Banh Mi Sandwiches

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Dinner, Main Course, Lunch Vietnamese
By Original Recipe by Delish Serves: Makes 4 Sandwiches
Prep Time: 20 Minutes, plus overnight marinate time Cooking Time: 20 Minutes Total Time: 40 Minutes, plus overnight marinate time

Caramelized, Vietnamese-marinated pork with pickled carrots and radishes; fresh cucumber and cilantro with mayo between a French Baguette.


  • Pork Marinade
  • 1 Medium Shallot, finely chopped
  • 4 Cloves Garlic, finely chopped
  • 1/4 cup Granulated Sugar
  • 1.5 tbsp. Fish Sauce
  • 1 tbsp. Neutral Oil, such as Vegetable or Grapeseed
  • 1 tbsp. Sesame Oil
  • 1 tbsp. Soy Sauce
  • 1 tsp. Lemongrass Paste
  • Freshly Ground Black Pepper
  • 1.5-2 lb. Boneless Pork Shoulder or Roast, cut into 1/4-inch thick strips against the grain
  • Pickled Vegetables
  • 1-2 Medium Carrots (about 8 oz.), grated
  • 6 Large Radishes (about 8 oz.), grated
  • 1/2 cup, plus 2 tsp. Granulated Sugar, divided
  • Kosher Salt
  • 1 cup Distilled White Vinegar
  • 1 cup Water
  • Assembly
  • 2 French Baguettes, cut into 4 (8-9") loaves, cut lengthwise, leaving hinge intact
  • Mayonnaise
  • 1 Small Cucumber, peeled and cut into 1/2-inch thick spears
  • 1 Jalapeño, cut into 1/2-inch thick slices
  • Cilantro Leaves
  • Soy Sauce


Pork Marinade


Whisk together sugar, soy sauce, minced garlic, lemongrass paste, minced shallot, fish sauce, sesame oil, fresh ground black pepper, and grapeseed oil. Set the marinade aside.


Place the sliced pork in a large zipper lock bag. Pour the marinade in the bag. Squish the bag around to get the marinade to coat all the pork slices. Then seal the bag, pushing out the air. Place the bag in the fridge for at a couple hours or overnight.

Pickled Vegetables


Transfer the grated veggies to a fine mesh strainer placed over a bowl. Sprinkle the veggies with 2 teaspoons of sugar and 1 teaspoon kosher salt. Then massage in the sugar and kosher salt. Let the grated, salted carrots and radishes sit while we prepare the brine.


In a saucepan over medium-high heat, heat 1 cup water, 1 cup vinegar and 1/2 cup sugar. Cook until the sugar is dissolved and the liquid is steamy. Cut the heat.


Squeeze the veggies to release and drain as much liquid as possible. Then, pour out the veggie juices and transfer the grated veggies to the bowl. Pour the hot brine over the veggies, cover and refrigerate until ready to use.

Banh Mi Sandwiches


When you're ready to make the Banh Mi Sandwiches, pull the bag of marinating pork out of the fridge and arrange the oven racks to the center and top third positions, preheat the oven to 375 degrees F. Place a wire rack in a sheet tray. Then, transfer the pork out of the marinade and arrange the slices of pork in a single layer on the wire rack.


Bake the pork on the center rack for about 15 minutes, until the center of the largest slice reaches 150 degrees F on an instant read thermometer. Switch the oven to broil and place the tray on top third rack and broil until the pork gets charred in some spots. Flip the pork slices over and char the other side. All told, the broil portion of cooking will take 5-10 minutes.


To make this Banh Mi easier to bite, slice the slices of pork into strips.


Spread a good amount of mayo on the bottom half of the baguette. Then top with the pork strips. Next the pickled veggies. Squeeze the brine out of the pickles as you add them to the sandwich.


Top the pickles with cucumber spears and jalapeño slices. Drizzle on a little soy sauce. Then top the sandwich with cilantro leaves.


Squeeze the Banh Mi Sandwich closed and use a serrated knife to slice in half.


If you think you might have leftover pickled veggies, save the brine to store them covered in the brine in the fridge.