Go Back
+ servings
A bahn mi sandwich layered with pork, pickled vegetables and herbs.

Banh Mi Sandwich

This recipe for a banh mi sandwich starts with a crusty french roll that's then piled high with tender slices of pork, pickled vegetables and fresh herbs for a hearty meal that's full of flavors, colors and textures!
Course Main Course
Cuisine Vietnamese
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4 sandwiches
Calories 568kcal
Author Sara Welch


For the pork

  • 1 lb pork tenderloin thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons lemongrass minced
  • 1 teaspoon minced garlic
  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable oil
  • salt and pepper to taste

For the picked vegetables

  • 3/4 cup daikon radish shredded or julienned
  • 3/4 cup peeled and shredded or julienned carrot
  • 1/4 cup rice vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon water
  • salt to taste

For the sandwiches

  • 4 French rolls or 1 baguette If using a baguette, cut into 4 pieces. Bread should be split lengthwise.
  • 1/4 cup mayonnaise
  • 1/4 cup cilantro leaves
  • 1/2 cup thinly sliced cucumbers
  • 2 tablespoons thinly sliced chilies optional


For the pork

  • Place the soy sauce, fish sauce, brown sugar, lemongrass, garlic, sesame oil and vegetable oil in a large bowl.
  • Whisk to combine. Add the pork and toss to coat.
  • Cover and refrigerate for at least 30 minutes or up to 1 day.

For the pickled vegetables

  • Combine the rice vinegar, sugar, water and salt; stir until thoroughly mixed. Add the carrots and daikon radish and toss to coat. Let sit for at least 10 minutes.

For the sandwich

  • Heat an outdoor grill or indoor grill pan to medium high heat. Add the pork in a single layer to the pan. You may need to work in batches. Cook for 3-4 minutes per side or until browned and cooked through. You can also do this in a pan on the stove if you don't have a grill.
  • Repeat the process with any remaining pork.
  • Spread the mayonnaise evenly over the bottom pieces of bread. Divide the sliced pork evenly between the sandwiches.
  • Top the pork with the picked vegetables, cucumbers, cilantro leave and chiles (if using).
  • Place the top piece of bread on and serve immediately.



Calories: 568kcal | Carbohydrates: 61g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 1178mg | Fiber: 3g | Sugar: 13g