Crisped Banh Mi Sandwich with Pickled Vegetables and Cilantro Aioli

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A Vietnamese-style sandwich featuring crispy baguette filled with savory pork, tangy pickled vegetables, and a fresh cilantro-infused aioli. This Vietnamese-inspired sandwich and wrap recipe, ready in about 50 minutes, pairs French baguette, pork shoulder, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

Ingredients

• 1, about 12 inches French baguette
• 8 oz, thinly sliced pork shoulder
• 2 tbsp vegetable oil
• 1/4 cup mayonnaise
• 2 tbsp chopped fresh cilantro
• 1 minced garlic clove
• 1 medium, julienned carrot
• 1/2 cup julienned daikon radish
• 1/3 cup rice vinegar
• 2 tbsp sugar
• 1/2 tsp salt
• 1/2, thinly sliced cucumber
• 1, thinly sliced (optional) jalapeño

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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.