Bahn Mi Sandwich Recipe

I perfected a Banh Mi Sandwich with a single surprising shortcut that packs explosive flavor while keeping the prep refreshingly simple.

My Banh Mi Recipe is my go to when I want to serve something that slaps without a ton of drama. I load thin slices of pork shoulder inside and pile on cilantro so every bite snaps with freshness.

The combo is loud and weirdly balanced, spicy, tangy and crunchy all at once, and yes its way easier to pull off than most people think. I screw up the assembly sometimes and things spill everywhere but those mistakes taught me the little hacks that actually make it better.

If you like bold flavors this Vietnamese Sandwich will change how you think about sandwiches.

Ingredients

• Crunchy baguette gives carbs and texture, soaks up sauces, not the healthiest alone
• Rich in protein and fat, very flavorful, cooks tender but can be calorie dense
• Adds bright sour crunchy veggies, low calorie, gives fibre and balance to sandwiches
• Creamy Kewpie mayo adds umami richness, higher fat than regular mayo, very addictive
• Tiny splash gives deep salty umami, very potent, a little goes a long way
• Fresh cilantro adds herbal brightness, low calories, some people hate its soap taste
• Chili adds heat and tang, boosts flavor, can be adjusted for mild to fiery

Ingredient Quantities

• 4 Vietnamese baguettes or French rolls about 8 to 10 inches each
• 1 lb pork shoulder thinly sliced (or pork loin or chicken thighs if you prefer)
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey or granulated sugar
• 1 tbsp vegetable oil
• 3 garlic cloves minced
• 1 tsp ground black pepper
• 1 stalk lemongrass finely minced optional but great if you have it
• 1 cup daikon peeled and julienned or grated
• 1 cup carrot peeled and julienned or grated
• 1/2 cup rice vinegar
• 1/2 cup warm water
• 1/4 cup granulated sugar
• 1 tsp salt
• 1/2 cup mayonnaise (Kewpie if you can)
• 2 tbsp pork liver pate optional but classic
• 2 tsp Maggi seasoning or extra soy sauce
• Sriracha or other chili sauce to taste
• 1 small English cucumber thinly sliced
• 1 bunch fresh cilantro leaves
• 2 jalapeños thinly sliced seeds removed optional
• 2 scallions thinly sliced optional
• 2 tbsp vegetable oil for cooking
• Salt and pepper to taste

How to Make this

1. Quick pickles first: in a jar mix 1/2 cup rice vinegar, 1/2 cup warm water, 1/4 cup granulated sugar and 1 tsp salt until sugar dissolves; add 1 cup julienned daikon and 1 cup julienned carrot, press down so veggies are submerged and set in fridge for at least 30 minutes while you do everything else. Tip: rub the veggies with a little salt first and squeeze, they pickle faster.

2. Marinade the meat: thinly slice 1 lb pork shoulder (or pork loin or chicken thighs) and toss with 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp honey or sugar, 1 tbsp vegetable oil, 3 minced garlic cloves, 1 tsp ground black pepper and 1 stalk finely minced lemongrass if you have it; add 2 tsp Maggi seasoning or extra soy for extra umami. Let sit 15 minutes to a few hours in fridge.

3. Prep spreads and extras: stir 1/2 cup mayonnaise (Kewpie if you can) with a little sriracha to taste and 1 tsp Maggi or soy if you like; scoop 2 tbsp pork liver pate into a small bowl and warm it slightly so it spreads easier, or leave cold if you prefer.

4. Prep bread and veg: slice 4 Vietnamese baguettes or French rolls lengthwise, hollow out some of the soft crumb so there is room, thinly slice 1 small English cucumber, pick cilantro leaves off stems, thinly slice 2 jalapeños with seeds removed if using and slice 2 scallions.

5. Toast the rolls: brush the inside of each roll lightly with a drizzle of vegetable oil and toast under a hot broiler or in a skillet until edges are crisp and slightly golden, this stops the bread from getting soggy from the fillings.

6. Cook the meat: heat 2 tbsp vegetable oil in a skillet over medium high heat, cook the marinated pork in batches so it browns and caramelizes, about 2 to 4 minutes per batch for thin slices; season with a pinch of salt and extra black pepper. If you used chicken, cook until no longer pink and juices run clear.

7. Assemble each sandwich: spread mayo on both sides of the roll, smear a thin layer of pork liver pate on the bottom half if using, pile on the hot cooked pork while still juicy, then drain the pickled daikon and carrot well and add a generous handful, top with sliced cucumber, cilantro leaves, jalapeños and scallions.

8. Finish with sauce and seasoning: drizzle extra sriracha or a few drops of Maggi or soy over the fillings to taste, press the sandwich gently closed so everything stays put.

9. Eat right away: these are best fresh so the bread stays crunchy and the pickles are lively. Leftovers store better if you keep pickles and spreads separate from bread and meat, reheat the meat quickly in a hot skillet before serving.

10. Quick hacks: if short on time microwave the pate for 5 seconds to soften, use pre julienned carrots or daikon, and marinate the night before for deeper flavor. You can swap pork for shredded rotisserie chicken and it still tastes great.

Equipment Needed

1. Sharp chef’s knife and paring knife, for slicing pork and trimming veggies
2. Cutting board, roomy enough for meat and veg
3. Mandoline or julienne peeler, or a box grater if you dont have one
4. Mixing bowls, at least two (one for pickles, one for marinade)
5. Measuring cups and spoons
6. Mason jar or lidded container to quick pickle the daikon and carrot
7. Large skillet or cast iron pan for browning the meat
8. Tongs or spatula to flip and grab the meat
9. Baking sheet or broiler pan or toaster oven to toast the rolls, or just use the skillet
10. Small spatula or butter knife for spreading mayo and pate, plus a slotted spoon or fork to drain the pickles

FAQ

Bahn Mi Sandwich Recipe Substitutions and Variations

• Vietnamese baguettes or French rolls: swap for a regular French baguette, a soft hoagie roll, or a crusty ciabatta. If the loaf is bigger just hollow out a little of the crumb so the fillings dont spill, and toast it briefly to get that crackly crust.
• Pork shoulder thinly sliced: use pork loin (cook a bit less time, its leaner), boneless chicken thighs for juicier meat, or firm tofu or tempeh for a vegetarian option. Press tofu first and marinate longer so it soaks up the flavor.
• Fish sauce: substitute with soy sauce plus a squeeze of lime and a tiny pinch of salt to hit the same salty umami, or use mushroom soy sauce or a vegetarian fish sauce alternative. Taste and add a touch of sugar if it feels flat.
• Kewpie mayonnaise: regular mayonnaise works fine, stir in a teaspoon of rice vinegar or a little sugar to mimic Kewpie tang, or make a quick sriracha mayo by mixing mayo with sriracha to taste.

Pro Tips

1) Speed up the pickles by salting and squeezing the veggies first, then pack them tight so they’re all submerged. If they’re too sharp after 30 minutes, rinse them a bit or add a splash more water to mellow them out, otherwise they’ll overpower the sandwich.

2) Dry the meat well before it hits the hot pan and cook in small batches so the pan stays hot and you get good browning. Add any sweet glaze at the very end of cooking so it caramelizes, not burns.

3) Toast and hollow the rolls well and only add hot meat right before serving. Spread the mayo and softened pate thinly so the bread stays crisp longer, and layer pickles between meat and herbs to keep cilantro from wilting.

4) For leftovers keep pickles and spreads separate from bread, reheat meat quickly in a screaming hot skillet to revive crust and juices, then assemble last minute. It’ll eat way better than soggy, reheated sandwiches.