Fresh Banh Mi Sandwich with Pickled Vegetables and Cilantro Mayo

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

A crisp baguette filled with savory pork, tangy pickled carrots and daikon, fresh cilantro, and a creamy, spicy cilantro mayonnaise. This vietnamese-inspired sandwiches & wraps ready in about 30 minutes pairs large, about 12 inches French baguette, thinly sliced pork shoulder, minced 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.

Prep: 20 min Cook: 10 min Serves 2 Vietnamese cuisine 520 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Fresh Banh Mi Sandwich with Pickled Vegetables and Cilantro Mayo take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fresh Banh Mi Sandwich with Pickled Vegetables and Cilantro Mayo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced pork shoulder from drying out.

Can I substitute ingredients in Fresh Banh Mi Sandwich with Pickled Vegetables and Cilantro Mayo?

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 Fresh Banh Mi Sandwich with Pickled Vegetables and Cilantro Mayo 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 Fresh Banh Mi Sandwich with Pickled Vegetables and Cilantro Mayo?

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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