Crisped Banh Mi Sandwich with Pickled Vegetables and Cilantro Aioli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Vietnamese-style sandwich featuring crispy baguette filled with savory pork, tangy pickled vegetables, and a fresh cilantro-infused aioli. This vietnamese-inspired sandwiches & wraps ready in about 50 minutes blends about 12 inches French baguette, thinly sliced pork shoulder, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 580 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 40 min Cook: 10 min Serves 2 Vietnamese cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 1/3 cup rice vinegar, 2 tbsp sugar, and 1/2 tsp salt in a bowl, stirring until sugar dissolves. Add 1 medium julienned carrot and 1/2 cup julienned daikon radish. Let vegetables pickle for at least 30 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 8 oz thinly sliced pork shoulder and sear for 3-4 minutes per side until cooked through and slightly caramelized.
  3. Step 3: In a small bowl, mix 1/4 cup mayonnaise with 2 tbsp chopped fresh cilantro and 1 minced garlic clove to make cilantro aioli.
  4. Step 4: Slice the 12-inch French baguette lengthwise without cutting all the way through. Toast the bread lightly under a broiler or in a toaster oven until golden and crisp.
  5. Step 5: Spread cilantro aioli evenly on both sides of the toasted baguette. Layer cooked pork, drained pickled carrot and daikon, thinly sliced 1/2 cucumber, and optional jalapeño slices inside the baguette.
  6. Step 6: Press sandwich slightly and serve immediately for a crunchy, tangy, and savory banh mi experience.

Equipment for this recipe

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Frequently asked questions

How long does Crisped Banh Mi Sandwich with Pickled Vegetables and Cilantro Aioli take to make?

Total time is about 50 minutes (40 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Crisped Banh Mi Sandwich with Pickled Vegetables and Cilantro Aioli?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Crisped Banh Mi Sandwich with Pickled Vegetables and Cilantro Aioli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisped Banh Mi Sandwich with Pickled Vegetables and Cilantro Aioli for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crisped Banh Mi Sandwich with Pickled Vegetables and Cilantro Aioli?

Vietnamese sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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