Saigon-Style Banh Mi with Pickled Vegetables and Spicy Mayo

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Crispy baguette filled with savory pork, tangy pickled carrots and daikon, fresh herbs, and a spicy mayonnaise spread. This Vietnamese recipe, ready in about 50 minutes, pairs Vietnamese baguette, pork shoulder, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 2 Vietnamese baguette
• 1/2 lb, thinly sliced pork shoulder
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1, minced garlic clove
• 1/4 tsp black pepper
• 1 medium, julienned carrot
• 1/2 cup, julienned daikon radish
• 1/2 cup white vinegar
• 2 tbsp sugar
• 1/4 tsp salt
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1/2, thinly sliced cucumber
• 1/4 cup fresh cilantro
• 1, thinly sliced (optional) jalapeño

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk 1/2 cup white vinegar, 2 tbsp sugar, and 1/4 tsp salt until sugar dissolves. Add 1 julienned medium carrot and 1/2 cup julienned daikon radish, toss and let pickle for at least 30 minutes.
2. Step 2: Marinate 1/2 lb thinly sliced pork shoulder with 1 tbsp fish sauce, 1 tbsp soy sauce, 1 minced garlic clove, and 1/4 tsp black pepper for 20 minutes.
3. Step 3: Heat a skillet over medium-high heat and cook the marinated pork for 3-4 minutes per side until caramelized and cooked through.
4. Step 4: Mix 1/4 cup mayonnaise with 1 tbsp Sriracha sauce in a small bowl to make spicy mayo.
5. Step 5: Slice 2 Vietnamese baguettes lengthwise without cutting all the way through, then lightly toast until crisp.
6. Step 6: Spread spicy mayo on the baguette interiors, layer with cooked pork, drained pickled carrot and daikon, thinly sliced 1/2 cucumber, fresh 1/4 cup cilantro, and optional 1 thinly sliced jalapeño.
7. Step 7: Close the sandwich, press lightly, and serve immediately for a vibrant balance of savory, spicy, and tangy flavors.