Banh Mi Sandwiches Recipe

Prepare Vegetables

Peel and julienne the daikon and carrot into matchstick pieces so you have about 1 cup of each.

Make Pickling Brine

In a heatproof measuring cup or small saucepan combine 1 cup rice vinegar, 1 cup water, 3 tablespoons sugar, and 1 teaspoon kosher salt. Stir and warm over low heat just until sugar dissolves (about 1–2 minutes). Remove from heat and let cool slightly.

Pickle

Place julienned daikon and carrot in a clean jar or bowl. Pour the warm brine over the vegetables, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1–2 hours) before assembling. Keeps refrigerated for up to 1 week.

Marinate Pork Shoulder

Thinly slice the pork shoulder against the grain. In a bowl combine 2 tablespoons soy sauce, 1 tablespoon fish sauce, 2 teaspoons honey, 1 tablespoon hoisin sauce, 1 teaspoon five-spice powder, 1 tablespoon vegetable oil, and 2 cloves minced garlic. Add the sliced pork and toss to coat. Marinate at least 30 minutes, or up to 4 hours in the fridge.

Cook Pork

Heat a large skillet or grill pan over medium-high heat. Add a little oil if pan is dry. Cook the marinated pork in a single layer until nicely browned and cooked through, about 2–3 minutes per side for thin slices (total 6–8 minutes depending on thickness). If using a grill, cook until edges char lightly. Remove from heat and let rest 2 minutes, then slice thicker pieces into bite-sized strips if needed.

Prepare Mortadella

If using Vietnamese mortadella (cha lua) or deli ham/sausage slices, warm them briefly in the same skillet for 30–60 seconds per side to develop light browning and take off coldness. This is optional but traditional in many banh mi vendors.

Prepare Spicy Mayonnaise

In a small bowl combine 1 cup mayonnaise with 2 teaspoons sriracha (adjust to taste) and 2 tablespoons softened butter. Mix until uniform. Taste and adjust heat or salt as desired.

Toast Baguettes

Lightly score or split the 4 small baguettes lengthwise (leave a hinge if you like). Spread a thin layer of butter on cut sides and toast in a 400°F / 200°C oven for 3–5 minutes or in a skillet until edges are crisp and interior slightly crunchy.

Spread

Spread a generous layer of the spicy mayonnaise on both inside faces of each toasted baguette. If using, drizzle a little extra hoisin or Maggi seasoning sparingly to taste.

Drain Pickles

Remove pickled carrots and daikon from the brine and drain well (reserve a little brine if you want extra tang). Pat lightly with paper towel if very wet.

Build Sandwich

On the bottom half of each baguette layer: several slices of warmed pork mortadella, then the cooked marinated pork strips. Top with a handful of drained pickled carrots & daikon, 1/4 cup thin cucumber slices, a generous amount of cilantro leaves, and a few thin slices of jalapeño or bird's eye chilies (remove seeds for less heat). Squeeze a lime wedge over the filling if desired.

Finish

Close the sandwich and press gently to compress. Slice each baguette into two if desired and serve immediately while bread is crisp and fillings are warm.

Offer extra hoisin, Maggi seasoning or fish sauce, and additional sriracha on the side. Banh mi are best eaten fresh; serve within an hour of assembling for optimal texture.