Banh Mi Recipe

Bursting with vibrant flavors and crunchy textures, this Banh Mi Recipe delivers an irresistible Vietnamese sandwich experience right from your own kitchen. Picture juicy, marinated pork sizzling on the grill, tangy pickled vegetables, and a flurry of fresh herbs all nestled inside a toasty baguette—with each bite offering that perfect combination of savory, sweet, spicy, and fresh. Whether you’re already a banh mi superfan or diving in for the first time, this recipe makes it approachable, authentic, and utterly delicious.

Ingredients You’ll Need

The magic of this Banh Mi Recipe is how every single ingredient—simple as it may seem—plays a starring role in creating that hallmark flavor. From the umami-rich fish sauce to the crisp cilantro and punchy pickles, nothing is wasted. Here’s what you’ll need and why:

• Pork tenderloin: The star protein, tender and soaks up the marinade beautifully for a juicy texture.
• Shallots: Adds a mild, sweet onion flavor that enriches the marinade.
• Lemongrass: Brings a fresh, citrusy aroma essential to Vietnamese cuisine.
• Fish sauce: This umami bomb gives the pork that authentic depth and savory complexity.
• Oyster sauce: Adds richness and sweetness for a silky, balanced marinade.
• Lime juice: Highlights and lifts all the flavors with a fresh zing.
• Pure maple syrup: Provides natural sweetness and balances the saltiness.
• Brown sugar: Deepens the sweetness and helps caramelize the pork when grilling.
• Ginger: Fresh or ground, it gives a subtle heat and brightness.
• Garlic: Boosts savory notes and brings the marinade to life.
• Toasted sesame oil: Imbues the dish with nutty, toasty flavor.
• Vegetable or canola oil: Helps keep the pork juicy and aids in grilling.
• Asian chili sauce (Sambal Oelek or Sriracha): Delivers that spicy kick—adjust to your taste!
• Ground coriander & Chinese 5 spice: Warm, aromatic spices that round out the marinade.
• Rice vinegar: Key for quickly pickling the vegetables, adding brightness and tang.
• Water: Dilutes the pickling brine, making it just right for soaking veggies.
• Sugar & salt: Brings out the contrast in the pickled veggies—sweet and salty.
• Matchstick carrots and daikon (or radishes): The classic, crisp pickles that lend color and crunch.
• Mayonnaise: Creamy, cooling spread that brings all the fillings together.
• Extra chili sauce for mayo spread: For that slightly spicy zing in every bite.
• French baguettes or long crusty rolls: The key to real banh mi—the crispier and airier, the better.
• Pâté (optional): Adds creamy decadence and a rich, earthy note.
• English cucumber: Refreshes and cools the sandwich with every bite.
• Jalapeños: Bring the heat and gorgeous green color.
• Fresh cilantro: A fresh, herbal finish that screams banh mi authenticity.
• Maggi seasoning (optional): A secret weapon for umami, drizzle just before serving.

How to Make Banh Mi Recipe

Step 1: Pickle the Vegetables

Start with the pickled veggies, since they taste best when they’ve had time to hang out in the tangy brine. Quickly heat up the rice vinegar, water, sugar, and salt until boiling—using a microwave or stovetop works perfectly. Pour this over your prepared matchstick carrots and daikon layered in a jar or bowl, then gently press them down so they’re all submerged. As they cool, the flavors deepen and the veggies get their signature crunch and zing. If you plan ahead, let them chill for 24 hours—but even a quick pickle will add a punch!

Step 2: Marinate the Meat

This is where the Banh Mi Recipe really comes alive! For super-tender pork, give the tenderloins a short stint in the freezer so they’re easy to slice paper-thin. Blend up your marinade—lemongrass, shallots, ginger, garlic, fish sauce, oyster sauce, lime, maple, spices, and oils—until smooth and fragrant. Toss the pork slices in and let them marinate for at least 4 hours, though overnight is pure magic. While it soaks up flavor, you can prep your toppings and buns.

Step 3: Toast Buns and Cook Pork

Let your marinated pork come to room temp for 30 minutes before grilling. Crank up your grill or grill pan nice and hot, and don’t forget to open a window if you’re indoors. Toast your baguette rolls split-side down until golden and crackly—this is crucial for the classic banh mi crunch against the juicy fillings. Grill the pork slices in batches just until cooked (less than 2 minutes per side), then set aside. If you’re inside, a heavy cast-iron skillet will do the trick nicely, just watch carefully to avoid overcooking.

Step 4: Assemble the Sandwiches

Stir together mayonnaise and chili sauce, and slather both sides of your toasty buns with this spicy, creamy spread. Add a smear of pâté along the bottom for extra richness if you like. Pile on the warm pork, then a shower of pickled veggies, cucumber ribbons, jalapeño slices, and heaps of cilantro. A drizzle of Maggi seasoning ties it all together. Serve immediately—you want contrasting warmth and coolness in every mouthful!

How to Serve Banh Mi Recipe

Garnishes

This sandwich is all about dazzling contrasts—a dusting of extra cilantro and a few extra slices of jalapeño on top make it even more inviting. For an Instagram-worthy finish, add a tiny sprinkle of toasted sesame seeds or a drizzle more Maggi seasoning just before serving.

Side Dishes

Banh mi pairs beautifully with light, crunchy sides. Think tangy Asian slaw, fresh-cut fruit, or a simple cucumber salad. For a heartier spread, serve with Vietnamese spring rolls, a bowl of sweet potato fries, or pickled lotus root chips to keep things light and bright alongside your banh mi recipe.

Creative Ways to Present

If you want to jazz things up, try making banh mi sliders on mini rolls—so fun for parties! Or slice finished sandwiches into thirds for a shared platter. For lunchboxes or easy picnics, wrap each banh mi snugly in parchment for big flavor on-the-go. You can even set up a banh mi bar and let everyone build their own masterpiece!

Make Ahead and Storage

Storing Leftovers

If you’ve got assembled banh mi left over, wrap them tightly in foil or parchment and refrigerate for up to one day. For best texture, it’s smarter to store the bread and fillings separately and assemble fresh when ready to eat so the baguettes stay crisp.

Freezing

The grilled meat from your banh mi recipe freezes well: pack cooled pork slices into airtight containers or bags (separate layers with parchment). They’ll keep their flavor for up to two months—just thaw overnight in the fridge. Avoid freezing assembled sandwiches, as the bread and veggies lose their charm.

Reheating

Lay refrigerated meat slices on a foil-lined baking sheet and warm in a hot oven for a few minutes, or quickly reheat in a hot skillet. For the best results, always toast your buns again before assembling leftover banh mi, so you keep that delightfully crisp texture.

FAQs

Can I make the banh mi recipe vegetarian?

Absolutely! Marinate firm tofu or tempeh instead of pork, and swap in a vegetarian oyster sauce. The pickled veggies and all those fresh toppings work just as well for a satisfying meat-free twist.

What’s the best bread for an authentic banh mi?

A light, crackly French baguette is classic, but soft-crusted supermarket baguettes or Vietnamese bakery-style rolls work wonderfully. The bread should be airy on the inside and just crispy enough to hold everything together.

Is pâté essential, or can I skip it?

Pâté adds a rich, savory layer that many Vietnamese sandwich lovers adore, but your banh mi recipe will still be fantastic without it—especially with plenty of seasoned mayo, pickles, and that juicy pork. Feel free to skip or substitute as you wish!

How spicy is the finished sandwich?

That’s totally up to you! Adjust the chili sauce in the mayo and the amount of fresh jalapeño for a mild or fiery sandwich. You can also serve extra chili sauce on the side for those who crave more heat.

Can I prep anything ahead of time for busy weekdays?

Yes! The pickled vegetables last several days in the fridge, and the pork can marinate overnight and cook in minutes. Even the spicy mayo keeps well, making it easy to assemble incredible banh mi sandwiches any night of the week.

Final Thoughts

This Banh Mi Recipe is bold, fun, and wonderfully customizable—just how I love my favorite sandwich! Once you try making it at home, it’s bound to become a regular on your table. Roll up those sleeves, gather your ingredients, and get ready to enjoy the most craveable sandwich adventure ever. Happy cooking!

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