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Crispy Banh Mi Sandwich Recipe with Easy Pickled Vegetables

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A quick and easy crispy banh mi sandwich featuring toasted baguette, savory pork filling, and bright, tangy quick-pickled vegetables. Perfect for a satisfying lunch or dinner with a delightful crunch and fresh flavors.

Ingredients

Scale
  • 1 medium-sized French baguette (about 12 inches / 30 cm), preferably day-old
  • 8 ounces ground pork or thinly sliced pork shoulder
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce (optional)
  • 1 teaspoon sugar
  • Freshly ground black pepper, to taste
  • 1 cup julienned carrots (about 2 medium carrots)
  • 1 cup julienned daikon radish (about 1 small daikon)
  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 cup fresh cilantro leaves
  • 1 fresh cucumber, thinly sliced
  • 1 small jalapeño, thinly sliced (optional)
  • 2 tablespoons mayonnaise, room temperature
  • Sriracha or favorite chili sauce, to taste

Instructions

  1. Prepare the pickled vegetables: In a small saucepan, combine 1/2 cup distilled white vinegar, 1/2 cup water, 1/4 cup sugar, and 1 teaspoon salt. Heat over medium heat, stirring until sugar and salt dissolve. Let cool slightly.
  2. Place julienned carrots and daikon radish in a bowl or jar. Pour warm pickling liquid over vegetables, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (overnight preferred).
  3. Cook the pork filling: Heat a skillet over medium-high heat. Add ground pork, breaking it up with a spatula. Stir in minced garlic, soy sauce, fish sauce, sugar, and black pepper. Cook until browned and cooked through, about 8-10 minutes. Remove from heat.
  4. Prepare the baguette: Slice the baguette lengthwise, leaving a hinge if desired. Toast in a toaster oven or under a broiler for 2-3 minutes until golden and crispy.
  5. Assemble the sandwich: Spread mayonnaise evenly on both sides of the toasted baguette. Layer cooked pork filling on the bottom half. Top with drained pickled vegetables, cucumber slices, fresh cilantro, and jalapeño slices if using.
  6. Drizzle with sriracha or preferred chili sauce. Close the sandwich and press gently to combine flavors.
  7. Serve immediately, slicing into manageable portions while bread is still crisp and filling warm.

Notes

Use a day-old baguette for best crunch. Pickled vegetables can be made ahead and taste better after a day or two. Drain pickled veggies well before assembling to avoid soggy bread. For gluten-free, use gluten-free baguette or sandwich roll. Adjust spice level by modifying jalapeño and sriracha amounts.

Nutrition

Keywords: banh mi, crispy sandwich, pickled vegetables, pork sandwich, Vietnamese sandwich, quick banh mi, easy sandwich recipe

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