Name: Vietnamese Pork Bănch Mi Sandwich with Pickled Vegetables and Fresh Herbs Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 7 h 55 min
Cuisine: Vietnamese
Ingredients: 1 pkg. pork tenderloin, trimmed (2 – 2½ lbs. total, 2 pieces); 2 shallots, peeled and roughly chopped; ¼ cup lemongrass (white inner part from 3 stalks, finely chopped); ⅓ cup fish sauce; 3 tablespoons oyster sauce; 3 tablespoons lime juice; 3 tablespoons pure maple syrup; 2 tablespoons brown sugar; 1 inch ginger, peeled (or 1 teaspoon ground ginger); 5 cloves garlic, peeled (or 1 teaspoon garlic powder); 1 tablespoon toasted sesame oil; 1 tablespoon vegetable or canola oil; 1 tablespoon Asian chili sauce (like Sambal Oelek or Sriracha); 1 teaspoon ground coriander; 1 teaspoon Chinese 5 spice powder; ½ cup rice vinegar; ½ cup water; 2 tablespoons sugar; 1 teaspoon salt; 1 cup matchstick carrots (about 2-3 carrots); 1 cup daikon, cut into matchsticks (can substitute radishes); ¾ cup mayonnaise; 1-3 teaspoons Asian chili sauce (like Sambal Oelek or Sriracha), to taste; 6-8 soft French baguettes, about 8 inches each (or long crunchy rolls or baguettes cut sandwich size); pâte (optional); 1 English cucumber, thinly sliced lengthwise; 4-6 jalapeños, thinly sliced; 1 cup chopped fresh cilantro leaves; Maggi seasoning (optional, for drizzling)

Jump to Recipe· 4.2 from 41 reviews

The Vietnamese Pork Bănch Mi Sandwich with Pickled Vegetables and Fresh Herbs Recipe is truly a culinary joy that delivers vibrant flavors and a delightful mix of textures in every bite. Imagine tender, marinated pork slices layered with crisp, tangy pickled vegetables, cool cucumber, spicy jalapeños, and fragrant fresh herbs all tucked inside a perfectly toasted baguette. This sandwich isn’t just a meal; it’s a celebration of fresh ingredients and balanced tastes that can brighten up any lunch or dinner with ease. Whether you’re a fan of Vietnamese cuisine or a curious home cook, this recipe invites you to craft a sandwich bursting with character and soul.

Ingredients You’ll Need

A close-up view of many grilled meat slices stacked on a round white plate. The meat has a rich brown color with dark char marks and a shiny, slightly oily surface, showing a mix of crispy edges and tender textures. The layers of meat overlap unevenly, forming a thick pile that fills most of the plate. In the background, the setting is a white marbled texture, and a fork is partly visible near the top edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to crafting an authentic and mouthwatering Vietnamese Pork Bănch Mi Sandwich with Pickled Vegetables and Fresh Herbs Recipe. Each ingredient plays a vital role, contributing unique flavors, textures, and aromas that make this sandwich truly shine.

Pork tenderloin: Use fresh, trimmed pork tenderloin for succulent, tender meat that absorbs the marinade beautifully.
Shallots and garlic: These provide an aromatic base, enriching the marinade with depth and warmth.
Lemongrass: The heart of the marinade’s bright, citrusy flavor comes from the white inner part of fresh stalks.
Fish sauce and oyster sauce: Classic Vietnamese staples that bring umami and savory richness to the pork.
Lime juice, maple syrup, and brown sugar: These balance tangy, sweet, and savory notes, creating a perfect harmony.
Ginger and Asian chili sauce: For a gentle heat and warm spice that complements the pork.
Seasonings (ground coriander, Chinese five spice): Add layers of aromatic complexity to the marinade.
Pickling liquid ingredients (rice vinegar, water, sugar, salt): Essential for quick-pickling the crisp carrots and daikon radish for that refreshing crunch.
Mayonnaise and extra chili sauce: Blend together for a creamy, spicy spread that elevates the sandwich.
French baguettes: Soft yet crusty, these are the perfect vessels holding all the delicious fillings.
Fresh toppings: Cucumber slices, jalapeño slices, and lots of fresh cilantro for brightness and crunch.
Optional: Pate and Maggi seasoning: For authentic richness and savory depth.

How to Make Vietnamese Pork Bănch Mi Sandwich with Pickled Vegetables and Fresh Herbs Recipe

Step 1: Pickle the Vegetables

The first step to building your sandwich’s signature crunch and tang is making the pickled vegetables. Using a simple mixture of rice vinegar, water, sugar, and salt heated until boiling, you’ll pour this over a bowl of matchstick-cut carrots and daikon radish. Pressing down to submerge the veggies helps them soak up that vibrant brine. While the pickling is best done 24 hours ahead for maximum flavor, a quick 30-minute cool-down at room temperature before refrigeration will also do the trick if you’re on a tighter schedule.

Step 2: Marinate the Pork

Marinating is where the pork tenderloin truly gets its star performance. After slicing the pork thinly and pounding it to tenderize, blend all the marinade ingredients—shallots, lemongrass, fish sauce, oyster sauce, lime juice, maple syrup, brown sugar, ginger, garlic, sesame oil, vegetable oil, chili sauce, and spices—until smooth. This intoxicating mix not only flavors the meat but also helps keep it juicy and tender. Let your pork bathe in this marinade in the fridge for at least 4 hours or overnight for the most intense flavor explosion.

Step 3: Toast the Buns and Cook the Pork

While the pork marinates, prep your bread by slicing the baguettes and lightly toasting the cut sides on a grill or under a broiler until golden and crisp. This toasting step ensures each sandwich has a satisfying crunch combined with the softness inside. Then it’s time to cook the pork over high heat quickly—just a couple of minutes per side—to get a slightly caramelized exterior while keeping the meat tender and flavorful. Remember not to overcook as the pork will dry out and lose that juicy charm.

Step 4: Assemble the Sandwich

Now for the fun and satisfying part: layering. Whisk together mayonnaise and Asian chili sauce to spread on the toasted rolls, adding a creamy and spicy foundation for the fillings. Optionally, slather on some pate for extra indulgence. Layer your beautifully grilled pork slices, piled pickled vegetables drained well, fresh cucumber slices, jalapeño for heat, and plenty of chopped cilantro. A drizzle of Maggi seasoning adds an authentic savory finish. Serve immediately for the best texture contrast and taste.

How to Serve Vietnamese Pork Bănch Mi Sandwich with Pickled Vegetables and Fresh Herbs Recipe

The image shows a clear glass jar filled with thin strips of orange and white vegetables, likely carrots and daikon radish, layered inside. The white strips sit mostly at the bottom and middle, mixed with the orange strips that fill the rest of the jar. A silver fork with a shiny surface lifts a small bundle of the vegetable strips out of the jar, highlighting their crisp texture and fresh appearance. The whole scene is set on a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes elevate this sandwich to the next level. Bright sprigs of cilantro add an herbal burst, while thinly sliced jalapeños bring lively heat. For extra flavor, a drizzle of Maggi seasoning or a scattering of fresh lime juice can awaken the palate right before taking a bite.

Side Dishes

Pair your Vietnamese Pork Bănch Mi Sandwich with simple sides that complement but don’t overpower. Crisped sweet potato fries or a light cucumber salad are perfect refreshing companions. For a heartier touch, a bowl of pho broth or a light lemongrass soup makes for a delightful meal pairing.

Creative Ways to Present

If you want to impress guests, consider serving open-faced banh mi on a wooden board with bowls of pickled vegetables and fresh herbs for guests to customize their own sandwiches. Wrap individual sandwiches in parchment paper tied with string for a charming picnic or lunchbox option. You might also slice the baguette into smaller sliders for party platters, highlighting the vibrant colors and layers inside every bite.

Make Ahead and Storage

Storing Leftovers

If you have any leftover pork or pickled vegetables, store them separately in airtight containers in the refrigerator. The pork will remain tender and flavorful for up to 3 days, while the pickled vegetables will last for up to a week, even tasting better as the flavors meld.

Freezing

While the pickled vegetables don’t freeze well due to their crisp texture, the marinated pork can be frozen before cooking. Freeze the pork in its marinade in a sealed bag for up to 2 months. When ready to use, thaw overnight in the refrigerator and proceed with cooking as directed.

Reheating

Reheat cooked pork gently in a skillet over medium heat for just a minute or two to prevent drying out. Toast fresh baguettes just before assembling to keep that perfect crunch. Avoid microwaving assembled sandwiches to preserve texture and flavor quality.

FAQs

Can I use other cuts of pork for this recipe?

Absolutely! While pork tenderloin is ideal for its tenderness and quick cooking time, pork shoulder can also work if sliced thin and marinated longer to tenderize. Just adjust cooking times accordingly to avoid toughness.

How long should I marinate the pork for best flavor?

Marinating the pork for 4 to 8 hours is perfect to infuse it fully with flavor. Overnight marinating is even better, allowing the aromatic ingredients to penetrate deeply and tenderize the meat superbly.

Is there a vegetarian version of this sandwich?

Yes! You can replace the pork with marinated grilled tofu or tempeh and use vegetable-based fish sauce alternatives in the marinade. The pickled vegetables and herbs still provide that signature fresh and tangy banh mi experience.

What if I don’t have lemongrass? Can I skip it?

Lemongrass is a key aromatic, but if unavailable, you can use a tablespoon of lemon zest combined with fresh ginger as a substitute. The sandwich will still be delicious but slightly different in flavor profile.

Can I make the sandwich ahead of time for a party?

It’s best to prepare components like pork, pickled vegetables, and spreads in advance, but assemble the sandwiches right before serving to maintain crisp textures. Assembled sandwiches can become soggy if made too far ahead.

Final Thoughts

There’s truly nothing quite like biting into a Vietnamese Pork Bănch Mi Sandwich with Pickled Vegetables and Fresh Herbs Recipe packed with bright, bold flavors and contrasting textures. This recipe is a wonderful way to bring a bit of Vietnamese street-food magic into your kitchen and impress family or friends with a homemade delight. I wholeheartedly encourage you to try it—you’ll likely find yourself making it again and again as a new favorite in your repertoire!