Print

Flavorful Vietnamese Banh Mi Sandwich Recipe with Easy Pickled Carrots

Vietnamese banh mi sandwich - featured image
Print Recipe

A quick and easy Vietnamese banh mi sandwich featuring juicy marinated pork, tangy quick-pickled carrots, fresh herbs, and a crispy baguette. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 light, crusty French-style baguette (10–12 inches)
  • 1 pound thinly sliced pork shoulder or pork loin
  • 2 medium carrots, peeled and julienned
  • ½ cup rice vinegar
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • ½ cucumber, thinly sliced lengthwise
  • A handful of fresh cilantro leaves
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • Mayonnaise (to taste)
  • Optional: pickled jalapeños
  • Optional: dash of fish sauce
  • Optional: sriracha mixed into mayonnaise for spicy kick

Instructions

  1. Prepare the Pickled Carrots: Peel and julienne 2 medium carrots into thin matchsticks. In a small saucepan, combine ½ cup rice vinegar, ¼ cup granulated sugar, and 1 teaspoon salt. Heat gently, stirring until sugar dissolves. Pour the warm pickling liquid over the carrots in a bowl. Let sit at room temperature for at least 15 minutes or refrigerate up to 2 hours for tangier flavor.
  2. Marinate the Pork: Thinly slice 1 pound pork shoulder or loin against the grain. In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon vegetable oil, 1 teaspoon minced garlic, and 1 teaspoon minced fresh ginger. Toss pork slices in the marinade and let rest for 15-20 minutes.
  3. Prepare Fresh Veggies & Herbs: Thinly slice ½ cucumber lengthwise. Roughly chop a handful of fresh cilantro leaves. Set aside.
  4. Cook the Pork: Heat a skillet or grill pan over medium-high heat. Add marinated pork slices in a single layer (cook in batches if needed). Cook 2-3 minutes per side until browned and cooked through but still juicy. Remove from heat and keep warm.
  5. Toast the Baguette: Slice baguette lengthwise. Lightly toast in a preheated oven at 375°F for 5 minutes or on a skillet until golden and crisp.
  6. Assemble the Sandwich: Spread mayonnaise on both sides of the baguette. Layer cooked pork, pickled carrots (drain excess liquid), cucumber slices, and fresh cilantro. Add pickled jalapeños if desired. Press sandwich gently to combine flavors.
  7. Serve Immediately: Enjoy the sandwich fresh while the bread is crisp and flavors vibrant.

Notes

Use a light but sturdy baguette to hold fillings without collapsing. Quick pickling carrots for 15-20 minutes keeps them crisp and tangy. Toast the bread to prevent sogginess. For vegetarian version, substitute pork with grilled or pan-fried tofu marinated in soy sauce and garlic. Add sriracha mayo or pickled jalapeños for spice. Store pickled carrots separately for up to a week. Reheat pork gently and assemble sandwich fresh to maintain texture.

Nutrition

Keywords: banh mi, Vietnamese sandwich, pickled carrots, pork sandwich, quick pickling, easy banh mi, fresh herbs, grilled pork, tofu banh mi, quick sandwich

Find it online: https://blairrecipes.com/flavorful-vietnamese-banh-mi-sandwich-recipe-with-easy-pickled-carrots/