Experience the vibrant flavors of Vietnam with this delicious banh mi. This sandwich combines savory pork with tangy pickled vegetables and fresh herbs, all nestled in a crispy baguette. It's a perfect balance of textures and tastes that will transport your taste buds straight to the streets of Saigon.
Some ingredients in this banh mi recipe might not be staples in your pantry. Pickled carrots and pickled daikon radish are essential for that authentic tangy crunch, and you may need to visit an Asian supermarket to find them. Fresh cilantro and jalapeño add a burst of flavor and heat, so make sure to grab these fresh herbs and peppers while you're shopping.

Ingredients For Banh Mi Recipe
Baguette: A crispy French bread that forms the base of the sandwich.
Mayonnaise: Adds creaminess and richness to the sandwich.
Soy sauce: Provides a salty, umami flavor to the spread.
Lime juice: Adds a zesty, tangy kick to the mayonnaise mixture.
Pickled carrots: These tangy, crunchy vegetables add texture and flavor.
Pickled daikon radish: Another tangy, crunchy vegetable that complements the carrots.
Cucumber: Adds a refreshing, crisp element to the sandwich.
Jalapeño: Provides a spicy kick to balance the other flavors.
Cilantro: Fresh herbs that add a burst of flavor and aroma.
Pork: Thinly sliced and cooked, this is the main protein in the sandwich.
Technique Tip for This Recipe
To achieve the perfect baguette texture for your banh mi, lightly toast it in the oven at 350°F for about 5 minutes. This will give the bread a crisp exterior while keeping the inside soft, making it easier to hold all the delicious fillings without becoming soggy.
Suggested Side Dishes
Alternative Ingredients
baguette - Substitute with ciabatta: Ciabatta has a similar texture and crust, making it a good alternative for the sandwich.
mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, similar to mayonnaise but with fewer calories.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.
lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a good replacement for lime juice.
pickled carrots - Substitute with pickled beets: Pickled beets provide a similar tangy flavor and crunchy texture, adding a different color to the sandwich.
pickled daikon radish - Substitute with pickled turnips: Pickled turnips have a similar texture and tangy flavor, making them a suitable alternative.
thinly sliced cucumber - Substitute with thinly sliced zucchini: Zucchini has a similar texture and mild flavor, making it a good substitute for cucumber.
thinly sliced jalapeño - Substitute with thinly sliced serrano pepper: Serrano peppers have a similar heat level and flavor profile, making them a good alternative to jalapeños.
fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a similar fresh, herbaceous flavor, though it lacks the distinct taste of cilantro.
thinly sliced cooked pork - Substitute with thinly sliced cooked chicken: Cooked chicken offers a similar protein content and texture, making it a good alternative for pork.
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How to Store or Freeze This Recipe
- To keep your baguette fresh, store it at room temperature in a paper bag for up to two days. Avoid plastic bags as they can make the bread soggy.
- If you need to store the baguette longer, wrap it tightly in aluminum foil and place it in the freezer. When ready to use, thaw at room temperature and reheat in the oven for a few minutes to restore its crispiness.
- Store the mayonnaise mixture in an airtight container in the refrigerator for up to one week. This ensures it remains fresh and flavorful.
- Keep the pickled carrots and pickled daikon radish in their pickling liquid in the refrigerator. They can last for several weeks, maintaining their tangy crunch.
- For the cucumber and jalapeño, store them in a sealed container in the refrigerator. They should stay fresh for up to five days.
- Fresh cilantro can be stored in the refrigerator. Place the stems in a jar of water and cover the leaves with a plastic bag. This method keeps them fresh for about a week.
- The thinly sliced cooked pork should be stored in an airtight container in the refrigerator. It will remain good for up to three days. If you need to keep it longer, freeze the pork in a single layer on a baking sheet, then transfer to a freezer bag. It can be frozen for up to three months.
- When ready to assemble your banh mi, thaw any frozen components in the refrigerator overnight. Reheat the pork gently in a skillet or microwave to avoid drying it out.
- Assemble the banh mi just before serving to ensure the baguette remains crisp and the vegetables retain their crunch.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Wrap the banh mi in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until the baguette is crispy and the pork is warmed through.
For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the banh mi directly on the rack. Heat for 5-7 minutes, keeping an eye on it to ensure the baguette doesn't burn.
If you're in a rush, you can use a microwave. Wrap the banh mi in a damp paper towel to keep the baguette from becoming too tough. Microwave on medium power for 1-2 minutes. Note that this method may make the baguette a bit chewy.
For a stovetop method, use a skillet over medium heat. Place the banh mi in the skillet and cover it with a lid. Heat for about 3-5 minutes on each side, pressing down gently with a spatula to ensure even heating.
If you have an air fryer, preheat it to 350°F (175°C). Place the banh mi inside and heat for 3-5 minutes. This method will help maintain the crispiness of the baguette while warming the pork and vegetables.
Best Tools for This Recipe
Knife: To slice the baguette, cucumber, and jalapeño thinly.
Cutting board: Provides a stable surface for slicing the baguette, cucumber, and jalapeño.
Mixing bowl: To mix the mayonnaise, soy sauce, and lime juice together.
Spoon: For spreading the mayonnaise mixture on the baguette.
Measuring cups: To measure out the mayonnaise and pickled vegetables accurately.
Measuring spoons: To measure the soy sauce and lime juice.
Tongs: Useful for layering the pickled vegetables, cucumber, jalapeño, cilantro, and pork onto the baguette.
Bread knife: Ideal for slicing the baguette into portions after assembling.
Serving platter: To present the sliced banh mi portions.
How to Save Time on Making This Recipe
Pre-make pickles: Prepare pickled carrots and pickled daikon radish in advance to save time on the day of assembly.
Use pre-cooked pork: Purchase thinly sliced cooked pork from the deli to avoid cooking meat yourself.
Pre-slice vegetables: Slice cucumber and jalapeño ahead of time and store them in the fridge.
Mix sauce ahead: Combine mayonnaise, soy sauce, and lime juice beforehand and keep it ready to spread.
Assemble in batches: If making multiple banh mi, assemble all at once to streamline the process.

Banh Mi Recipe
Ingredients
Main Ingredients
- 1 unit baguette
- 0.5 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 0.5 cup pickled carrots
- 0.5 cup pickled daikon radish
- 1 unit cucumber thinly sliced
- 1 unit jalapeño thinly sliced
- 1 bunch fresh cilantro
- 0.5 pound cooked pork thinly sliced
Instructions
- Slice the baguette lengthwise.
- Mix mayonnaise, soy sauce, and lime juice. Spread on both sides of the baguette.
- Layer pickled carrots, daikon, cucumber, jalapeño, cilantro, and pork on the baguette.
- Close the baguette, slice into portions, and serve.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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