Bánh mì is a Vietnamese sandwich built around a crisp baguette, savory meat, fresh herbs, and tangy pickled vegetables. This home version takes inspiration from the lively Vietnamese food scene in LA, pairing lemongrass-marinated pork with quick carrot and daikon pickles for a bright, satisfying meal.
Ingredients
- 1¼ lb (570 g) boneless pork shoulder or pork loin, cut into slices about ¼ inch (6 mm) thick
- 2 stalks fresh lemongrass, tender inner parts finely minced, about 2 tablespoons (12 g); or use 1 tablespoon (6 g) lemongrass paste
- 3 cloves garlic, finely minced, about 1 tablespoon (9 g)
- 1 small shallot, finely minced, about 2 tablespoons (20 g)
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (12 g) granulated sugar, for the pork marinade
- 1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
- ½ teaspoon (1 g) freshly ground black pepper
- 1 medium carrot, peeled and cut into fine matchsticks, about 1 cup (110 g)
- 1 cup (100 g) peeled daikon, cut into fine matchsticks; substitute extra carrot if unavailable
- ½ cup (120 ml) unseasoned rice vinegar
- ½ cup (120 ml) warm water
- 2 tablespoons (25 g) granulated sugar, for the quick pickles
- 1 teaspoon (6 g) fine salt, divided
- 4 small Vietnamese-style baguettes, about 8 inches (20 cm) long each, or 4 soft-crusted small baguettes
- ¼ cup (60 g) mayonnaise
- 1 English cucumber, cut lengthwise into thin strips, about 1 cup (120 g)
- 1 cup (15 g) loosely packed fresh cilantro leaves and tender stems
- 1 jalapeño, thinly sliced, about ¼ cup (25 g), optional
- 2 teaspoons (10 ml) soy sauce or seasoning sauce, optional, for serving
Instructions
- Prepare the pork and marinade. Pat the pork dry and slice it across the grain into even pieces no thicker than ¼ inch (6 mm), trimming away any tough excess fat. In a bowl, stir together the minced lemongrass, garlic, shallot, fish sauce, 1 tablespoon sugar, oil, and black pepper. Add the pork and turn the pieces so the marinade coats them evenly. Cover and refrigerate for 30 minutes. Keep raw pork and its marinade away from ready-to-eat ingredients, and wash your hands, knife, and board after handling it.
- Make the quick pickles while the pork marinates. Put the carrot and daikon in a clean bowl. In a separate cup, stir the rice vinegar, warm water, pickle sugar, and ½ teaspoon salt until the sugar and salt dissolve. Pour the mixture over the vegetables, toss, and let them stand for at least 30 minutes, tossing once or twice. They should become lightly softened but retain some crunch. Drain well before assembling so the bread does not turn soggy.
- Prepare the remaining fillings. Slice the cucumber and jalapeño, if using, and pick over the cilantro, discarding any coarse stems. Set the mayonnaise, vegetables, and bread near the cooking area. If the baguettes are especially long, cut each into a portion that is easy to hold, but do not split them yet. This simple setup makes assembly quick while the pork rests.
- Cook the pork. Heat a large skillet or grill pan over medium-high heat. Cook the pork in a single layer, working in batches if needed, for about 2 to 3 minutes per side, until browned and cooked through. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. Transfer the pork to a clean plate and let it rest for 3 minutes; do not reuse a plate that held raw pork.
- Warm the bread and assemble. While the pork rests, split the baguettes lengthwise, leaving a hinge if you like, and toast them cut-side down in a dry skillet or under a broiler for about 1 to 2 minutes, just until crisp at the edges. Spread mayonnaise inside each baguette. Divide the pork among them, then add drained pickles, cucumber, cilantro, and jalapeño. Add a small drizzle of soy or seasoning sauce if desired. Serve promptly while the bread is crisp and the pork is warm.
Tips
- Make lemongrass easier to handle. Peel away the tough outer layers and mince only the pale, tender center. Lemongrass paste is a practical substitute; it is softer and sometimes saltier, so taste the marinade before adding any extra salt. Dried lemongrass is less aromatic and can leave chewy pieces, so it is not the best direct swap for fresh stalks.
- Slice evenly for even cooking. Thin, similar-sized pork pieces brown quickly and are easier to check with a thermometer. If the meat feels difficult to slice, chill it in the freezer for 15 to 20 minutes first; it should firm up without freezing solid.
- Keep the fillings dry. Drain the pickles thoroughly and shake excess water from the cilantro. Too much pickle liquid or wet herbs soften the baguette before you can enjoy its crisp crust. For a less tangy filling, use fewer pickles rather than leaving them undrained.
- Mind the heat and salt. Fish sauce brings plenty of savory saltiness, and the pork’s sugar can darken quickly in a very hot pan. Use medium-high heat, cook in uncrowded batches, and lower the heat slightly if the lemongrass or garlic starts to scorch.
Serving Suggestions
Serve each sandwich as a complete lunch or dinner, with extra pickles and cilantro on the side. A small bowl of clear soup, such as a light vegetable broth, makes a gentle accompaniment without competing with the sandwich’s sharp, salty, and aromatic flavors. For a casual spread, set out cucumber, herbs, jalapeño, and pickles separately so everyone can adjust the fillings to taste.
The contrast is part of what makes bánh mì so appealing: warm, savory pork meets cool cucumber, crisp pickles, fragrant cilantro, and a delicate baguette crust. If you are serving several people, assemble the sandwiches just before eating rather than laying them out far in advance. Put the spicy slices and optional seasoning sauce on the table, since heat and extra salt are personal preferences. For a more substantial plate, add fresh fruit or a simple green salad dressed lightly with vinegar.
For a picnic or packed lunch, carry the cooked pork, drained pickles, herbs, and bread in separate containers when possible. Assemble shortly before serving to preserve the bread’s texture. If you need to pack finished sandwiches, keep them cool and eat them promptly; they are best fresh rather than held for hours.
Variations
Use chicken instead of pork: Boneless, skinless chicken thighs work well with the same lemongrass marinade. Cook them until the thickest part reaches 165°F (74°C), the USDA FSIS safe minimum for poultry, then rest briefly and slice. Chicken may take longer than thin pork slices, so use the thermometer rather than relying only on the clock.
Make it meat-free: Replace the pork with 14 ounces (400 g) extra-firm tofu, pressed and cut into slabs. Marinate the tofu for 20 to 30 minutes, then pan-fry until browned and hot throughout. Fish sauce is not vegetarian; substitute an equal amount of vegetarian fish sauce or soy sauce. The flavor will be less ocean-savory and a little more directly salty, so start with less soy sauce and adjust after cooking.
Change the pickle mix: Daikon gives the filling a clean, peppery crunch, but extra carrot, thinly sliced white radish, or a mixture of carrot and cucumber can stand in. Cucumber softens faster, so pickle it separately and add it near serving. For a sharper pickle, increase the vinegar slightly; for a gentler one, use a little more water rather than adding more sugar.
Adjust the heat and richness: Leave out the jalapeño for a mild sandwich, or use a small amount of sliced bird’s-eye chile for more heat. Some versions use pâté or a different spread; adding a thin layer of liver pâté gives a richer, more savory sandwich, while mayonnaise alone keeps this version simple. Bánh mì fillings vary by region, shop, and household, so these are flexible choices rather than rules.
Storage and Reheating
For the best texture, store the cooked pork, drained pickles, fresh vegetables, and bread separately. Refrigerate the pork and pickles within 2 hours of cooking or preparation. In a covered container, cooked pork keeps for 3 to 4 days in the refrigerator; the quick pickles are best within about 1 week when kept refrigerated in a clean, covered container. Discard anything left at room temperature longer than 2 hours.
Reheat only the amount of pork you plan to use. Warm it in a skillet over medium heat with a teaspoon or two of water, turning until hot, or microwave it in short bursts, stirring between bursts. Reheated leftovers should reach 165°F (74°C), the USDA FSIS recommendation. Toast fresh bread and assemble after reheating. A fully assembled sandwich can be refrigerated, but the bread and herbs lose their texture, so it is not the preferred storage method.
To freeze cooked pork, cool it promptly, pack it in a freezer-safe container, and freeze for up to 2 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C). Do not freeze the assembled sandwiches or the quick pickles if you want them to remain crisp; both are better prepared or assembled fresh.
Frequently Asked Questions
What makes this a bánh mì?
Bánh mì refers to Vietnamese baguette bread and, commonly, the filled sandwich made with it. A crisp, relatively light baguette holds a combination of savory filling, fresh herbs, and tangy vegetables. The exact fillings vary; this version uses lemongrass pork, quick pickles, cucumber, cilantro, and mayonnaise.
Can I marinate the pork overnight?
You can prepare the marinade and pork up to 12 hours ahead and keep them covered in the refrigerator, but 30 minutes is enough for thin slices to pick up flavor. Longer marinating is not necessary, and the fish sauce can become assertive. Make the pickles ahead separately and keep them chilled.
Can I cook the pork without a grill pan?
Yes. A regular heavy skillet works well; cook in batches so the meat sears instead of steaming. You can also use an outdoor grill with clean, lightly oiled grates. In either case, check a thicker piece with a food thermometer and follow the pork temperature and resting guidance in the instructions.
What can I use if I cannot find daikon?
Use an equal amount of extra carrot, or try a mild white radish if one is available. Daikon adds a crisp, slightly peppery note, while extra carrot tastes sweeter and a radish may taste sharper. Keep the matchsticks thin so they pickle evenly during the 30-minute rest.
How do I keep the baguette from getting soggy?
Toast the cut sides lightly, drain the pickles well, and assemble shortly before serving. Spread mayonnaise on the bread as a thin layer, then add the pork and vegetables without pouring pickle liquid into the sandwich. If making lunches ahead, pack the components separately and build the sandwiches just before eating.
Is this recipe very spicy?
No. The pork marinade itself is not hot, and the jalapeño is optional. Leave it out for a mild sandwich, or serve sliced chile separately so each person can choose how much to add. Cilantro, cucumber, and pickles still give the sandwich plenty of freshness and contrast without chile.
Related
- Vietnamese Word for Food: Meaning and Rice Recipe
- Vietnamese Pickled Vegetables: Easy Đồ Chua Recipe
- Vietnamese Pickled Vegetables (Đồ Chua) Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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