This "So Delicious" Vietnamese Sandwich Is Super Popular for a Reason

Of all the Vietnamese foods, bánh mì has held the number-one spot on my list since childhood. Only second to maybe phở (by the way, you have to try my recipe for chicken phở), bánh mì is one of the most recognizable Vietnamese foods. And I’m happy to report it’s for good reason. It’s a simple yet flavorful sandwich that doesn’t rely on complex procedures or ingredients. This recipe hones in on getting the most out of a few key components. The bread, pork, and vegetables are all optimized to bring out the best in every bite.

Bánh mì literally translates to bread in Vietnamese, so the Vietnamese baguette is the most iconic part of this sandwich — cotton-soft in the middle and with a paper-thin crust on the outside. In Vietnamese diaspora communities like the ones I grew up in (New Orleans and Orange County, California), there are entire bakeries dedicated to this one baguette like the James Beard award-winning bakery Dong Phuong in New Orleans. The bread, and eventually what would become bánh mì, was born out of French colonialism in Vietnam. Its origins stem from the French cold-cuts sandwich, but was adapted for portability with cheaper ingredients and with flavors unique to Vietnamese cuisine.

There are endless combinations for bánh mì, but the top two are the 1) cold cuts version (think Italian sub) and 2) the grilled pork version. Compared with the cold cuts version that requires access to specialty Vietnamese stores, pork bánh mì is much easier to shop for and make at home. The spreads and veggies are also more accessible (mayo, pate, radish, carrot, and cilantro). The hardest item to source is usually the Vietnamese baguette, which is available fresh at Vietnamese bakeries. But if you don’t live near a Vietnamese community, you can opt for a wide French bread from the grocery bakery that’s also soft on the inside with a thin crust.

Why You’ll Love It

• You don’t have to pull out the grill! Pork is commonly baked on an oven rack at bánh mì shops, so you can certainly do the same at home. Finishing the pork on the broil setting achieves the light char we love in grilled Vietnamese pork.

• Quick marination times. Both the pickles and pork only need an hour of marination time each so you can make bánh mì from start to finish very quickly (they can also be marinated for longer if you want to marinate one day and cook another).

• Accessible ingredients. Unlike the cold-cuts version, pork bánh mì has the most accessible ingredients list. Here, I call for pork shoulder (a common cut) and pâté, which is now in most cheese aisles of large grocers.

Key Ingredients in Bánh Mì

• Vietnamese baguette: Vietnamese baguettes are cotton-soft on the inside with a very thin crispy layer on the outside. They are the best when procured from a Vietnamese bakery.

• Pork: Pork is the most common protein in Vietnamese cuisine and is one of the most popular bánh mì fillings. At large bánh mì shops, pork is grilled in the oven by baking to temperature and then finishing on the broil setting to char. It’s a great way to grill in bulk as well as a great low-effort way to achieve grilled pork without the hassle! For best results, cut pork against the grain so the meat is more tender.

• Pickled carrots and daikon radish: Vietnamese pickles are usually quick-pickled. Grate your carrots and daikon and pickle them for one hour before using.

• Cilantro sprigs: Vietnamese bánh mì uses the entire cilantro sprig. The sprigs have a lot of cilantro flavor and perfectly fit the length of a sandwich.

• Pâté: While pâté is more common in the cold-cuts version (bánh mì dặc biệt), I’ve added it as an optional ingredient to this recipe because it adds more savoriness. Pâté is very accessible in large grocery stores in the cheese aisle.

• Mayo: If you can get Kewpie mayo (now more easily found in large grocers), that would be best! It is more eggy than regular mayo. Otherwise, regular mayo works as a great swap.

How to Make Bánh Mì

This recipe makes it easy to achieve the popular grilled pork bánh mì or “bánh mì thịt nướng” through oven broiling instead of a charcoal grill. I find this method much more convenient and clean — even the famous bánh mì shops cook their pork this way.

1. Make the pickles. Toss grated carrots and daikon radish with kosher salt, squeezing out as much liquid as possible. Marinate in a mixture of water, granulated sugar, and white vinegar for at least 1 hour.

2. Make the pork. Marinate sliced pork shoulder in a mix of minced shallot, granulated sugar, minced garlic, fish sauce, oil, soy sauce, and black pepper. Bake the pork until almost cooked through, then finish under the broiler to achieve that delicious char.

3. Assemble the sandwiches. Once pork is done, assemble your bánh mì with mayo, pâté (optional), Maggi seasoning (or soy sauce), cucumbers, jalapeño, cilantro, pickled veggies, and pork.

Helpful Swaps

• If you don’t have a Vietnamese bakery near you, great alternatives are French sandwich rolls or Mexican bolillo rolls from a supermarket bakery as long as it is soft and fluffy on the inside. I do not suggest a skinny French baguette because the outside is too tough and the inside is not soft enough for a bánh mì.

Storage and Make-Ahead Tips

• The pork can be cooked ahead of time and refrigerated for up to 4 days to reheat for quick assembly.

• The pickled veggies can be made a week in advance and refrigerated until you’re ready to assemble.

Roasted Pork Bánh Mì Recipe

These classic Vietnamese sandwiches come together quickly with pickled carrots, daikon radish, and roasted pork. No grill needed!

Prep time 40 minutes

Cook time 30 minutes

Makes Makes 4

Ingredients

For the pickles:

• 8 ounces carrots (2 medium), peeled and grated on the large holes of a box grater (about 2 cups)

• 8 ounces daikon radish, peeled and grated on the large holes of a box grater (about 2 cups)

• 1 teaspoon kosher salt

• 2/3 cup water

• 1/3 cup granulated sugar

• 1/3 cup distilled white vinegar

For the pork:

• 1 small shallot, minced (about 1/4 cup)

• 1/4 cup granulated sugar

• 2 tablespoons minced garlic (about 8 cloves)

• 2 tablespoons fish sauce

• 1 tablespoon neutral oil, such as canola

• 1 tablespoon soy sauce or Maggi seasoning

• 2 teaspoons freshly ground black pepper

• 1 1/2 pounds boneless pork shoulder, butt or roast, cut across the grain into 1/4-inch thick strips

• Cooking spray

For assembly:

• 4 (9-inch) "baguette" rolls from a Vietnamese or Asian market, or 4 French or Italian sandwich rolls

• 4 tablespoons mayonnaise, preferably Kewpie

• 4 tablespoons pork or chicken pâté (optional)

• 1 medium jalapeño, cut crosswise into 1/4-inch thick rounds (optional)

• Soy sauce or Maggi seasoning

• 4 (about 9-inch long, 1/4-inch thick) cucumber spears

• 16 sprigs fresh cilantro

Instructions

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Make the pickles:

1. Place 8 ounces peeled and grated carrots and 8 ounces peeled and grated daikon in a fine-mesh strainer set in the sink or in a bowl. Sprinkle with 1 teaspoon kosher salt, and toss and massage the salt into the vegetables with your hands. Squeeze out as much excess liquid as you can. Discard the liquid and transfer the vegetables to a 24-ounce canning jar or medium heat-proof bowl.

2. Heat 2/3 cup water, 1/3 cup granulated sugar, and 1/3 cup distilled white vinegar in a small saucepan over medium-high heat until sugar is dissolved, about 2 minutes.

3. Pour over the vegetables and make sure they are fully submerged in the brine. Cover and let sit at room temperature for at least 1 hour before using.

Make the pork:

1. Stir 1 minced small shallot, 1/4 cup granulated sugar, 2 tablespoons minced garlic, 2 tablespoons fish sauce, 1 tablespoon neutral oil, 1 tablespoon soy sauce, and 2 teaspoons black pepper together in a large bowl or gallon zip-top bag. Add 1 1/2 pounds sliced boneless pork shoulder and toss to coat. Cover the bowl or seal the bag. Refrigerate for at least 1 hour or up to overnight.

2. Arrange an oven rack in the upper third of the oven and heat the oven to 375ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack on top. Coat the rack with cooking spray. Arrange the marinated pork into a single layer on the rack (it’s okay if the rack is crowded).

3. Roast until the pork is almost cooked through and registers 140ºF, about 10 minutes. Turn on the broiler and broil until the pork is charred in spots, 2 to 5 minutes per side. Let cool slightly while you toast the bread and assemble the sandwiches.

Assemble the sandwiches:

1. Reduce the oven temperature to 375ºF. Split 4 Vietnamese baguettes in half with a serrated knife. Close the bread back up, then wrap in aluminum foil. Bake until the outside is lightly crispy to the touch, 5 to 7 minutes.

2. Assemble each sandwich: Open up the bread again. Spread 1 tablespoon of the mayonnaise on the cut side of the bottom half. Spread 1 tablespoon of the pâté if desired on top of the mayonnaise. Top with about 4 jalapeño slices if desired, 1/4 cup of the pickles (drained), 1/4 of the pork slices, and a few dashes soy sauce. Top with 1 cucumber spear and 4 fresh cilantro sprigs. Close the sandwich with the top of the baguette and cut in half with the serrated knife if desired.

Recipe Notes

Make ahead:

• The pork can be cooked up to 4 days ahead. Refrigerate in an airtight container. Reheat the pork in the microwave until just warmed through before assembling the sandwiches.

• The pickles can be made up to 2 weeks ahead and refrigerated in an airtight container.

Storage: Leftover pork can be refrigerated in an airtight container for up to 4 days. Leftover pickles can be refrigerated in an airtight container for up to 1 month.

Further Reading

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