Banh Mi with Pickled Vegetables

This vibrant Vietnamese Banh Mi sandwich features a crispy baguette filled with juicy marinated pork (or chicken/tofu), crunchy pickled carrots and daikon, fresh cucumber, jalapeños, cilantro, and a creamy mayo spread. It’s a perfect balance of sweet, tangy, spicy, and savory flavors—light yet satisfying for breakfast or brunch.

Why You’ll Love This Recipe

This homemade Banh Mi with Pickled Vegetables is the ultimate upgrade to any sandwich game! The crusty baguette gives that perfect crunch, while the quick-pickled carrots and daikon add bright tanginess and crunch that cuts through the richness beautifully. Whether you go classic with marinated pork, lighter with grilled chicken, or plant-based with crispy tofu, every bite is an explosion of fresh, bold Vietnamese flavors. It’s surprisingly easy to make at home, feels gourmet, and is much healthier than takeout versions (you control the oil and sugar). Perfect as a healthy breakfast idea, weekend brunch centerpiece, or impressive lunch—once you try this, you’ll never look at sandwiches the same way again!

Recipe Tips and Tricks

• Pickle the vegetables at least 1 hour ahead (or overnight) for maximum flavor and crunch.
• Slice the baguette almost all the way through but leave a hinge so it stays intact when filling.
• Toast the baguette lightly for extra crispiness without drying it out.
• Pat the protein dry before cooking for better browning and crisp edges.
• Spread mayo generously on both sides to create a moisture barrier and prevent sogginess.
• Layer ingredients carefully: spread → protein → pickled veggies → cucumber → jalapeños → herbs.

Yield: 4 Servings

Banh Mi with Pickled Vegetables

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Classic Vietnamese Banh Mi with crispy pork, pickled veggies, fresh herbs, and creamy mayo—flavor-packed perfection!

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

• ¼ cup mayonnaise
• ¼ cup sugar
• ½ cup rice vinegar
• ½ cup water
• 1 cup fresh cilantro sprigs
• 1 jalapeños, thinly sliced
• 1 large baguette (or 4 individual rolls)
• 1 large cucumber, thinly sliced lengthwise
• 1 lb pork shoulder or tenderloin, thinly sliced
• 1 small daikon radish, julienned
• 1 tbsp honey or sugar
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 tsp black pepper
• 1 tsp salt
• 2 medium carrots, julienned
• 2 tbsp fish sauce
• 3 cloves garlic, minced
• Optional: sriracha or chili garlic sauce

Instructions

1. Quick-pickle the veggies! In a jar, whisk together rice vinegar, water, sugar, and salt until dissolved. Add julienned carrots and daikon—press down to submerge. Let sit at least 1 hour (or overnight in the fridge).
2. Marinate the pork! In a bowl, mix fish sauce, soy sauce, honey, minced garlic, and black pepper. Add sliced pork, toss to coat, and let marinate 15–30 minutes.
3. Cook the pork! Heat vegetable oil in a large skillet over medium-high heat. Add the pork in a single layer and cook 3–4 minutes per side until caramelized and cooked through.
4. Prep the baguette! Slice the baguette lengthwise, leaving a hinge on one side. Lightly toast the cut sides in the oven or on a skillet for extra crispiness.
5. Spread the magic! Generously spread mayonnaise on both cut sides of the baguette—this keeps everything moist and delicious.
6. Layer the cucumber! Arrange thin cucumber slices along the bottom half of the baguette for cool crunch.
7. Add the protein! Pile the warm, caramelized pork slices evenly over the cucumber layer.
8. Pile on the pickles! Drain the pickled carrots and daikon, then add a generous handful on top of the pork.
9. Bring the heat & freshness! Layer jalapeño slices (as much as you like) and tuck in plenty of fresh cilantro sprigs.
10. Close and enjoy! Gently press the top half of the baguette down, slice into portions if desired, and serve immediately—take that first incredible bite and savor every amazing flavor!

Notes

• Pickling time is flexible—longer pickling = more tangy flavor.
• For authentic texture, look for a baguette with a thin, crackly crust and soft interior.
• This sandwich is best eaten fresh, but components store well for quick assembly later.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 628Total Fat 40gSaturated Fat 11gUnsaturated Fat 29gCholesterol 108mgSodium 1590mgCarbohydrates 36gFiber 5gSugar 24gProtein 31g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Baguette: Choose a fresh, crusty Vietnamese-style baguette or French baguette with a light, airy interior and thin, crisp crust.
• Pork (or chicken/tofu): Thinly sliced pork shoulder or tenderloin is traditional; chicken breast or extra-firm tofu works great for lighter or vegan options.
• Pickled carrots & daikon: The classic duo—daikon adds mild radish flavor and crunch; carrots bring sweetness and color.
• Fresh cilantro & jalapeños: Essential for authentic brightness and heat—remove jalapeño seeds for milder spice.
• Mayonnaise: Traditional Vietnamese Banh Mi uses a rich mayo spread—use full-fat or light, or mix with sriracha for extra kick.
• Marinade ingredients: Fish sauce, soy sauce, garlic, sugar, and black pepper create that signature sweet-savory Vietnamese flavor.

Variations and Substitutions

• Vegetarian/Vegan Banh Mi: Use crispy fried tofu, grilled portobello mushrooms, or tempeh instead of meat; use vegan mayo.
• Chicken Banh Mi: Swap pork for grilled or pan-seared chicken breast marinated the same way.
• Spicy version: Add sriracha or chili garlic sauce to the mayo or extra fresh chilies.
• Breakfast twist: Add a fried egg or scrambled egg for a hearty morning version.
• Lower carb: Serve open-faced on one half of the baguette or use lettuce wraps.
• Gluten-free: Use gluten-free baguette and tamari instead of soy sauce.
• Different protein: Try grilled shrimp, lemongrass beef, or even leftover roast chicken.

Storage Options

Best enjoyed fresh while the baguette is crispy and vegetables are crunchy. If needed, store components separately (pickled veggies, cooked protein) in airtight containers in the refrigerator for up to 3 days. Assemble just before eating to prevent soggy bread. Pickled vegetables keep well in the fridge for up to 2 weeks.

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