Bahn Mi Sandwich with Pickled Vegetables and Spicy Mayo

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Vietnamese sandwich layering savory pork, crunchy pickled carrots and daikon, fresh herbs, and a spicy mayonnaise on a crisp baguette. This Vietnamese-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs baguette, pork shoulder, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 2 Vietnamese cuisine 550 cal/serving

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Ingredients

1, about 12 inches baguette
1/2 lb, thinly sliced and cooked pork shoulder
1 medium, julienned carrot
1/2 cup julienned daikon radish
1/2 cup rice vinegar
2 tbsp sugar
1/2 tsp salt
3 tbsp mayonnaise
1 tbsp Sriracha sauce
1/2, thinly sliced cucumber
1/4 cup cilantro leaves
1 small, thinly sliced jalapeño
1 tsp soy sauce
1 tbsp vegetable oil

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Instructions

Step 1: Prepare pickled vegetables by combining 1/2 cup rice vinegar, 2 tbsp sugar, and 1/2 tsp salt in a bowl. Stir until sugar dissolves. Add 1 medium julienned carrot and 1/2 cup julienned daikon radish. Let sit for 30 minutes.
Step 2: Mix 3 tbsp mayonnaise with 1 tbsp Sriracha sauce in a small bowl to make spicy mayo.
Step 3: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 1/2 lb thinly sliced pork shoulder seasoned with 1 tsp soy sauce and cook for 4-5 minutes until browned and cooked through.
Step 4: Slice 1 baguette lengthwise without cutting through completely, toast lightly if desired.
Step 5: Spread spicy mayo evenly on both sides of the baguette. Layer cooked pork, pickled vegetables (drained), thinly sliced 1/2 cucumber, fresh 1/4 cup cilantro leaves, and 1 small thinly sliced jalapeño inside the baguette.
Step 6: Press sandwich gently, cut into 2 or 3 portions, and serve immediately.