Banh mi is the ultimate Vietnamese sandwich—a crusty French baguette filled with savory grilled pork, tangy pickled vegetables, fresh herbs, and spicy mayo. It’s a perfect fusion of French and Vietnamese cuisine, born from the colonial era and elevated into an iconic street food.
The combination of textures and flavors is incredible: crispy bread, tender meat, crunchy pickles, fresh cilantro, and a kick of heat. This recipe walks you through making authentic banh mi at home, with grilled pork, homemade pickled vegetables, and all the fixings.
Make the Pickled Vegetables
In a medium bowl, combine the julienned carrots and daikon. In a small saucepan, heat the water, vinegar, sugar, and salt until the sugar dissolves. Pour the warm brine over the vegetables. Let cool, then cover and refrigerate for at least 1 hour, preferably overnight.
Marinate the Pork
In a bowl, combine the fish sauce, soy sauce, brown sugar, garlic, lemongrass, sesame oil, and black pepper. Add the sliced pork and toss to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
Make the Spicy Mayo
In a small bowl, mix the mayonnaise and sriracha until well combined. Set aside.
Cook the Pork
Heat a grill, grill pan, or large skillet over medium-high heat. Cook the pork slices for 2-3 minutes per side, until caramelized and cooked through. Set aside.
Prepare the Baguettes
Slice the baguettes lengthwise, leaving one side attached. If desired, toast the inside of the bread in a skillet or oven until lightly crisp.
Assemble the Banh Mi
Spread a layer of pâté on one side of the baguette and spicy mayo on the other. Layer with the grilled pork, pickled vegetables (drained), cucumber matchsticks, cilantro sprigs, and jalapeño slices. Drizzle with a little soy sauce if desired.
Serve
Close the sandwich, press gently, and serve immediately.
Pro-Tips for Banh Mi Perfection
- Use the Right Bread: A light, crusty Vietnamese or French baguette is essential. Look for one with a thin, crisp crust and airy crumb.
- Pickle Ahead: The pickled vegetables are best after at least a few hours, and even better the next day.
- Don’t Skip the Pâté: It adds a rich, savory depth that’s traditional and delicious.
- Balance the Flavors: The sandwich should have a balance of savory, sweet, sour, spicy, and fresh.
- Grill for Char: Charring the pork adds smoky flavor.
- Fresh Herbs Are Key: Use plenty of fresh cilantro—it’s essential to the flavor profile.
- Customize Your Protein: Try grilled chicken, tofu, or even cold cuts for different versions.
- Make It a Meal: Serve with extra pickled vegetables and a Vietnamese iced coffee.
This Authentic Banh Mi is a Vietnamese sandwich masterpiece—absolutely delicious.
