Shredded Beef Bahn Mi Sandwich with Pickled Vegetables and Sriracha Mayo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-cooked shredded beef nestled in a crusty baguette with tangy pickled vegetables, fresh cilantro, and a spicy sriracha mayonnaise for a Vietnamese-inspired sandwich. This vietnamese-inspired sandwiches & wraps ready in about 500 minutes pairs beef chuck roast, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Prep: 20 min Cook: 480 min Serves 4 Vietnamese cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 lbs beef chuck roast in a slow cooker. Combine 1/4 cup soy sauce, 2 tbsp brown sugar, 3 minced garlic cloves, and 1 tbsp grated ginger; pour over beef. Cook on low for 8 hours until beef is tender and shreds easily.
  2. Step 2: While beef cooks, prepare pickled vegetables by combining 1/2 cup rice vinegar, 1/2 cup water, 1 tsp salt, 1 cup julienned daikon radish, and 1 julienned carrot in a bowl. Let sit for at least 1 hour.
  3. Step 3: In a small bowl, mix 1/3 cup mayonnaise with 2 tbsp sriracha sauce until smooth to make spicy mayo.
  4. Step 4: When beef is done, shred with two forks and mix with cooking juices.
  5. Step 5: Split 4 small French baguettes lengthwise without cutting through. Spread sriracha mayo evenly inside each baguette.
  6. Step 6: Layer shredded beef, drained pickled vegetables, 1/2 cup fresh cilantro leaves, and thinly sliced cucumber on each sandwich. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Shredded Beef Bahn Mi Sandwich with Pickled Vegetables and Sriracha Mayo take to make?

Total time is about 500 minutes (20 min prep + 480 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 Shredded Beef Bahn Mi Sandwich with Pickled Vegetables and Sriracha Mayo?

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 beef chuck roast from drying out.

Can I substitute ingredients in Shredded Beef Bahn Mi Sandwich with Pickled Vegetables and Sriracha Mayo?

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 Shredded Beef Bahn Mi Sandwich with Pickled Vegetables and Sriracha Mayo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Shredded Beef Bahn Mi Sandwich with Pickled Vegetables and Sriracha Mayo?

Vietnamese sandwiches & wraps 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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