9.7
Taste
Vietnamese Pork Banh Mi
Vietnamese Pork Banh Mi
Vietnamese pork banh mi with caramelized lemongrass pork, quick-pickled carrot and daikon, cucumber, cilantro, chili, mayonnaise, and optional pâté.
Ready in
85 minutes
Makes 4 servings
About This Recipe
Vietnamese pork banh mi with caramelized lemongrass pork, quick-pickled carrot and daikon, cucumber, cilantro, chili, mayonnaise, and optional pâté.
This Vietnamese banh mi layers caramelized lemongrass pork with quick-pickled carrot and daikon, cucumber, cilantro, chili, mayonnaise, and optional pâté inside a crisp, airy baguette.
Category Scores
7.2
Difficulty
9.5
Presentation
7.4
Nutrition
8.8
Value
9.4
Instructions
9.1
Ingredients
8.9
Time Accuracy
9.0
Would Make Again
9.1
Overall
Cooking Timeline
Ingredients
Pickled Vegetables
Lemongrass Pork
Sandwich Assembly
To Serve
Equipment
- Large skillet or grill pan For browning and caramelizing the marinated pork
- Mixing bowls For pickling vegetables and marinating pork separately
- Sharp chef's knife For thinly slicing the pork and vegetables
- Cutting board Use separate surfaces for raw pork and fresh vegetables when possible
- Tongs For turning the pork without losing its marinade coating
- Small baking sheet For warming the baguettes
Instructions
-
1
Combine the rice vinegar, warm water, sugar, and salt in a bowl and stir until the sugar and salt dissolve.
5 min -
2
Add the carrot and daikon, toss well, and let them pickle for at least 30 minutes. Drain before using.
30 min -
3
Combine the pork, lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, neutral oil, sesame oil, and black pepper in a bowl. Mix thoroughly so every slice is coated.
10 min -
4
Cover and marinate the pork in the refrigerator for at least 30 minutes. For stronger flavor, marinate for up to 8 hours.
30 min -
5
Preheat a grill pan, skillet, or outdoor grill over medium-high heat. Lightly oil the cooking surface if needed.
5 min -
6
Cook the pork in batches in a single layer for 2 to 3 minutes per side until browned, lightly caramelized, and fully cooked.
10 min -
7
Warm the baguettes in a 350°F (175°C) oven until the crust is crisp and the interior is soft. Split them lengthwise without cutting completely through.
5 min -
8
Spread mayonnaise inside each baguette. Add pork pâté if using and drizzle lightly with Maggi seasoning or soy sauce.
3 min -
9
Fill each baguette with the cooked lemongrass pork, drained pickled carrot and daikon, cucumber slices, cilantro sprigs, and sliced chili.
5 min -
10
Press the sandwiches gently, cut in half if desired, and serve immediately with lime wedges.
Nutrition
Calories
720
Protein
39g
Carbs
83g
Fat
26g
Fiber
5g
Sugar
16g
Sodium
1540g
Serving Size
1 sandwich
Expert Review
Verdict
A well-balanced banh mi with caramelized lemongrass pork, bright pickled vegetables, crisp cucumber, herbs, chili, and a light crunchy baguette.
Pros
- Excellent balance of savory, sweet, sour, and fresh flavors
- Crisp and colorful presentation
- Pickled vegetables can be prepared ahead
Cons
- Requires several separate components
- Best texture depends on finding light crusty bread
- Fish sauce and seasoning can make sodium high
Overview
This Vietnamese banh mi layers caramelized lemongrass pork with quick-pickled carrot and daikon, cucumber, cilantro, chili, mayonnaise, and optional pâté inside a crisp, airy baguette.
AI Insights
Summary
Vietnamese pork banh mi with caramelized lemongrass pork, quick-pickled carrot and daikon, cucumber, cilantro, chili, mayonnaise, and optional pâté.
Tips
- Slice the pork thinly against the grain
- Drain the pickled vegetables well before assembly
- Cook the pork in batches so it browns instead of steaming
- Warm the bread shortly before filling
- Assemble only when ready to serve to preserve the crisp crust
Substitutions
- Pork tenderloin → boneless chicken thighs
- Daikon radish → additional carrot or thinly sliced radish
- Vietnamese baguette → small French baguette
- Pork pâté → chicken pâté or omit
- Jalapeño → Thai chili or sliced serrano pepper
Storage
Store the cooked pork, pickled vegetables, and fresh toppings separately in airtight containers for up to 3 days. Reheat the pork before serving and assemble the sandwiches only when ready to eat.
Pairing
Vietnamese iced coffee Fresh spring rolls Green papaya salad Pickled vegetables Cold lager
AI Cooking Assistant
Ask questions about this recipe — substitutions, timing, or technique.
Open Cooking AssistantFAQ
What bread is best for banh mi?
A light Vietnamese baguette with a thin crisp crust and airy interior is ideal. A small French-style baguette can be used if Vietnamese bread is unavailable.
Can I make banh mi without pâté?
Yes. Pâté adds richness but is optional. Use extra mayonnaise, grilled pork, or a thin layer of butter instead.
How long can the pickled vegetables be stored?
Store them in their pickling liquid in a sealed container in the refrigerator for up to 2 weeks.
Can I use chicken instead of pork?
Yes. Thinly sliced chicken thighs work well with the same marinade and remain juicy during high-heat cooking.
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4.9 expert rating
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