Grilled Pork Banh Mi with Pickled Daikon and Carrots
A vibrant Vietnamese street sandwich featuring tender grilled pork, crisp pickled vegetables, and fresh herbs in a crusty baguette. This vietnamese-inspired street food ready in about 55 minutes pairs pork shoulder, fish sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 12 ounces pork shoulder
- 2 tablespoons fish sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 cup daikon radish
- 1 cup carrots
- 1 baguette
- 1/4 cup cilantro
- 2 tablespoons mayonnaise
- 1/2 cup jalapeño
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Trim excess fat from pork shoulder and cut into 1/4-inch slices. Whisk fish sauce, rice vinegar, and sugar in a bowl until sugar dissolves, then coat pork slices and marinate for 30 minutes.
- Step 2: Preheat grill to medium-high. Grill marinated pork for 3-4 minutes per side until golden and cooked through. Slice thinly.
- Step 3: Julienne daikon and carrots. Toss with 1 tbsp rice vinegar and 1 tsp sugar. Let sit 15 minutes to pickle.
- Step 4: Slice baguette lengthwise. Spread 2 tbsp mayonnaise on cut sides. Layer grilled pork, pickled daikon-carrot mix, cilantro, and jalapeños. Close sandwich gently.
Frequently asked questions
How long does Grilled Pork Banh Mi with Pickled Daikon and Carrots take to make?
Total time is about 55 minutes (45 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 Grilled Pork Banh Mi with Pickled Daikon and Carrots?
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 pork shoulder from drying out.
Can I substitute ingredients in Grilled Pork Banh Mi with Pickled Daikon and Carrots?
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 Grilled Pork Banh Mi with Pickled Daikon and Carrots 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 Grilled Pork Banh Mi with Pickled Daikon and Carrots?
Vietnamese street food 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.
What others are saying
- ★★★★★
This was the perfect banh mi! My kids loved the pickled veggies and the grilled pork was juicy. Made for dinner and everyone asked for seconds.
- ★★★★★
Loved making this for a weekend lunch. The pickled daikon adds such a nice crunch and tang. My husband said it was the best banh mi he's had outside Vietnam.
- ★★★★☆
The flavors were great, but I found the pork a bit bland. Next time I'll marinate it longer. Still, it's a solid recipe for a weeknight meal.
