Pan-Seared Pork Banh Mi with Pickled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Vietnamese street-style sandwich featuring juicy pan-seared pork and tangy pickled vegetables on a crusty baguette. This vietnamese-inspired street food ready in about 35 minutes pairs thinly sliced pork shoulder, small, about 8 inches baguette, medium, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.5 (10 ratings) Prep: 25 min Cook: 10 min Serves 2 Vietnamese cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt. Stir until sugar dissolves. Add 1 medium julienned carrot and 1/2 cup julienned daikon radish. Let pickle for at least 20 minutes until crisp and tangy.
  2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 8 oz thinly sliced pork shoulder and 1 minced garlic clove. Sear for 3-4 minutes on each side until pork is golden brown and cooked through. Stir in 1 tbsp soy sauce and cook for an additional 1 minute until fragrant.
  3. Step 3: Slice 1 small baguette lengthwise without cutting through. Spread 2 tbsp mayonnaise evenly on the inside. Layer cooked pork, pickled vegetables (drain excess liquid), 1/4 cup fresh cilantro leaves, and optional 1 small thinly sliced jalapeño. Close sandwich and press lightly. Serve immediately with a crisp bite and balanced acidity.

Frequently asked questions

How long does Pan-Seared Pork Banh Mi with Pickled Vegetables take to make?

Total time is about 35 minutes (25 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 Pan-Seared Pork Banh Mi with Pickled Vegetables?

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 Pan-Seared Pork Banh Mi with Pickled Vegetables?

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 Pan-Seared Pork Banh Mi with Pickled Vegetables 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 Pan-Seared Pork Banh Mi with Pickled Vegetables?

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.

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