Fresh Banh Mi Sandwich with Pickled Vegetables and Cilantro Mayo

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A crisp baguette filled with savory pork, tangy pickled carrots and daikon, fresh cilantro, and a creamy, spicy cilantro mayonnaise. This Vietnamese-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs French baguette, pork shoulder, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 large, about 12 inches French baguette
• 1/2 lb, thinly sliced pork shoulder
• 2 cloves, minced garlic cloves
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tbsp vegetable oil
• 1 medium, julienned carrot
• 1 cup julienned daikon radish
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar (for pickling)
• 1 tsp salt (for pickling)
• 1/4 cup mayonnaise
• 1/4 cup chopped fresh cilantro
• 1 tsp lime juice
• 1 tsp (optional) Sriracha sauce
• 1/2, thinly sliced cucumber
• 1/4 cup (optional) jalapeño slices

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Instructions

1. Step 1: In a bowl, combine 1/2 lb thinly sliced pork shoulder with 2 minced garlic cloves, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar, and 1 tbsp vegetable oil. Marinate for 30 minutes.
2. Step 2: Meanwhile, make pickled vegetables by mixing 1/2 cup white vinegar, 1/2 cup water, 2 tbsp sugar, and 1 tsp salt in a jar until sugar dissolves. Add 1 julienned carrot and 1 cup julienned daikon radish, refrigerate for at least 1 hour.
3. Step 3: Heat a skillet over medium-high heat and cook the marinated pork for 3-4 minutes per side until browned and cooked through.
4. Step 4: In a small bowl, mix 1/4 cup mayonnaise with 1/4 cup chopped cilantro, 1 tsp lime juice, and 1 tsp Sriracha sauce (optional) to make cilantro mayo.
5. Step 5: Slice the baguette lengthwise without cutting all the way through. Spread cilantro mayo evenly on both sides. Layer cooked pork, pickled vegetables (drained), thin cucumber slices, jalapeño slices (if using), and fresh cilantro sprigs.
6. Step 6: Close the sandwich gently and serve immediately for a crunchy, tangy, and savory bite.