Ingredients
Scale
- 4 individual sandwich-size baguettes or Vietnamese-style rolls
- 1 to 1½ pounds cooked pork belly or grilled pork
- Mayonnaise, enough to spread inside all four rolls
- 2–3 crunchy cucumbers Persian cucumbers are ideal
- 1 medium carrot, shredded, optional
- 2–3 radishes, thinly sliced, optional
- 1 medium yellow onion thinly sliced, optional
- 8 to 12 sprigs cilantro
- Maggi or soy sauce to taste
- 1 to 2 medium jalapeños thinly sliced, optional
- freshly ground black pepper to taste, optional
Instructions
- Toast baguettes to warm, but not so crispy that they fall apart when you split them to add fillings.
- Wash all the veggies and slice to prep. Slicing with a mandoline will keep everything uniform.
- Cut baguettes in half but leave the back part uncut so the loaf stays intact
- Add mayo to the bottom, then layer the meat and veggies to your liking
- Add a few shakes of Maggi or soy sauce, and a few grinds of pepper to taste
Notes
Can You Use Pickled Vegetables in Banh Mi?
Yes! Quick-pickled carrots and daikon radish are a popular addition to Vietnamese banh mi sandwiches. Their bright, tangy flavor balances rich pork and creamy mayonnaise.
For this version, you can use the fresh shredded carrots and sliced radishes listed in the recipe, or substitute prepared pickled carrots and daikon for a more traditional flavor.
- Prep Time: :20
- Category: Sandwich
- Method: Assemble