Sandwiches Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Banh Mi
A Vietnamese classic with savory meat, pickled vegetables, and fresh herbs in a baguette.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Heat a wok or heavy skillet over high heat. Add the marinated lemongrass pork and stir-fry rapidly for 5-7 minutes until the edges are beautifully caramelized and slightly charred. Remove from heat.
- 2
Slice the baguette horizontally, leaving the hinge intact. For authenticity, scoop out a small amount of the soft bread from the top half to make room for fillings.
- 3
Lightly toast the open baguette in an oven for 2 minutes just to crisp the crust.
- 4
Spread the mayonnaise generously on the bottom half of the bread and drizzle the Maggi seasoning (or soy sauce) over the top half.
- 5
Layer the hot, caramelized pork over the mayonnaise. Top with the cucumber spears, then a generous amount of drained pickled daikon and carrots.
- 6
Finish with an abundance of fresh cilantro sprigs and the sliced jalapeños. Close the baguette firmly and serve immediately.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
54/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving440
Calories
13 g
Protein
84 g
Carbs
12 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Banh mi is a Vietnamese sandwich born from French colonial influence, marrying the airy baguette introduced under colonization with Vietnamese flavors like pickled daikon, cilantro, chili, and savory marinated pork. The result is a fusion built on contrast: crisp bread, cool pickles, fresh herbs, and hot caramelized meat in one bite.
Listahan note
This version stir-fries the lemongrass pork over high heat to caramelize and char the edges, and hollows out the top of the baguette so the fillings sit inside rather than spilling, with mayo and Maggi on opposite halves to season from both sides.
Technique cues
- Stir-frying the marinated pork over high heat caramelizes the edges quickly, which builds the savory char that the cool pickles and herbs play against.
- Scooping out a little of the soft interior crumb makes room for the fillings so the baguette closes around them instead of bursting.
- Spreading mayo on one half and drizzling Maggi on the other seasons the sandwich from both sides and keeps the bread from going uniformly wet.
Kitchen flow
- Parallel prep
- Toast and hollow the baguette while the marinated pork stir-fries, so the hot meat goes into warm bread.
- Make-ahead
- Make the pickled daikon and carrot days ahead, since they only improve and are the slowest component.
- Leftover move
- Pile leftover pork and pickles over steamed rice with a fried egg for a quick rice bowl.
- Cleanup rhythm
- Stir-fry in one wok and the only real scrub is the caramelized fond, which lifts with a splash of water.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
thinly sliced pork shoulder marinated in lemongrass, garlic, and fish sauce
Main protein
Purpose: The lemongrass-garlic-fish-sauce marinade gives the deep, aromatic, umami-rich char that defines a banh mi.
Handling: Slice it thin and stir-fry hot and fast so the edges caramelize before the meat overcooks.
Adaptation: Marinated chicken thigh works with the same marinade; it chars a little less but stays juicy.
pickled daikon and carrot julienne
Acidic crunch
Purpose: The do chua pickles provide the bright, tangy crunch that cuts the rich pork and is essential to the sandwich's balance.
Handling: Drain them well before adding so the brine does not soak into the bread.
Adaptation: Quick-pickled cucumber and carrot in rice vinegar approximates it if daikon is unavailable.
fresh cilantro sprigs
Fresh herb
Purpose: Its citrusy, green freshness lifts the whole sandwich and is a signature banh mi note.
Handling: Use whole sprigs with tender stems and add them last so they stay vivid.
Adaptation: Thai basil or a mix of mint and parsley gives a different but still bright herbal layer.
Maggi seasoning or soy sauce
Umami seasoning
Purpose: A few drops add salty depth and the distinctive savory note that ties the fillings together.
Handling: Drizzle it sparingly on the top half so it seasons without making the bread soggy.
Adaptation: A light soy sauce or a dash of tamari covers it; tamari also keeps it wheat-aware for some diets.
crusty personal-sized French baguette
Structure
Purpose: Its thin, shattering crust and airy interior is the defining vehicle, light enough to highlight the fillings.
Handling: Toast it briefly to re-crisp the crust, then hollow the top half for the fillings.
Adaptation: A light, crusty sub roll works; choose the airiest one you can find to mimic the texture.
Technique notes
- Get the wok genuinely hot before the pork goes in; a crowded, cool pan steams the meat instead of charring it.
- Drain the pickles thoroughly so their brine flavors the sandwich without soaking the crust into softness.
- Layer wet-to-dry from the bread inward: mayo and meat first, then pickles, then herbs and chili on top so the crust stays crisp.
Ingredient swaps
- Soy-free direction
- Replace the Maggi or soy sauce with coconut aminos and use a soy-free mayo; the savory depth is a touch sweeter.
- Fish-free direction
- Marinate the pork in soy or coconut aminos with extra garlic instead of fish sauce; you lose some funk but keep the savory char.
- Egg-free direction
- Use a vegan mayo so the sandwich is egg-free while keeping the creamy layer that balances the pickles.
Serve alongside
- Vietnamese spring rolls
- Green papaya salad
- Shrimp chips
- Pickled vegetable plate
- Vietnamese iced coffee
- Cold lager
- Lime soda
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store the cooked pork and the pickles separately in the fridge for up to 3 days; do not pre-assemble.
- Reheat the pork quickly in a hot pan to recover the char, then build the sandwich fresh on re-toasted bread.
- Freeze the cooked pork for up to 2 months and thaw in the fridge; keep the herbs and pickles fresh.
Equipment
- Wok or heavy skillet
- Tongs
- Serrated knife
- Fine strainer for draining pickles
Make this household-aware
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Plan it in Listahan
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