Crispy Banh Mi Sandwich with Pickled Vegetables and Cilantro

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

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 drafted and published.

A crunchy Vietnamese banh mi sandwich layered with savory pork, tangy pickled carrots and daikon, fresh cilantro, and spicy jalapeño on a crusty baguette. This Vietnamese-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs French baguette, grilled pork shoulder slices, carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 25 min Cook: 5 min Serves 2 Vietnamese cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 large French baguette
6 oz grilled pork shoulder slices
1/2 cup carrot, julienned
1/2 cup daikon radish, julienned
1/4 cup rice vinegar
2 tbsp sugar
1/2 tsp salt
2 tbsp mayonnaise
1 tsp soy sauce
1/4 cup fresh cilantro leaves
6 jalapeño slices
1/4 cup cucumber, thinly sliced

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, combine 1/4 cup rice vinegar, 2 tbsp sugar, and 1/2 tsp salt. Stir until sugar dissolves, then add 1/2 cup julienned carrot and 1/2 cup julienned daikon. Toss and let pickle for 20 minutes.
Step 2: Slice 1 large French baguette in half lengthwise, then toast lightly until crusty and warm.
Step 3: Mix 2 tbsp mayonnaise with 1 tsp soy sauce until smooth. Spread this mixture evenly on both sides of the toasted baguette.
Step 4: Layer 6 oz grilled pork shoulder slices on the bottom half of the baguette, followed by pickled vegetables, 1/4 cup thinly sliced cucumber, 1/4 cup fresh cilantro leaves, and 6 jalapeño slices.
Step 5: Close the sandwich, press gently, cut into 2 portions, and serve immediately to enjoy the contrast of crunchy bread and savory fillings.