Pan-Fried Banh Mi Sandwich with Pickled Vegetables and Cilantro

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A toasted Vietnamese banh mi sandwich loaded with savory pork, crunchy pickled vegetables, fresh cilantro, and spicy mayo for a satisfying street food experience. This Vietnamese-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs baguette rolls, pork loin, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, 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

• 4 small baguette rolls
• 1 lb, thinly sliced pork loin
• 2 tbsp fish sauce
• 2, minced garlic cloves
• 1 tbsp sugar
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup, julienned carrots
• 1 cup, julienned daikon radish
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/2 cup water
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1/2 cup fresh cilantro
• 1/2, thinly sliced cucumber

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Instructions

1. Step 1: Marinate 1 lb thinly sliced pork loin with 2 tbsp fish sauce, 2 minced garlic cloves, 1 tbsp sugar, and 1/2 tsp black pepper for 30 minutes.
2. Step 2: Prepare pickled vegetables by heating 1/2 cup rice vinegar, 1/4 cup sugar, and 1/2 cup water in a saucepan until sugar dissolves. Pour over 1 cup julienned carrots and 1 cup julienned daikon in a jar. Let cool and refrigerate for 30 minutes.
3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium-high heat and pan-fry marinated pork slices for 3-4 minutes per side until caramelized and cooked through.
4. Step 4: Mix 1/4 cup mayonnaise with 1 tbsp Sriracha in a small bowl to make spicy mayo.
5. Step 5: Slice 4 baguette rolls lengthwise without cutting all the way through. Lightly toast rolls in the skillet until golden and warm.
6. Step 6: Spread spicy mayo inside each roll, layer with cooked pork, pickled vegetables, 1/2 cup fresh cilantro leaves, and thin slices of 1/2 cucumber.
7. Step 7: Serve sandwiches immediately while warm and crispy.