Banh Mi Sandwich (Vietnamese/Saigon Roll)
These banh mi sandwich rolls are tucked with tender pan-seared pork, crunchy pickled carrots, cucumber, crisp cilantro, jalapeño slices, and a sweet and spicy mayo that takes these over the top!
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Banh mi sandwiches are a street food masterpiece that originates from Saigon, it combines French and Vietnamese influences to create this unbelievable sandwich. This street sandwich has gained a ton of popularity worldwide and made it’s way all the way to my side of the woods. There was a little hole in the wall shop in Carmichael (CA) off of Fair Oaks BLVD that Val and I would order these rolls and take out regularly. They would have them ready in 15 minutes and they were all of $5.99, each which in this economy is a steal.
Ingredient Notes:
Start with a crusty, airy baguette that will hold up the fillings well. For the protein, I’m using thinly sliced pan-seared pork. You may use marinated beef (which is also a favorite for us), chicken, or even tofu for a vegetarian-friendly option. A sweet and tangy spicy mayo that gets spread on the inside of the baguette, I love using this sauce for almost anything and everything. For toppings, sweet pickled carrots, cucumber, fresh cilantro, and spicy jalapeño slices.
How To Make The Best Banh Mi Sandwiches At Home
- Pickle the carrots – Best done the night before to let the carrots soften up ever so slightly. Or 2-4 hours before assembling the banh mi’s. Add distilled vinegar, water, granulated (or cane) sugar, salt and matchstick carrots to a mason jar or airtight container. Close it tightly shut and give it a good shake until the sugar dissolves. Place it into the fridge until ready for use.
- Marinate and cook the pork – This marinade is simple enough that most grocery stores will carry these ingredients. No need to take a visit to an Asian market. Mix together soy sauce, fish sauce, brown sugar, minced garlic, and sesame oil. Toss together with thinly sliced pork and let it marinade in the fridge for an hour or overnight. Cook the pork in a pan over the stove in two to three batches.
- Make the spicy mayo – Spicy mayo is a simple blend of mayonnaise, sriracha hot sauce, and lime juice.
- And assemble! – For assembling the banh mi’s, spread a little (or a lot!) spicy mayo on the inside of the toasted baguettes, then add the pork, and top off with pickled carrots, cucumber, cilantro leaves, and jalapeño slices.
Recipe FAQs:
- Can I substitute the baguette with other bread varieties? A traditional baguette is recommended for an authentic Banh Mi sandwich, you can experiment with other crusty bread options, such as ciabatta or hoagie rolls.
- Can I make Banh Mi sandwiches ahead of time? You can prepare the pork, the spicy mayo, and pickled vegetables in advance but it’s best to assemble the sandwich just before serving so the bread does not get soggy.
- Are there any vegetarian options for the Banh Mi sandwich? Yesss, replace the pork with marinated cooked tofu or tempeh.
If you love this sandwich, check out a few of my favorites!
- Cheesesteaks With Peppers And Onion
- Dumpling Bake (Viral One-Pan Trader Joe’s Dumplings)
- Asian Chicken Lettuce Wraps
- Hoisin Chicken Noodle Salad With Peanut Dressing
- Peach, Burrata, And Prosciutto Salad
If you make this Banh Mi Sandwich, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Banh Mi Sandwich (Vietnamese/Saigon Roll)
Ingredients
For the Pickled Carrots
- ⅔ cup distilled vinegar
- ½ cup water
- 3 tablespoons granulated sugar (or cane)
- 1 tablespoon kosher salt
- 2 carrots, cut into matchsticks
For the Pork
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1½ pounds boneless pork shoulder, thinly cut into ¼-inch strips
- 2 tablespoons olive oil
For The Sriracha Mayo
- ⅔ cup mayonnaise (preferably Kewpie)
- 3 tablespoons sriracha hot sauce
- 2 tablespoons lime juice
Other Sandwich Ingredients:
- 2 French baguettes, sliced in half lengthwise but not all the way through and slightly toasted in the oven
- ½ English cucumber, cut into large matchsticks
- 1 cup packed cilantro leaves
- 1 jalapeño, thinly sliced and seeds removed
Instructions
Pickle The Carrots
- Place vinegar, water, sugar, salt and carrots into a mason jar. Shake until sugar dissolves. Place into the refrigerator for 2-4 hours or overnight.
Marinate And Cook The Pork
- Mix together soy sauce, fish sauce, brown sugar, minced garlic, and sesame oil. Toss together with pork and let it marinade in the refrigerator for 1 hour or overnight.
- Heat olive oil in a large pan over medium high heat. Add half of the pork and cook for 5-7 minutes until fully cooked through. Add more oil if needed and finish cooking the remaining pork.
Mix The Spicy Mayo
- Whisk together the mayonnaise, sriracha, and lime juice. Set aside.
Assemble
- Divide and spread the spicy mayo on the inside of each baguette. Divide the pork between the baguettes. Top with pickled carrots, cucumber, cilantro, and jalapeño slices. Cut baguettes in half and serve.
Wow, that sandwich is boosting with such beautiful colors! My mouth is already watering by just seeing the photos and reading the ingredients. 🤩
Thank you, Livia. 🙂
This sandwich indeed has so many amazing flavors, the fresh crisp cilantro and sweet umami flavored pork are some of the best flavors here!