Crusty Vietnamese baguette with grilled pork and pickled daikon
Classic Pork Banh Mi
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
4 sandwiches
Difficulty
Easy
Cost
Budget
$
Classic Pork Banh Mi
Crusty Vietnamese baguette with grilled pork and pickled daikon
★4.4(16)
A crispy-crusted baguette loaded with charred lemongrass pork, pickled daikon and carrot, fresh cilantro, jalapeno, and a swipe of pate. East meets West in every bite.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
The banh mi is a glorious collision of French and Vietnamese cuisines — a light, airy baguette filled with vibrant Vietnamese flavors. The contrast of crusty bread, rich meat, tangy pickles, and fresh herbs is perfection.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
Ingredients
- 4 Vietnamese-style baguettes or French demi-baguettes
- 1 lb pork shoulder, thinly sliced and marinated in lemongrass
- 1 cup pickled daikon and carrot (do chua)
- 4 tbsp liver pate or mayonnaise
- 1 bunch fresh cilantro
- 1 jalapeno, sliced
Instructions
- 1
Marinate sliced pork in lemongrass, fish sauce, garlic, and sugar for at least 30 minutes.
- 2
Grill or pan-sear pork over high heat until charred and caramelized, about 3 minutes per side.
- 3
Toast baguettes in the oven at 375°F for 5 minutes until crispy outside but soft inside.
- 4
Split baguettes and spread one side with pate, the other with mayonnaise.
- 5
Layer grilled pork, pickled vegetables, cucumber, cilantro, jalapeno, and a drizzle of Maggi sauce.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork shoulderGrilled chicken or tofu
Both make excellent banh mi fillings
Liver pateExtra mayonnaise or butter
Less authentic but still delicious
Tips & Storage
Pro Tips
Vietnamese baguettes are lighter and airier than French ones — look for them at Asian bakeries.
Make the pickled daikon and carrot a day ahead for stronger, more developed flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Assemble just before eating. Store components separately for up to 3 days.
Reheating
Not recommended assembled. Reheat the pork and toast a fresh baguette.
Nutrition Facts
Per serving (75mg) · 4 servings
Calories460
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates16g
Fat52g
Fiber880mg
Sugar3g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is do chua?
- Quick-pickled daikon and carrot in vinegar and sugar — the essential tangy-sweet element of every banh mi.
- Can I skip the pate?
- Yes, extra mayonnaise works, though the pate adds authentic richness and depth.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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