Make this incredibly flavorful and easy Vietnamese Banh Mi at home with tender grilled pork, pickled vegetables, and a crusty baguette. This is the ultimate fusion sandwich packed with bold, fresh, and savory flavors.

Vietnamese Banh Mi is a globally loved street food that combines French colonial influence with bold Vietnamese ingredients. This crusty baguette sandwich features savory grilled meats, tangy pickled carrots and daikon, creamy mayo, spicy chilies, and aromatic cilantro. Whether you’ve tried it at a food truck or trendy café, this homemade version is packed with authentic flavor, easy to prep, and better than takeout.

Banh Mi is more than just a sandwich—it’s a cultural icon. Originating in Saigon (now Ho Chi Minh City), Banh Mi emerged during French colonial rule when locals began combining traditional ingredients with the French baguette. Over time, the sandwich evolved into a uniquely Vietnamese creation, often filled with pork, pâté, pickled vegetables, and fresh herbs. Today, it’s a beloved street food found in every Vietnamese city and around the globe. Banh Mi subs capture the essence of Vietnamese cuisine: a perfect balance of flavor, texture, and freshness in every bite.

WHY YOU’LL LOVE THIS VIETNAMESE BANH MI RECIPE

Packed with fresh herbs, pickled veggies, and juicy grilled pork
A great meal prep sandwich that keeps well
Full of umami, crunch, and flavor contrast
Easily adapted for vegetarian, gluten-free, or low-calorie diets

INGREDIENTS FOR VIETNAMESE BANH MI

For the pork marinade:

soy sauce, fish sauce, sugar, garlic, shallots, lemongrass

For the pickled vegetables:

shredded carrots, daikon radish, rice vinegar, sugar, salt

Sandwich assembly:

Vietnamese or French baguettes, mayonnaise, pork (grilled or pan-fried), cucumber slices, jalapeño, cilantro, optional pâté

HOW TO MAKE BANH MI SANDWICHES

Make the Pickled Vegetables: In a bowl, mix rice vinegar, sugar, salt, and warm water until dissolved. Add shredded carrots and daikon. Let it sit for at least 30 minutes or overnight for best flavor.
Marinate the Pork: Combine soy sauce, fish sauce, sugar, garlic, minced shallots, and finely chopped lemongrass in a bowl. Add thinly sliced pork and marinate for 30 minutes or up to 24 hours.
Cook the Pork: Grill the marinated pork on medium-high heat or pan-fry until golden brown and cooked through, about 4–5 minutes per side.
Toast the Baguettes: Lightly toast your baguettes until crispy on the outside but soft inside.
Assemble the Sandwich: Slice the baguette open lengthwise. Spread mayo (and optional pâté), layer with cooked pork, pickled veggies, cucumber slices, jalapeño, and cilantro.
Serve Immediately: Enjoy while the bread is warm and the fillings are fresh.

DIETARY INFORMATION

To make vegetarian: substitute pork with grilled marinated tofu or tempeh
To make gluten-free: use gluten-free baguettes and tamari instead of soy sauce
To lower calories: use light mayo or skip the pâté