Go Back
A vibrant Banh Mi Vietnamese sandwich filled with meats, fresh vegetables, cilantro, and chili on a wooden board.
Maryam

Classic Vietnamese Banh Mi with Lemongrass Pork

Experience the iconic flavors of Vietnam with this homemade Banh Mi, featuring savory lemongrass-marinated pork, quick pickled daikon and carrots, crisp cucumber, fresh cilantro, and spicy jalapeño, all nestled in a crusty baguette.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: Vietnamese
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Vegetables (Do Chua)
  • 1 cup hot water
  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1 daikon radish peeled and julienned
  • 1 large carrot peeled and julienned
For the Lemongrass Pork
  • 1 lb pork shoulder thinly sliced against the grain
  • 2 cloves garlic minced
  • 1 shallot minced
  • 1 stalk lemongrass tender white part, minced
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil for cooking
For the Sriracha Mayo
  • 1/2 cup mayonnaise
  • 1-2 tbsp Sriracha to taste
For Assembly
  • 4 Vietnamese baguettes or crusty French rolls
  • 1/2 English cucumber sliced into thin strips
  • 1/2 cup fresh cilantro leaves and tender stems
  • 1-2 jalapeños thinly sliced (remove seeds for less heat)

Equipment

  • Large Mixing Bowl
  • Small mixing bowl
  • Large skillet
  • Cutting board
  • Sharp knife
  • Tongs
  • Baking Sheet

Method
 

Prepare the Pickled Vegetables (Do Chua)
  1. In a medium heat-proof bowl, combine hot water, white vinegar, sugar, and salt. Stir until the sugar and salt are fully dissolved. This is your pickling brine.
  2. Add the julienned daikon radish and carrot to the brine. Ensure they are fully submerged. Let sit at room temperature for at least 30 minutes, or ideally, refrigerate for a few hours or overnight for best flavor development.
Marinate the Lemongrass Pork
  1. In a large mixing bowl, combine the thinly sliced pork shoulder with minced garlic, shallot, lemongrass, fish sauce, soy sauce, brown sugar, and black pepper. Mix thoroughly to coat all the pork.
  2. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
Make the Sriracha Mayo
  1. In a small bowl, whisk together the mayonnaise and Sriracha until smooth. Taste and adjust Sriracha to your preferred spice level. Set aside.
Cook the Pork
  1. Heat vegetable oil in a large skillet or grill pan over medium-high heat. Once hot, add the marinated pork in a single layer, working in batches if necessary to avoid overcrowding.
  2. Cook for 2-3 minutes per side, until the pork is cooked through and caramelized. Remove from skillet and set aside.
Assemble the Banh Mi
  1. Preheat your oven or toaster oven to 350°F (175°C). Lightly toast the baguettes for 3-5 minutes until warmed through and slightly crispy.
  2. Carefully slice each baguette lengthwise, but not all the way through, creating a pocket. Gently scoop out some of the soft interior bread from both halves to make room for the fillings.
  3. Spread a generous layer of Sriracha mayo on both inner sides of each baguette.
  4. Fill each baguette with a portion of the cooked lemongrass pork. Drain the pickled vegetables well and add a generous amount on top of the pork.
  5. Layer with fresh cucumber strips, cilantro sprigs, and sliced jalapeños (to taste).
  6. Serve immediately and enjoy your homemade Banh Mi!

Notes

For best results, make the pickled vegetables at least a few hours ahead, or even the day before, to allow the flavors to fully develop. You can also marinate the pork for longer, up to 4 hours, for a more intense flavor. If you prefer, a thin layer of pâté can be spread on one side of the baguette before the Sriracha mayo for an even more authentic touch.