Pan-Fried Banh Mi Sandwich with Pickled Vegetables and Spicy Mayo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A crusty baguette filled with savory pork, tangy pickled vegetables, fresh herbs, and a spicy mayonnaise, lightly toasted in a pan for a satisfying Vietnamese sandwich. This vietnamese-inspired sandwiches & wraps ready in about 30 minutes pairs large French baguette, ground pork, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 large French baguette
• 8 oz ground pork
• 2 cloves garlic cloves, minced
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/4 tsp black pepper
• 1 medium carrot, julienned
• 1 medium daikon radish, julienned
• 1/4 cup rice vinegar
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 3 tbsp mayonnaise
• 1 tbsp Sriracha sauce
• 1/2 medium cucumber, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 tbsp vegetable oil

Instructions

1. Step 1: In a bowl, combine 8 oz ground pork, 1 tbsp fish sauce, 1 tsp brown sugar, 2 minced garlic cloves, and 1/4 tsp black pepper. Mix well and form into 4 small patties.
2. Step 2: Whisk 1/4 cup rice vinegar, 1 tbsp granulated sugar, and 1/4 tsp salt in a bowl until sugar dissolves. Add 1 medium julienned carrot and 1 medium julienned daikon radish. Let sit for 20 minutes to pickle.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium heat. Cook pork patties for 4-5 minutes per side until browned and cooked through.
4. Step 4: Cut 1 large French baguette into 4 equal pieces and slice each piece lengthwise without cutting all the way through. Spread a mixture of 3 tbsp mayonnaise and 1 tbsp Sriracha sauce evenly inside each baguette.
5. Step 5: Layer cooked pork patties, pickled carrot and daikon, 1/2 medium thinly sliced cucumber, and 1/4 cup fresh cilantro leaves inside each baguette.
6. Step 6: Place sandwiches back in the skillet and press lightly. Toast each side for 2-3 minutes over medium heat until the bread is golden and crispy.