Homemade Banh Mi with Grilled Pork
Easy homemade Banh Mi recipe with grilled pork, pickled vegetables, and fresh herbs. Vietnamese sandwich ready in 37 minutes.
Ingredients
- 1 Vietnamese or French baguette, 12 inches long
- 1 tablespoon unsalted butter, softened
- 3 tablespoons chicken liver pâté or quality pork pâté
- 3 tablespoons mayonnaise
- 6 ounces pork shoulder or chicken breast, thinly sliced
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1 cup pickled daikon and carrot strips (prepared ahead)
- ½ cucumber, thinly sliced lengthwise into ribbons
- ¼ cup fresh cilantro leaves, loosely packed
- 3 fresh jalapeño slices, seeds removed for less heat
- 2 teaspoons sriracha or Vietnamese chili sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons neutral oil for cooking protein
Instructions
- 1
Prepare the quick-pickled vegetables at least 1 to 2 hours ahead by combining 1 cup julienned daikon radish and carrot with ½ cup rice vinegar, 3 tablespoons sugar, and 1 teaspoon salt in a glass container, then let sit at room temperature, stirring occasionally, until crisp-tender and tangy.
- 2
Marinate the thinly sliced pork in a small bowl with the fish sauce, ½ teaspoon sugar, and a pinch of pepper for 15 minutes while preparing other components.
- 3
Slice the baguette lengthwise using a serrated knife, creating two equal halves with an open face.
- 4
Toast the baguette halves cut-side down in a skillet over medium-high heat for 2 to 3 minutes, until the interior is lightly golden and the crust crackles slightly.
- 5
Spread the softened butter evenly across the inner surface of both baguette halves using a small spatula.
- 6
Apply the pâté to the bottom half of the baguette, spreading it in a thin, even layer about ⅛-inch thick to create a moisture barrier.
- 7
Spread the mayonnaise across the top half of the baguette in an equally thin layer, creating the second protective barrier against sogginess.
- 8
Heat the neutral oil in a skillet over medium-high heat until shimmering, then add the marinated pork strips in a single layer and cook for 3 to 4 minutes, stirring occasionally, until cooked through and lightly charred at the edges.
- 9
Layer the warm cooked pork strips neatly across the pâté-covered bottom half of the baguette, slightly overlapping each piece.
- 10
Arrange the cucumber ribbon slices in a single overlapping layer on top of the pork.
- 11
Distribute the drained pickled daikon and carrot strips evenly over the cucumber layer, reserving any excess brine.
- 12
Scatter the fresh cilantro leaves across the vegetables, distributing them generously for herbaceous freshness.
- 13
Arrange the jalapeño slices in a thin line along the length of the sandwich, positioning them so each bite contains a touch of heat.
- 14
Drizzle the sriracha sauce in a thin zigzag pattern across the jalapeños, using 1 teaspoon per sandwich.
- 15
Press the top baguette half firmly onto the filled bottom half, then carefully slice the sandwich diagonally into two halves using a serrated knife with a gentle sawing motion.
- 16
Serve immediately while the pork is still warm and the baguette exterior remains crispy.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Pork shoulder | Grilled tofu or tempeh | For vegetarian or lower-saturated-fat option while maintaining protein content and savory umami depth |
| Pâté (chicken liver or pork) | Hummus or white bean spread | Reduces cholesterol and saturated fat while maintaining creamy, protein-rich spread functionality and creaminess |
| Mayonnaise | Greek yogurt mixed with 1 teaspoon Dijon mustard | Decreases saturated fat and adds probiotics for gut health while maintaining creaminess and moisture barrier |
| Vietnamese baguette | Whole wheat or sprouted grain baguette | Increases fiber content, slows blood sugar response, and adds nutritional density for sustained energy |
| Fish sauce (2 teaspoons) | Soy sauce or tamari with 1 teaspoon rice vinegar | Maintains umami depth and salty complexity while accommodating allergies or preferences against pungent flavors |
| Sriracha chili sauce | Sambal oelek or fresh bird's eye chili paste | Reduces added sugar in store-bought sriracha while intensifying fresh heat and authentic flavor complexity |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 445 |
| Total Fat | 16g |
| Saturated Fat | 4g |
| Cholesterol | 35mg |
| Sodium | 980mg |
| Carbohydrates | 52g |
| Fiber | 5g |
| Sugar | 4g |
| Protein | 28g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
