Vietnamese Bánh Mì at Home
A classic Vietnamese bánh mì built on crisp baguette, savory pork, quick pickles, fresh herbs, and a swipe of pâté and mayo—bright, crunchy, and deeply satisfying like the best corner-stall sandwich.
Bánh mì is the taste of Vietnam’s streets: a warm baguette cracked open at a busy cart, filled fast to the rhythm of morning traffic. It carries history in every bite—French bread meeting Vietnamese pickles, herbs, and sauces. This home version keeps the spirit of the market with quick đồ chua, fragrant pork, and that signature hot-cold crunch.
Total Time
37 min
Prep Time
25 min
Cook Time
12 min
Servings
4
Ingredients
Quick Pickled Vegetables (Đồ Chua)
- •1 medium carrot, peeled and cut into fine matchsticks (about 1 cup)
- •1 small daikon radish, peeled and cut into fine matchsticks (about 1 1/2 cups)
- •1/4 cup rice vinegar
- •1/4 cup warm water
- •2 tbsp sugar
- •1 1/2 tsp kosher salt
Pork Filling
- •1 lb (450 g) pork shoulder or pork butt, thinly sliced (or slice then lightly pound)
- •2 tbsp fish sauce
- •1 tbsp soy sauce
- •1 tbsp brown sugar
- •2 cloves garlic, finely minced
- •1 tbsp finely minced lemongrass (tender inner part only), optional but recommended
- •1 tsp freshly ground black pepper
- •1 tbsp neutral oil (plus more for cooking if needed)
Sandwich Assembly
- •4 small Vietnamese-style baguettes (or 2 medium baguettes), split lengthwise
- •4 tbsp mayonnaise (Kewpie or regular)
- •4 tbsp pâté (chicken liver pâté or pork pâté), optional but traditional
- •1 cucumber, cut into thin spears or rounds
- •1–2 fresh jalapeños or Thai chilies, thinly sliced
- •1/2 cup fresh cilantro sprigs
- •1/2 cup fresh mint and/or Thai basil leaves (optional but great)
- •1/2 small red onion, very thinly sliced (optional)
- •Maggi seasoning or soy sauce, a few dashes (optional)
Instructions
- 1
Make the quick pickles: In a bowl or jar, stir rice vinegar, warm water, sugar, and salt until dissolved. Add carrot and daikon, toss to coat, and let pickle at least 20 minutes (30–60 minutes is even better). Drain lightly before using.
- 2
Marinate the pork: In a bowl, mix fish sauce, soy sauce, brown sugar, garlic, lemongrass (if using), black pepper, and 1 tbsp oil. Add sliced pork and toss well. Marinate 15–30 minutes at room temperature (or cover and refrigerate up to 8 hours; bring closer to room temp before cooking).
- 3
Cook the pork: Heat a skillet or grill pan over medium-high heat. Cook pork in a single layer (work in batches if needed) until caramelized and cooked through, about 2–3 minutes per side depending on thickness. Transfer to a plate.
- 4
Warm the bread: Lightly toast or warm the baguettes in a 350°F (175°C) oven for 3–5 minutes, or until the crust is crisp and the inside is warm.
- 5
Build the bánh mì: Spread mayonnaise on one side of each baguette and pâté on the other (if using). Pile in the warm pork, then add cucumber, a generous handful of drained pickles, sliced chilies, and herbs. Add red onion if using, and finish with a few dashes of Maggi or soy sauce if desired.
- 6
Serve: Press gently, slice if you like, and eat right away while the bread is crisp and the filling is still warm.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.