This traditional Vietnamese Banh Mi Sandwich will blow your mind! A mini soft baguette, smeared with sriracha mayo, topped with thinly sliced marinated pork, pickled vegetables, and tons of cilantro. It’s heaven! Originally published July 19, 2018.

banh mi sandwich.
Table of Contents
  1. This is the Best Banh Mi Sandwich Recipe
  2. What is a Banh Mi Sandwich?
  3. Homemade Banh Mi Sandwich ingredients
  4. How to make a Banh Mi sandwich
  5. Banh Mi Recipe variations
  6. How to serve Banh Mi Sandwiches
  7. How to store a Homemade Banh Mi
  8. More Asian dishes you will love!
  9. Banh Mi Recipe Recipe

This is the Best Banh Mi Sandwich Recipe

This morning I went to Safeway at 6:45am. Never in my life have I set foot in a grocery store so early, but it was kind of nice! No crowds, and employees everywhere asking me if they could help me find anything. YES! please help me, where is the daikon because I’m making BANH MIIIII!!

(I forgot to mention that my pleasant early morning Safeway jaunt ended with me driving halfway home before realizing that I didn’t have my phone. I drove all the way back and found it in the cart right where I left it. Doh! Maybe it was a little TOO early in the morning.)

But back to the Banh Mi’s. Have you heard of them? Have you had one? The time is now! Just look at this!

Want to save this recipe?
Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please!
banh mi recipe.

What is a Banh Mi Sandwich?

A banh mi is a Vietnamese sandwich with an amazing combo of flavors and textures. Every banh mi starts with a delicious mini baguette: crispy crust on the outside, soft tenderness on the inside. You stuff it with meat (pork, chicken, ham, pâté, it varies!) and veggies (carrots, daikon radish, cucumbers). Mayo is a must. In my book cilantro is a must too, but I know some of you out there can’t stand it and that’s FINE. Seriously though, it won’t ruin your banh mi to leave it out.

Homemade Banh Mi Sandwich ingredients

Here’s a quick list of everything you’ll need to make a banh mi. Scroll down to the recipe card at the bottom of the post for more!

  • pork tenderloin
  • shallot
  • garlic
  • sugar
  • honey
  • fish sauce
  • sesame oil
  • Kosher salt
  • black pepper
  • carrots
  • daikon radish
  • white vinegar
  • mayonnaise
  • Sriracha
  • bolillo rolls, mini soft baguettes, or hero rolls
  • English cucumber
  • jalapeno pepper (optional) 
  • cilantro
banh mi sandwich held in a hand.

How to make a Banh Mi sandwich

Start with a soft (not crunchy!) mini french baguette. Hero/hoagie rolls will work but it’s even better if you can find Bolilo rolls. They are Mexican rolls used to make tortas, and I found them in the bakery section at Safeway. Whatever roll you use, make sure it’s not so crunchy that it will scrape the roof of your mouth, who wants that?

I asked the butcher behind the counter if she would slice the pork tenderloin for me. SOOO much easier than doing it at home. Grab a pork tenderloin from the shelf and ask the butcher to do the hard work for you! It will be hard to get it this thin at home. On the right are all the ingredients you need for the marinade. I just tossed it all in the blender because I’m lazy!

thinly sliced pork, vegetables and oil for making a marinade.

There should be a 2:1 ratio of veggies to meat on a traditional Banh Mi sandwich, but if you cheat and add more pork I won’t tell anyone. Besides the cilantro leaves and pickles, the thinly sliced and marinated pork is what MAKES this sandwich. It is so tender and flavorful.

pork marinated and cooked for banh mi.

The pickled daikon and carrots are KEY to a great banh mi sandwich. Daikon is a kind of radish commonly used in Vietnam and Asian cuisine generally, and if you can’t find any, just swap them out for radishes (radishes are stronger so maybe don’t use as much). The pickling process only takes about an hour. They last for months in the fridge, so if you have any leftover (I always make extra!) then you will have a ready to go sandwich topping in your fridge! Or burger topping! Or pulled pork topping! I’m telling you it’s so good!

Here’s what a daikon looks like. And how I chopped it to get matchsticks. Lay flat and slice again after this step, they will look like this:

daikon radish and carrots on a cutting board, then thinly sliced.

Here are the carrots and daikon after 15 minutes of sitting in a bit of salt and sugar. It makes them flexible. They will still be crunchy, but will be able to bend without snapping.

carrots and daikon radish thinly cut for pickling.

Oh yeah baby. Pile those jalapeños on.

pork banh mi with the top bun open.

I made these Banh Mi’s several hours ago now and am learning just how much I rub my eyes. Because after slicing those jalapeños my eyes are burning! Gah! Be careful! Or buy latex gloves for the kitchen. Why do I not do this??

banh mi sandwich with lots of fresh veggies.

Banh Mi Recipe variations

Here are some ideas for adding new flavors and textures to your banh mi. Try them out and comment below the recipe to tell us how you liked them!

  • Add Maggi seasoning sauce. This is a classic flavor to add to Asian food. Just sprinkle a little on the mayo for more umami!
  • Put a fried egg in it. For a while there it seemed like people were putting fried eggs on everything! But a fried egg really is amazing in a banh mi.
  • Switch out your protein. If you don’t want to use pork, substitute thinly sliced chicken or pork belly. You could totally just use thinly sliced chicken breast from the deli in a pinch! Obviously if you go this route, just use it cold and skip the marinating and cooking.
  • Leave out (or replace) the cilantro. In my opinion, Banh Mi sandwiches are just an excuse to eat fistfuls of cilantro. Could there be anything better?? I know all the cilantro haters out there are gagging right now. But wait come baaack! You can replace the cilantro with another herb if you want! I think it would be good with basil (ooh! Thai basil if you can find it!) or even mint. Or maybe dill??
banh mi sandwich cut in half.

How to serve Banh Mi Sandwiches

For me a banh mi sandwich is a complete meal. You could totally serve any side you want of course, from fries to potato chips to fruit salad. It’s also great with a cold soda or juice, like orange or pineapple. 

How to store a Homemade Banh Mi

It’s best to store the ingredients for a homemade banh mi separately. That way your bread won’t get soggy and your veggies will stay crisp. Everything except the bread should be stored in the fridge. I don’t recommend freezing anything. A banh mi is meant to be made fresh. 

banh mi sandwich.

More Asian dishes you will love!

Asian Pork Tenderloin with Ginger Glaze (Slow Cooker) << this pork would also be delicious on a Banh Mi Sandwich!

Grilled Pork Tenderloin with Peanut Lime Sauce << this is soo good. Grilled pork tenderloin is amazing.

Leftover Turkey Banh Mi << this is a much more simplified version of today’s recipe. Use any protein you like!

Banh Mi Hot Dogs from Lemons for Lulu

Lemongrass Beef Banh Mi with a Fried Egg on Top from The Little Kitchen

Cheesy Shrimp and Grits Banh Mi in a Waffle Cone from FoodieCrush

Facebook | Pinterest | Instagram


Banh Mi Recipe

4.91 from 10 votes
Prep: 20 minutes
Cook: 20 minutes
Total: 3 hours 40 minutes
Servings: 6 Servings
These traditional Vietnamese Banh Mi Sandwiches will blow your mind! A mini soft baguette, smeared with sriracha mayo, topped with thinly sliced marinated pork, pickled veggies, and tons of cilantro. It’s heaven! 


  • 2 pounds Open Nature Pork Tenderloin
  • 1 shallot
  • 3 cloves garlic
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 2 tablespoons fish sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 medium carrots
  • 1 large daikon, or 2 small
  • 1 & 1/2 tablespoons sugar, to release water
  • 1 & 1/2 tablespoons salt, to release water
  • 1/2 cup sugar
  • 1 cup water, warm
  • 1 cup white vinegar
  • oil, for searing pork
  • 1 cup mayonnaise
  • 1 tablespoon Sriracha sauce
  • 6-8 bolilo rolls, mini soft baguettes, or hero rolls
  • 1 to 2 English cucumbers, sliced into rounds
  • 2 jalapenos, optional, sliced into rounds
  • 2 bunches cilantro


  • Begin by slicing the pork tenderloin very thin. Or better yet, ask your butcher to do this for you! They can do it in about 2 minutes and it will save you tons of time. And they will get it much thinner than you can get it at home. 
  • In a blender or food processor, add the shallot, garlic, sugar, honey, fish sauce, sesame oil, salt and pepper. Pulse until combined. It’s okay if there are chunks of onion or garlic. You can also just chop the shallot and garlic by hand and mix it all together in a bowl, I’m just lazy. 
  • Add the marinade and thinly sliced pork to a medium bowl, cover, and refrigerate for at least an hour, or up to 24 hours. 
  • Make the picked veggies: Chop the carrots and daikon into matchsticks. See photos. You want them to be about the length of a matchstick and the thickness of your average chop stick. It doesn’t have to be perfect! Don’t stress about it. Just chop them up thin-ish and your sandwich is going to taste amazing. 
  • Add the chopped veggies to a large bowl and sprinkle with 1 and 1/2 tablespoons salt and 1 and 1/2 tablespoons sugar. Use your hands to massage the sugar and salt into the veggies. We’re doing this to get the carrots and daikon to release water, so that they will be flexible but still crunchy. After 15 minutes of sitting in the salt and sugar, you should be able to bend a carrot without it snapping (see photo). 
  • Pour the veggies into a colander and rinse them under water until all the salt and sugar is washed off.
  • Rinse out the bowl and make the brine: combine 1/2 sugar and 1 cup warm water, and stir to dissolve. Add the vinegar and a few shakes of salt. Stir it all together.
  • Add the rinsed carrots and daikon to the vinegar mixture, make sure all the veggies are covered, and stick it in the fridge for 45 minutes. (They will keep for months in the fridge!) 
  • When the pork has marinated, heat a large skillet over medium high heat. Add about a tablespoon of oil to the pan. Make sure it is shimmering. 
  • Add the pork strips in batches. If you add it all at once, it will not brown. Make sure there is about an inch of space in between each piece of pork.
  • Sear the pork for about 1-2 minutes, then flip and sear for another minute or so. If you sliced the pork yourself, you will probably have to cook it longer because it will be thicker. Adjust the heat as necessary, you want to keep it as high as possible without the pan scorching. 
  • Continue searing until all the pork is cooked. Add more oil as necessary. Set aside on a plate, or put it in the oven on a pan on the “keep warm” setting (170 degrees F). 
  • In a small bowl, combine 1 cup mayonnaise and 1 tablespoon Sriracha (more or less Sriracha to taste). 
  • To assemble: Slice a roll in half lengthwise. Spread both sides with Sriracha mayo. 
  • Top one side with pork, sliced cucumber, sliced jalapeno, lots of pickled carrots and daikon, and fistfuls of cilantro (you can chop it if you want, I just tore it from the top of the bunch.)
  • Top with the other half of the roll and eat! Serve with more Sriracha mayo if you want. 


Serving: 1sandwich | Calories: 1106kcal | Carbohydrates: 163g | Protein: 55g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 4596mg | Potassium: 1286mg | Fiber: 10g | Sugar: 33g | Vitamin A: 7112IU | Vitamin C: 25mg | Calcium: 259mg | Iron: 10mg
Course: Main Course
Cuisine: vietnamese
Calories: 1106
Keyword: banh mi, sandwich
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

Categorized as , , , , ,

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

You May Also Like...


  1. What a tasty recipe, I tried it out and replaced the meat with a Pork belly and added Pate’ as well, most excellent but pretty rich lol. Making this again for sure.

  2. Of all the recipe sites around, I trust your tastebuds most. I’ve made the Cuban pork monthly for 5 months in a row and have perfected beans and rice to go with it. The Bahn mi pork is marinating now and I imagine it will also be a repeat. Thanks for sharing your love of food! 

    1. Wow what a compliment April, thank you! So glad you are loving the Cuban Mojo Pork. It’s so good with rice and beans! I hope the banh mi’s turned out just as amazing! Thanks for stopping by :)

  3. I made this tonight for supper, and while it is a little time-intensive, it was delicious enough to be worth the process. Banh Mi, I love you.

  4. Thanks for this recipe. I substituted the pork with chicken breast and it was amazing. Great marinade on the meat, loved the crunch of the fresh veggies, and the bolilo bread was a good recommendation – found these buns at a local grocery store (had never noticed them before…) and was soft, chewy bread, perfect for this sandwich! I also made your chicken biryani last week – amazing flavors, perfectly cooked rice and chicken, provided lots of leftovers for the week! Thanks for all your posts, keep it up!! Kim

    1. Yes I’m so glad you made this Kim! Now I am craving a huge Banh mi sandwich. Good idea using chicken, I’ll try that sometime! And so glad you loved the biryani. Thanks for reviewing!!

  5. 6:45 am? Yikes. I would have probably left more than my phone there lol. This sandwich looks so amazing. I’m sitting at my desk here at work (it’s 9:20 am right now) and I really want to eat it. Love Vietnamese food mmmmmm.

    1. Who says a Banh Mi sandwich can’t be breakfast food? I mean it’s got lots of vegetables…. ;)

    1. REALLY?? Of all the people in the world who hate cilantro Misty, I was sure you would be one of them ;)

  6. This looks delicious Karen.  My mouth is watering! One question: how thin to ask the butcher to slice it? What’s the optimum thickness? I bet if the pork loin is partly frozen you can get the slices pretty thin at home.  I always freeze my meat for stir-fry for a bit so it’s easier to slice so I bet that would work for this.

    1. As thin as they can get it basically. Between 1/8 inch and 1/4 inch would be ideal. I have a picture up there that shows how thin mine was sliced. That’s good tip to put it in the freezer!! You have to make this Kris, I know how much you love cilantro!!

  7. Those of us that are lucky enough to live in the Bay Area have so many places we can order and eat these wonderful Vietnamese sandwiches but now I don’t need to drive to one of those places! Thank you so much for posting this recipe and I’ve put the ingredients on my grocery list.

    1. Yes we are so spoiled living near the bay!! So many amazing food options. I hope you love this home version just as much Laurie!! Thanks for commenting!

  8. This sounds great but I am not a fan of traditional radishes at all. I do, however, love pickled vegetables (vinegar is my favorite condiment). Is there a chance I will like daikon? I’m one of those “cilantro tastes like soap” people so I am thinking I will use a combo of basil and dill in its place. 

    1. Hey Fran! I think daikon will be a great option for you. It is pretty mild. If I were you I would buy a small daikon and extra carrots just in case. If you don’t love it, at least you will have the carrots which you are sure to love and will still make a delicious sandwich! I think basil and dill would be a great sub for the cilantro!!

  9. This also one of my favorite sandwiches! Love the crunch and color the veggies give it!
    I pinned a recipe that combined a philly cheese steak with a banh mi, I’m gonna try too.
    Yum now I’m craving this!

    1. Philly Cheesesteak Banh Mi!!!! omg!!!! Going to go find that recipe that sounds amazing!!! Hope you get to eat some version of Banh mi soon Angie, thanks for commenting!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.