Grilled Pork Banh Mi with Pickled Daikon and Carrots

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 vibrant Vietnamese street sandwich featuring tender grilled pork, crisp pickled vegetables, and fresh herbs in a crusty baguette. This Vietnamese-inspired street-food recipe, 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.

Prep: 45 min Cook: 10 min Serves 2 Vietnamese cuisine 420 cal/serving

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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

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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.