I recently made a Vietnamese Banh Mi Sandwich with juicy pork shoulder, aromatic garlic, and a hint of fish sauce, balanced perfectly by pickled carrots and daikon. Fresh cilantro and thin cucumber slices add a refreshing crunch that keeps each bite exciting and beautifully layered in flavor.

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I recently discovered the most amazing Vietnamese Banh Mi recipe that had me saying “Yum!” from the very first bite. I was excited to try this dish because it brings so many different flavors and textures together in one bite.

I start by marinating 1 pound of thinly sliced pork shoulder with minced garlic, soy sauce, fish sauce, sugar and a pinch of ground black pepper. The savory pork is then paired with tangy pickled veggies I make with julienned carrots and daikon radish, mixed in rice vinegar, water, salt and a bit of extra sugar for that perfect zing.

Then I load it up on a crusty baguette smeared with a generous amount of mayonnaise, fresh cucumber slices and even a few jalapeño rounds if you like heat. Topped with a handful of cilantro and a spread of pork liver pate, its a twist on the classic Banh Mi Sandwich that is simply irresistible.

Why I Like this Recipe

I really dig this recipe because the pork, after marinating with garlic, soy sauce, and fish sauce, comes out super flavorful and tender. The marinade just makes the whole sandwich feel so rich in taste even if sometimes I burn a little bit of garlic (oops!).

I also love how the pickled veggies add a tangy crunch; it totally complements the savory pork and makes every bite interesting. There’s something magical about that mix of spicy jalapeño, crisp cucumber, and zesty rice vinegar that feels just right.

Another reason I like it is because the crispy baguette and the optional pork liver pate add this authentic twist that makes me feel like I’m trying a real street food treat. It’s like a fun mix of textures all in one bite.

Lastly, making this recipe is kinda fun and feels like a cool project in the kitchen, even if I sometimes mess up the timing. It always turns out yummy and reminds me to experiment and enjoy cooking even when it’s not perfect.

Ingredients

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Pork shoulder: Provides plenty protein and rich flavors for an satisfyin tasty bite.
Carrots: They give natural sweetness, crunch, and vitamins makin it a healthy twist.
Daikon radish:

Ingredient Quantities
- 1 pound thinly sliced pork shoulder (or pork belly if you prefer)
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon ground black pepper
- 1 cup julienned carrots
- 1 cup julienned daikon radish
- 3/4 cup rice vinegar
- 1/4 cup water
- 1/2 teaspoon salt
- 1 tablespoon extra sugar (for pickling veggies)
- 4 small crusty baguettes or rolls
- 4 tablespoons mayonnaise
- 1 small cucumber, thinly sliced
- 1 small jalapeño, thinly sliced (optional for heat)
- A handful of fresh cilantro leaves
- 2-3 tablespoons pork liver pate (optional, but adds an authentic twist)
How to Make this

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1. In a bowl, mix the pork with garlic, soy sauce, fish sauce, sugar, and black pepper. Let it marinate for at least 30 minutes to get good flavor.

2. While the pork is marinating, combine the carrots, daikon, rice vinegar, water, salt, and extra sugar in another bowl. Stir well then let it sit for about 20 minutes so they become pickled.

3. Heat a pan over medium heat and cook the marinated pork until it’s nicely browned. Make sure you stir it often so it doesn’t stick or burn.

4. Preheat your oven and warm the crusty baguettes or rolls for a few minutes until they are crispy on the outside.

5. Slice the cucumber and jalapeño thinly. If you’re not a big fan of heat, you can remove the seeds of the jalapeño.

6. Spread mayonnaise on the inside of each baguette or roll. If you like a more authentic touch, add a thin spread of pork liver pate along with the mayo.

7. Fill the bread with the cooked pork, making sure to add a generous amount so you get all that savory flavor.

8. Top the pork with the pickled vegetables, cucumber, and jalapeño slices.

9. Finally, add a handful of fresh cilantro leaves to finish it off. Enjoy your delicious banh mi while its warm and fresh!

Equipment Needed

1. Two mixing bowls – one for marinating the pork and another for the pickled veggies
2. Measuring spoons and cups to get the soy sauce, fish sauce, vinegar and sugars right
3. A large pan or skillet for browning the pork evenly
4. A spatula or wooden spoon for stirring the pork during cooking
5. An oven along with a baking tray to warm up the baguettes or rolls
6. A knife and a cutting board for slicing the cucumber and jalapeño
7. A small spreader or the back of a spoon for spreading the mayo and pork liver pate on the bread

Enjoy making your banh mi!

FAQ

A: Honestly, thinly sliced pork shoulder works great but if you like a richer taste, pork belly is a solid pick. Do note that they cook a bit differently so adjust your time.

A: Its pretty simple. Mix the julienned veggies with rice vinegar, water, salt, and that extra tablespoon of sugar. Let 'em sit for at least 20-30 minutes to get that refreshingly tangy taste.

A: Marinate the pork with minced garlic, soy sauce, fish sauce, sugar and black pepper. Then don't overcook it. Keeping it on a medium-high heat so it sears then cooks through is key.

A: Start by spreading mayonnaise and pork liver pate (if using) on the crusty baguette. Then layer on the pork, add cucumber slices, jalapeño if you like some heat, and finally pile on the pickled veggies topped with cilantro.

A: Sure, feel free to adjust the pickling time or spice up the sandwich with extra jalapeño if you want it heatier. The recipe is pretty flexible so make it your own!

Vietnamese Banh Mi Sandwich Recipes Substitutions and Variations
- If you can’t swing traditional soy sauce, try coconut aminos for a gluten-free twist that’ll still bring that sweet and salty vibe.
- Don’t got fish sauce? You can mix a little Worcestershire sauce with water to give you that umami kick, even if it’s not quite the same.
- If you’re out of rice vinegar, apple cider vinegar with a pinch of sugar makes a decent substitute for pickling the veggies.
- No fresh garlic on hand? Garlic powder works in a pinch, though you might need to use a bit more to match the flavor.
- For a different kind of heat, swap the jalapeño with a serrano chili; you can adjust the amount to keep things balanced.
Pro Tips

1. Try marinating the pork for longer than 30 minutes if you can; the extra time really lets the garlic, soy sauce and fish sauce soak in deep and give you a more intense flavor
2. When pickling the veggies, make sure they sit long enough so they get that perfect tangy crunch you want. If they feel too soft for your taste, shorten the pickling time slightly
3. Be careful not to overcook the pork; cook it just until its browned so it stays tender and juicy, and stir often so it doesn’t stick
4. Warming the bread in the oven just right is key too; a few extra minutes can make it extra crispy on the outside, which contrasts well with the savory pork and crisp veggies

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Vietnamese Banh Mi Sandwich Recipes

My favorite Vietnamese Banh Mi Sandwich Recipes

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Equipment Needed:

1. Two mixing bowls – one for marinating the pork and another for the pickled veggies
2. Measuring spoons and cups to get the soy sauce, fish sauce, vinegar and sugars right
3. A large pan or skillet for browning the pork evenly
4. A spatula or wooden spoon for stirring the pork during cooking
5. An oven along with a baking tray to warm up the baguettes or rolls
6. A knife and a cutting board for slicing the cucumber and jalapeño
7. A small spreader or the back of a spoon for spreading the mayo and pork liver pate on the bread

Enjoy making your banh mi!

Ingredients:
- 1 pound thinly sliced pork shoulder (or pork belly if you prefer)
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon ground black pepper
- 1 cup julienned carrots
- 1 cup julienned daikon radish
- 3/4 cup rice vinegar
- 1/4 cup water
- 1/2 teaspoon salt
- 1 tablespoon extra sugar (for pickling veggies)
- 4 small crusty baguettes or rolls
- 4 tablespoons mayonnaise
- 1 small cucumber, thinly sliced
- 1 small jalapeño, thinly sliced (optional for heat)
- A handful of fresh cilantro leaves
- 2-3 tablespoons pork liver pate (optional, but adds an authentic twist)
Instructions:

1. In a bowl, mix the pork with garlic, soy sauce, fish sauce, sugar, and black pepper. Let it marinate for at least 30 minutes to get good flavor.

2. While the pork is marinating, combine the carrots, daikon, rice vinegar, water, salt, and extra sugar in another bowl. Stir well then let it sit for about 20 minutes so they become pickled.

3. Heat a pan over medium heat and cook the marinated pork until it’s nicely browned. Make sure you stir it often so it doesn’t stick or burn.

4. Preheat your oven and warm the crusty baguettes or rolls for a few minutes until they are crispy on the outside.

5. Slice the cucumber and jalapeño thinly. If you’re not a big fan of heat, you can remove the seeds of the jalapeño.

6. Spread mayonnaise on the inside of each baguette or roll. If you like a more authentic touch, add a thin spread of pork liver pate along with the mayo.

7. Fill the bread with the cooked pork, making sure to add a generous amount so you get all that savory flavor.

8. Top the pork with the pickled vegetables, cucumber, and jalapeño slices.

9. Finally, add a handful of fresh cilantro leaves to finish it off. Enjoy your delicious banh mi while its warm and fresh!