Free recipe Vietnamese

Vietnamese Banh Mi

Name: Vietnamese Banh Mi
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup carrot, cut into matchsticks; 1 cup daikon radish, cut into matchsticks; 1/2 cup rice vinegar; 1/2 cup warm water; 3 tbsp granulated sugar, divided; 1 tsp kosher salt; 1 lb boneless pork shoulder, sliced 1/8 inch thick; 2 tbsp fish sauce; 1 lemongrass stalk, tender inner part, minced; 3 cloves garlic, minced; 1 shallot, minced; 1/2 tsp black pepper; 2 tbsp vegetable oil, divided; 4 vietnamese-style baguettes, about 8 inches each; 1/4 cup mayonnaise; 2 oz chicken liver pate, optional; 1 tsp soy sauce; 1/2 english cucumber, cut into thin spears; 1 jalapeno, thinly sliced; 1 cup fresh cilantro, sprigs

Crackly baguette filled with caramelized lemongrass pork, quick-pickled carrot and daikon, cucumber, jalapeno, cilantro and mayonnaise.

By Priya Hollis, Head of Shop & Product Published February 16, 2026

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Prep: 40 min
Cook: 12 min
Total: 52 min
Servings: 4
Level: Medium

Banh mi is one of the world's great sandwiches, a delicious product of Vietnamese and French culinary history. What makes it so good is contrast: a baguette with a thin, crackly crust and airy center, rich savory meat, crunchy tangy pickles, cool cucumber, fresh cilantro and a bite of chile.

This version uses thinly sliced pork shoulder marinated with lemongrass, fish sauce, garlic and a little sugar, then seared hot so the edges caramelize. The quick pickles take just 30 minutes and keep for weeks.

Look for light, airy Vietnamese-style baguettes if you can. A standard baguette works if you pull out some of the soft interior. A thin layer of pate adds traditional richness, but the sandwich is still wonderful without it.

Caramelized lemongrass pork
Quick crunchy pickles
Crackly light baguette

Directions

Make the pickles: stir the vinegar, warm water, 2 tbsp sugar and the salt in a jar until dissolved. Add the carrot and daikon, press them under the liquid, and let stand at least 30 minutes.
In a bowl, combine the fish sauce, remaining 1 tbsp sugar, lemongrass, garlic, shallot, pepper and 1 tbsp oil. Add the pork and toss to coat. Marinate for at least 30 minutes or up to overnight in the refrigerator.
Heat the oven to 350 degrees F.
Heat the remaining 1 tbsp oil in a large cast iron skillet over high heat. Add the pork in a single layer, working in batches if needed.
Cook until caramelized and cooked through, 2 to 3 minutes per side. Transfer to a plate.
Warm the baguettes in the oven for 3 to 5 minutes, until the crust is crackly.
Split each baguette lengthwise without cutting all the way through, and pull out some of the soft interior if the bread is dense.
Spread mayonnaise on one cut side and pate, if using, on the other. Sprinkle a few drops of soy sauce over the fillings side.
Layer in the pork, cucumber spears, a generous handful of drained pickles, jalapeno slices and cilantro sprigs.
Press the sandwiches closed and serve immediately while the bread is still crisp.

Test-kitchen tips

The pickled carrot and daikon keep for up to 4 weeks in the refrigerator and are great on rice bowls, noodle salads and tacos.
Freeze the pork shoulder for 30 to 45 minutes before slicing so you can cut it into very thin, even slices that cook quickly.
Swap the pork for thinly sliced chicken thighs, grilled lemongrass tofu or fried eggs, or spread sriracha mayo instead of plain mayonnaise for heat.