Bánh Mì

Bánh Mì

Bánh Mì Recipe – Authentic Vietnamese Pork Sandwich

Description: Learn how to make authentic Vietnamese Bánh Mì at home with flavorful marinated pork, tangy pickled veggies, and a crispy baguette. A perfect balance of savory, spicy, and fresh flavors!

Ingredients Table

Category Ingredients Quantity
Pork Shallot, finely chopped 1 medium
Garlic, finely chopped 4 cloves
Granulated sugar 1/4 cup
Fish sauce 1 1/2 Tbsp
Neutral oil (canola or vegetable) 1 Tbsp
Sesame oil 1 Tbsp
Soy sauce 1 Tbsp
Dried lemongrass 1 tsp
Boneless pork shoulder, sliced 1/4″ 1.5 lb
Pickled Vegetables Carrot, grated 1 1/2 medium (8 oz)
Daikon radish, grated 1/2 piece (8 oz)
Granulated sugar (divided) 1/2 cup + 2 tsp
Kosher salt 1 tsp
White vinegar 1 cup
Water 1 cup
Assembly Mayonnaise (preferably Kewpie) 1/4 cup
Vietnamese baguettes 4 small (or 2 French baguettes, split into 4)
Cucumber, cut into spears 1 medium
Jalapeño, sliced 1 small
Fresh cilantro sprigs 12 sprigs
Maggi seasoning or soy sauce As needed

About the Ingredients

  • Pork shoulder: Rich and flavorful, perfect for broiling.
  • Shallot and garlic: Adds aromatic depth to the marinade.
  • Fish sauce & soy sauce: Provide umami and saltiness.
  • Dried lemongrass: Offers a citrusy, herbal fragrance.
  • Daikon and carrots: Essential for the pickled crunch.
  • Kewpie mayo: Richer than regular mayo, authentic taste.
  • Maggi seasoning: A must-have Vietnamese sandwich drizzle.

Cooking Instructions

1. Marinate the Pork

  1. In a large bowl, whisk together shallot, garlic, sugar, fish sauce, oils, soy sauce, lemongrass, and black pepper.
  2. Add pork strips and toss to coat well. Cover and refrigerate for 1 to 12 hours.

2. Make Pickled Vegetables

  1. Place grated carrot and daikon in a fine mesh strainer, sprinkle with 2 tsp sugar and 1 tsp salt. Massage for 2 minutes, then discard excess liquid.
  2. In a small pot, heat vinegar, water, and remaining sugar until dissolved and steaming.
  3. Pour the hot brine over the vegetables. Cover and let sit for at least 1 hour. (Can refrigerate up to 2 weeks.)

3. Cook the Pork

  1. Preheat oven to 375°F (190°C). Place marinated pork on a wire rack over a lined baking tray.
  2. Bake for 14–16 minutes until internal temperature reaches 150°F (65°C).
  3. Broil for 5–7 minutes, flipping once, until charred and crispy on both sides.

4. Assemble the Bánh Mì

  1. Split the baguettes lengthwise, leaving a hinge.
  2. Spread 1 tbsp mayo on the bottom of each bread.
  3. Add pork, pickled veggies, cucumber spears, jalapeño slices, and cilantro.
  4. Drizzle with Maggi or soy sauce and serve immediately!

Nutrition Info (Approx. per serving)

  • Calories: 490 kcal
  • Protein: 26g
  • Fat: 23g
  • Carbohydrates: 42g
  • Sugar: 11g
  • Sodium: 890mg

Cooking Tips

  • If you don’t have Vietnamese baguettes, use small French baguettes with a crispy crust and light crumb.
  • Use pork belly instead of pork shoulder for a richer taste.
  • Add chicken liver pâté for a more traditional touch.
  • Always serve bánh mì fresh for the perfect crunchy-soft contrast.
  • Let the pickled vegetables sit overnight for deeper flavor.