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Crispy Vietnamese Banh Mi Sandwich Recipe Easy Homemade with Pickled Daikon and Sriracha

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A quick and easy Vietnamese banh mi sandwich featuring a crispy baguette, pickled daikon and carrots, savory marinated pork, fresh vegetables, and spicy sriracha for a perfect balance of crunch, tang, and heat.

Ingredients

Scale
  • 1 light, airy baguette or French roll (8–10 inches long)
  • 1 pound thinly sliced pork shoulder (or chicken, tofu, tempeh)
  • 2 minced garlic cloves
  • 2 tablespoons soy sauce
  • 1 teaspoon fish sauce (optional)
  • 1 teaspoon sugar
  • Freshly ground black pepper to taste
  • 1 cup shredded daikon radish (about 120 g)
  • 1/2 cup shredded carrots (about 60 g)
  • 1/2 cup (120 ml) rice vinegar
  • 1/4 cup (50 g) sugar
  • 1/2 teaspoon salt
  • Thinly sliced cucumber
  • Fresh cilantro sprigs
  • Jalapeño slices (adjust to taste)
  • Mayonnaise (preferably Kewpie mayo)
  • Sriracha sauce to taste
  • Soy sauce or Maggi seasoning (optional, for depth)

Instructions

  1. Prepare the pickled daikon and carrots: In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves, then let cool.
  2. Shred daikon and carrots finely. Place in a bowl or jar and pour cooled vinegar mixture over, ensuring veggies are submerged. Let sit at least 30 minutes or preferably overnight in the fridge.
  3. Marinate the protein: Mix pork shoulder with minced garlic, soy sauce, fish sauce, sugar, and black pepper. Let marinate for 15-30 minutes.
  4. Preheat oven to 400°F (200°C). Arrange pork on a baking sheet and roast for 15-20 minutes until cooked through and edges caramelize.
  5. Prepare the baguette: Slice lengthwise leaving a hinge. Lightly toast in toaster oven or under broiler for 2-3 minutes to crisp the crust.
  6. Assemble the sandwich: Spread mayonnaise inside the baguette. Layer roasted pork slices evenly.
  7. Add pickled daikon and carrots, cucumber slices, jalapeño rounds, and fresh cilantro sprigs.
  8. Drizzle with sriracha to taste.
  9. Close the sandwich gently to keep filling intact but crispy.
  10. Press the sandwich lightly for a moment to meld flavors, then serve immediately.

Notes

Use a fresh baguette with a crisp crust for best texture. Pickled daikon and carrots taste best after sitting overnight. Marinate meat to enhance flavor and caramelization. Toast bread just before assembling to keep it crispy. Adjust sriracha and jalapeño for desired spice level. Store pickled veggies in airtight container in fridge for up to a week.

Nutrition

Keywords: banh mi, Vietnamese sandwich, pickled daikon, sriracha, crispy baguette, pork sandwich, easy sandwich recipe, homemade banh mi

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