickling)
- 2 whole French baguettes (or 4 small rolls)
- 3 tbsp mayonnaise
- 1 tbsp sriracha
- 1/2 cup fresh cilantro (sprigs)
- 1 whole jalapeno (thinly sliced)
- 1/2 medium cucumber (sliced thin)
Instructions
- 1
Quick pickle: Dissolve 2 tbsp sugar and salt in rice vinegar. Add julienned daikon and carrots. Let pickle at least 30 minutes, preferably 1 hour.
This quick pickle is the backbone of a banh mi. Make extra and keep it in the fridge for a week.
- 2
Marinate the pork: Combine sliced pork with lemongrass, garlic, fish sauce, 1 tbsp sugar, soy sauce, and lime juice. Let marinate 20 minutes.
- 3
Heat oil in a skillet over high heat. Cook the pork in a single layer, letting it caramelize without stirring for 2 minutes. Flip and cook another 2 minutes until charred edges form and pork is cooked through to 145°F.
High heat and no stirring gives you caramelized edges. The sugar in the marinade helps this happen.
- 4
Split baguettes and toast until crispy outside, soft inside. Mix mayo and sriracha. Spread sriracha mayo on both halves.
- 5
Layer the pork on the bottom half. Top with drained pickled vegetables, cucumber slices, jalapeno, and generous handfuls of cilantro sprigs. Close and slice in half.
Restaurant secret: Don't be shy with the cilantro. In Vietnam, they use full sprigs, not chopped. And the ratio of pickled vegetables to meat should be nearly equal.
Pairs With
333 Beer or Saigon Export
Light, cold, and the classic Vietnamese pairing
Strong drip coffee with condensed milk
Sweet, strong, and iced is the ultimate banh mi companion
Gin, lime juice, soda water
Clean and citrusy, refreshes between bites
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •The baguette must be light and airy, not dense sourdough. Vietnamese bakeries make the best ones.
- •Every bite should have all elements: meat, pickle, fresh herb, heat, creaminess.
- •Restaurant secret: Maggi seasoning sauce is the secret ingredient in many Vietnamese marinades.
Substitutions
- pork shoulder → chicken thighs or grilled tofu
- daikon radish → extra carrots if unavailable
- sriracha → sambal oelek
Leftovers
Store components separately. Assemble fresh sandwiches. Pork keeps 3 days refrigerated.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
