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Classic Vietnamese Pork Banh Mi

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Vietnamese banh mi with pork, pate, pickled carrot and daikon, cucumber, cilantro, and jalapeno.
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Banh mi brings Vietnamese and French culinary traditions together in a light, crisp baguette filled with savory meat, pate, pickles, herbs, and chile.

This version marinates and sears pork while carrot and daikon quick-pickle, keeping the sandwich bright, crunchy, and practical for home cooking.

Warm the baguettes briefly before filling so the crust is crisp while the crumb remains soft and airy.

Serving Suggestions

Serve immediately with extra pickles, fresh chile, cucumber salad, or a light broth.

Close cross-section of pork banh mi showing airy baguette, pate, pickles, cucumber, cilantro, and jalapeno.

Recipe Notes

The pork and pickles can be prepared one day ahead. Assemble only when ready to eat so the bread stays crisp.

Vietnamese banh mi with pork, pate, pickled carrot and daikon, cucumber, cilantro, and jalapeno.

Classic Vietnamese Pork Banh Mi

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A crisp Vietnamese baguette filled with savory pork, pate, quick pickles, cucumber, cilantro, jalapeno, and mayonnaise.
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Prep Time 30 minutes
Cook Time 15 minutes
Minimum marinating time 30 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: Vietnamese
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork
  • 1 lb pork tenderloin thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 3 cloves garlic minced
  • 1 tbsp neutral oil
Pickles and Assembly
  • 1 cup carrot cut into matchsticks
  • 1 cup daikon radish cut into matchsticks
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 tsp kosher salt
  • 4 medium Vietnamese baguettes split lengthwise
  • 1/2 cup pork pate
  • 1/3 cup mayonnaise
  • 1 large cucumber thinly sliced
  • 1 cup cilantro sprigs loosely packed
  • 1 medium jalapeno thinly sliced

Equipment

  • Large skillet
  • Two mixing bowls
  • Sharp knife
  • Cutting board
  • Small saucepan

Method
 

Marinate and Pickle:
  1. Mix pork with soy sauce, fish sauce, brown sugar, and garlic. Marinate at least 30 minutes.
  2. Dissolve sugar and salt in vinegar and water. Add carrot and daikon and rest 30 minutes; drain.
Cook and Assemble:
  1. Heat oil in a skillet over high heat and sear pork in batches until browned and cooked through.
  2. Warm baguettes. Spread with pate and mayonnaise, then fill with pork, pickles, cucumber, cilantro, and jalapeno.
  3. Serve immediately while the bread is crisp.

Nutrition

Calories: 620kcalCarbohydrates: 73gProtein: 33gFat: 23gSaturated Fat: 6gCholesterol: 90mgSodium: 1420mgFiber: 5gSugar: 18g

Notes

  • Do not crowd the pork while searing.
  • Drain pickles well before assembly.
  • Use light, airy baguettes rather than dense artisan loaves.

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