This iconic Vietnamese sandwich perfectly balances crispy, crusty bread with tender marinated meat, fresh herbs, and tangy pickled vegetables, creating an explosion of flavors and textures in every bite. A beloved street food that's surprisingly easy to make at home, Banh Mi is the ultimate fusion of French colonial influence and Vietnamese culinary tradition.
⏱️70 min
📊Medium
👥4 servings
🍽️Main
meatquickfamily
Ingredients
600 gpork shoulder
4 piecesVietnamese baguettes
200 gdaikon radish
200 gcarrots
30 gfresh cilantro
150 gVietnamese pate
100 gmayonnaise
3 tablespoonsfish sauce
4 tablespoonsrice vinegar
2 tablespoonssugar
3 piecesgarlic cloves
2 piecesdried shallots
2 piecesfresh jalapenos
1 teaspoonsalt
0.5 teaspoonblack pepper
Instructions
1PREPARE THE PICKLED VEGETABLES: Julienne the daikon radish and carrots into thin, matchstick-like pieces using a mandoline or sharp knife to ensure they pickle evenly. In a bowl, combine rice vinegar, sugar, salt, and 4 tablespoons of water, stirring until the sugar dissolves completely. Add the julienned vegetables and let them sit for at least 30 minutes at room temperature, stirring occasionally. The vegetables should become slightly translucent and tender while maintaining a pleasant crunch—this pickling process develops the bright, tangy flavor that's essential to authentic Banh Mi.
2MARINATE THE PORK: Mince the garlic cloves and dried shallots finely, creating an aromatic base for the marinade. Cut the pork shoulder into thin slices about 0.5 cm thick, or ask your butcher to do this for you. Combine the minced garlic, shallots, fish sauce, 1 tablespoon of sugar, and black pepper in a bowl, then coat the pork slices thoroughly with this mixture. Cover and refrigerate for at least 20 minutes, though longer marinating (up to 2 hours) will develop deeper flavors and make the meat more tender.
3COOK THE PORK: Heat a large skillet or wok over high heat until very hot and just beginning to smoke, about 2-3 minutes. Working in batches to avoid overcrowding the pan, add the marinated pork slices and cook for 2-3 minutes per side until the meat is caramelized with a golden-brown crust but still tender inside—the internal temperature should reach 63-65°C for medium doneness. Transfer the cooked pork to a plate and keep warm while cooking the remaining batches.
4PREPARE THE BREAD: Preheat your oven to 180°C and place the Vietnamese baguettes directly on the oven rack for 5-7 minutes until the crust becomes golden and crispy while the interior stays soft and slightly warm to the touch. You should hear a satisfying crackle when you squeeze the bread gently. Remove from the oven and slice each baguette in half lengthwise, being careful not to tear the delicate interior crumb structure.
5ASSEMBLE THE SANDWICHES: Spread a thin layer of pate on the bottom half of each warm baguette, followed by a layer of mayonnaise on the top half, using about 25g of each ingredient per sandwich. Layer the warm cooked pork slices evenly over the pate, then top generously with the pickled vegetables, draining excess liquid to prevent the bread from becoming soggy. Distribute fresh cilantro leaves and thin slices of fresh jalapeno over the vegetables for brightness and heat, adjusting the amount of jalapeno to your preferred spice level.
6FINISH AND SERVE: Press the two halves of each baguette together gently but firmly, allowing the ingredients to settle and the flavors to meld for about 1 minute. Using a sharp serrated knife, cut each sandwich in half diagonally at a 45-degree angle, which not only makes for an elegant presentation but also helps distribute the ingredients evenly. Serve immediately while the bread is still warm and crispy and the filling is at its optimal temperature—Banh Mi is best enjoyed within minutes of assembly for the perfect contrast between textures.