If you’re craving a vibrant, flavor-packed sandwich that feels like a culinary journey to the streets of Vietnam, you’re in the right place. This Authentic Vietnamese Banh Mi Sandwich with Sriracha Mayo and Pickled Vegetables Recipe combines tender marinated pork, tangy pickled carrots and daikon, crisp cucumbers, fresh cilantro, and a spicy-sweet sriracha mayo all embraced by a soft, crusty roll. Every bite offers the perfect balance of savory, sweet, and spicy elements, making it a true crowd-pleaser that’s surprisingly easy to make at home.
Ingredients You’ll Need
Though the ingredient list might look a little lengthy, each item plays an essential role in building the authentic flavors, textures, and colors that make this sandwich a masterpiece. From the crunchy pickled vegetables to the rich pork marinade and creamy sriracha mayo, every component works harmoniously to create that unmistakable banh mi magic.
- 2 pounds Open Nature Pork Tenderloin: The star protein, thinly sliced for quick cooking and perfect tenderness.
- 1 shallot: Adds mild onion sweetness to the pork marinade.
- 3 cloves garlic: Brings depth and a subtle pungency to the pork.
- 1 tablespoon sugar: Enhances caramelization and balances savory flavors in the marinade.
- 1 tablespoon honey: Provides natural sweetness and helps with browning the pork.
- 2 tablespoons fish sauce: Classic umami-rich seasoning fundamental to Vietnamese cuisine.
- 2 teaspoons sesame oil: Adds a toasty, nutty aroma to the marinade.
- 1 teaspoon salt & 1 teaspoon pepper: Basics for seasoning and intensifying flavors.
- 4 medium carrots: Fresh, crunchy, and ready to be pickled for that quintessential tang.
- 1 large daikon (or 2 small): Mild radish that adds crunch and a subtle peppery note.
- 1 ½ tablespoons sugar & 1 ½ tablespoons salt: For massaging the veggies to release water and ensure perfect texture.
- ½ cup sugar, 1 cup warm water, 1 cup white vinegar, a few shakes of salt: Combine for the tangy pickling brine.
- Oil (for searing pork): Needed to get that perfect caramelized crust on the meat.
- 1 cup mayonnaise: Creates the creamy base of the spicy sriracha mayo.
- 1 tablespoon Sriracha sauce: Spices up the mayo with a bright, chili kick—the perfect heat.
- 6-8 bolilo rolls (mini soft baguettes, or hero rolls): Soft-yet-crusty bread to hold all the flavors without overpowering them.
- 1 to 2 English cucumbers (sliced into rounds): Adds refreshing crunch and coolness.
- 2 jalapenos (optional, sliced into rounds): Gives an extra layer of heat for those who crave it.
- 2 bunches cilantro: Fresh, fragrant, and indispensable for that bright herbal finish.
How to Make Authentic Vietnamese Banh Mi Sandwich with Sriracha Mayo and Pickled Vegetables Recipe
Step 1: Prepare the Pork
Start by slicing your pork tenderloin as thin as possible. If your knife skills don’t match a professional’s, don’t hesitate to ask your butcher to slice it for you—they can get it paper-thin, which is perfect for quick searing and tender bite-sized pieces. Thin slices mean more surface for that delicious marinade to soak in.
Step 2: Make the Pork Marinade
In a blender or food processor, combine the shallot, garlic, sugar, honey, fish sauce, sesame oil, salt, and pepper. Pulse just enough to blend everything; it’s okay to retain some texture from the shallots and garlic for a more homemade feel. If you prefer, you can finely chop the components by hand and mix in a bowl—it’s all about what works best for you!
Step 3: Marinate the Pork
Pour the marinade over the thinly sliced pork in a medium bowl. Cover and refrigerate for at least one hour to let the flavors fully penetrate. If you have time, marinating up to 24 hours intensifies the richness and tenderness wonderfully.
Step 4: Prepare Pickled Vegetables
Chop the carrots and daikon into matchstick-sized pieces—think thin and uniform but don’t stress about precision. Toss these in a bowl, then sprinkle the 1 ½ tablespoons of salt and 1 ½ tablespoons of sugar over them. Massage gently with your hands to draw out moisture, softening the veggies just enough to maintain a delightful crunch. After 15 minutes, the veggies will have flexibility without snapping.
Step 5: Rinse and Brine the Veggies
Drain and rinse the salted veggies thoroughly under cold water to wash away excess salt and sugar. Then prepare the pickling brine by mixing warm water, sugar, white vinegar, and a pinch of salt until dissolved. Submerge the veggies completely in this tangy mixture and chill in the fridge for a minimum of 45 minutes. This can even be done days ahead – the flavors only improve!
Step 6: Cook the Pork
Heat a skillet over medium-high heat with a tablespoon of oil until it shimmers. Add the pork slices in batches with some spacing—not crowded—so each piece can get a good sear. Cook for about 1-2 minutes per side, adjusting time if your slices are thicker. The goal is a beautifully caramelized exterior with juicy interior. Keep cooked pork warm in a low oven or on a plate covered with foil while you finish the batch.
Step 7: Make the Sriracha Mayo
Mix mayonnaise and Sriracha sauce in a small bowl, adjusting Sriracha to your desired heat level. This spicy creamy sauce adds a luscious zip and binds all the sandwich layers together wonderfully.
Step 8: Assemble the Sandwich
Slice your rolls in half lengthwise and generously spread the sriracha mayo on both sides. Layer on the seared pork, cool cucumber slices, optional jalapenos, pickled carrots and daikon, and a generous handful of fresh cilantro. Close the sandwich and get ready to enjoy a symphony of flavors in every bite.
How to Serve Authentic Vietnamese Banh Mi Sandwich with Sriracha Mayo and Pickled Vegetables Recipe
Garnishes
Adding fresh garnishes like extra cilantro or thin slices of jalapeno brightens up the sandwich visually and flavor-wise. If you want an extra pop of heat, drizzle a little more sriracha on top or serve with extra sriracha mayo on the side for dipping.
Side Dishes
This banh mi pairs wonderfully with light and fresh side dishes like a simple green papaya salad, steamed edamame, or even some crunchy sweet potato fries. A cold Vietnamese iced coffee or jasmine tea would complement the meal perfectly too.
Creative Ways to Present
For a fun twist, try serving your banh mi open-faced on toasted baguette halves or as a platter where everyone assembles their own sandwich with bowls of pork, pickled veggies, and sriracha mayo. Mini sliders are also a hit at parties—simply scale down the ingredients and serve bite-size versions for a crowd.
Make Ahead and Storage
Storing Leftovers
You can keep leftover components like the pickled vegetables and cooked pork separately in airtight containers in the fridge for up to 3 days. This makes it easy to throw together sandwiches or bowls quickly throughout the week without losing freshness.
Freezing
While the cooked pork freezes well, the pickled vegetables don’t hold their texture after freezing and thawing, so it’s best to make your pickles fresh or ready a few days in advance. If freezing pork, divide into portions and thaw overnight in the fridge before reheating.
Reheating
Reheat the pork gently in a skillet over medium heat or briefly in the microwave until warm but not overcooked. Avoid heating the pickled veggies or bread—they are best served fresh for optimal crunch and flavor.
FAQs
Can I use a different cut of pork for this recipe?
Absolutely! While pork tenderloin is lean and cooks quickly, thinly sliced pork shoulder or even chicken thighs can work well if marinated properly. Just adjust cooking time to suit the cut you choose.
How spicy is this sandwich?
You control the heat! The sriracha mayo and optional jalapenos provide a pleasant spicy kick, but you can easily dial it up or down by adjusting the amount of sriracha or skipping the jalapenos if you prefer mild flavors.
Is there a vegetarian version of this banh mi?
Yes! Swap the pork for grilled tofu, tempeh, or even roasted mushrooms marinated in similar flavors. The pickled veggies and sriracha mayo keep the sandwich vibrant and delicious.
Can I use store-bought pickled vegetables?
You can, but homemade pickled carrots and daikon bring that fresh crunch and perfect balance of tang and sweetness that really elevates the sandwich. It’s worth the extra step!
What bread should I use if I can’t find bolilo rolls?
A soft yet crusty mini baguette or hero roll works beautifully. Look for bread that’s light and airy inside but with a slightly crisp crust to hold up to the fillings without getting soggy.
Final Thoughts
Making this Authentic Vietnamese Banh Mi Sandwich with Sriracha Mayo and Pickled Vegetables Recipe at home is such a rewarding experience—it brings the exotic flavors of Vietnam right into your kitchen in a way that’s accessible and fun. Don’t hesitate to experiment with the heat and herbs to suit your taste, and revel in the vibrant textures and layers of flavor. Once you try it, this banh mi is sure to become one of your favorite go-to recipes. Enjoy every bite!
Print
Authentic Vietnamese Banh Mi Sandwich with Sriracha Mayo and Pickled Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 to 6 servings
- Category: Sandwich
- Method: Frying
- Cuisine: Vietnamese
Description
This authentic Banh Mi recipe features thinly sliced marinated pork tenderloin seared to perfection and piled high on traditional soft bolilo rolls with crisp pickled carrots and daikon, fresh cucumber, jalapeno, cilantro, and a spicy Sriracha mayonnaise. Perfectly balancing savory, sweet, tangy, and spicy flavors, this Vietnamese sandwich is a vibrant and satisfying meal that can be prepared in under an hour.
Ingredients
For the Pork Marinade and Meat
- 2 pounds Open Nature Pork Tenderloin, thinly sliced
- 1 shallot
- 3 cloves garlic
- 1 tablespoon sugar
- 1 tablespoon honey
- 2 tablespoons fish sauce
- 2 teaspoons sesame oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Oil for searing (about 1 tablespoon, plus more as needed)
For the Pickled Vegetables
- 4 medium carrots, peeled and cut into matchsticks
- 1 large daikon radish (or 2 small), peeled and cut into matchsticks
- 1 & 1/2 tablespoons sugar (to help release water from veggies)
- 1 & 1/2 tablespoons salt (to help release water from veggies)
- 1/2 cup sugar (for brine)
- 1 cup warm water (for brine)
- 1 cup white vinegar
- A few shakes salt (for brine)
For the Sandwich Assembly
- 6–8 bolilo rolls (mini soft baguettes or hero rolls), sliced lengthwise
- 1 to 2 English cucumbers, sliced into rounds
- 2 jalapenos (optional), sliced into rounds
- 2 bunches cilantro, leaves torn or chopped
- 1 cup mayonnaise
- 1 tablespoon Sriracha sauce (adjust to taste)
Instructions
- Slice the Pork: Begin by slicing the pork tenderloin very thinly, or ask your butcher to do it to save time and ensure thin, even slices ideal for quick cooking.
- Prepare the Marinade: In a blender or food processor, combine shallot, garlic, sugar, honey, fish sauce, sesame oil, salt, and pepper. Pulse until combined but still slightly chunky. Alternatively, finely chop shallot and garlic and mix everything by hand.
- Marinate the Pork: Add the marinade to the thinly sliced pork in a medium bowl. Cover and refrigerate for at least 1 hour, up to 24 hours for deeper flavor.
- Prepare Pickled Vegetables: Chop carrots and daikon into matchsticks roughly the size of chopsticks. Place in a large bowl and sprinkle with 1 1/2 tablespoons salt and 1 1/2 tablespoons sugar. Massage the mixture to draw out moisture, making the veggies flexible but crunchy. Let sit 15 minutes.
- Rinse the Vegetables: Drain veggies in a colander and rinse thoroughly under cold water to remove salt and sugar. Drain well.
- Make the Brine: In the rinsed bowl, dissolve 1/2 cup sugar in 1 cup warm water. Add 1 cup white vinegar and a few shakes of salt; stir to combine.
- Pickle the Vegetables: Submerge the rinsed carrots and daikon in the vinegar brine, ensuring they are fully covered. Refrigerate for at least 45 minutes. The pickled veggies keep well for months in the fridge.
- Sear the Pork: Heat a large skillet over medium-high heat with about 1 tablespoon oil until shimmering. Add pork slices in batches with space between pieces to avoid steaming. Sear for 1-2 minutes per side until browned and cooked through. Thicker slices may require longer cooking. Add more oil as needed and keep cooked pork warm in an oven set to ‘keep warm’ at 170°F or on a plate.
- Make Sriracha Mayo: In a small bowl, mix 1 cup mayonnaise with 1 tablespoon Sriracha. Adjust spice level to taste.
- Assemble the Sandwich: Slice the bolilo rolls lengthwise. Spread Sriracha mayo on both sides. Layer one side with seared pork, sliced cucumber, jalapeno rounds (if using), generous pickled carrots and daikon, and fresh cilantro leaves.
- Serve: Top with the other half of the roll, press lightly, and serve immediately. Offer extra Sriracha mayo on the side as desired.
Notes
- For best results, slice the pork as thinly as possible to ensure quick, tender cooking and maximum marinade infusion.
- If you prefer less heat, omit jalapenos or reduce the amount of Sriracha in the mayo.
- Pickled vegetables can be made days in advance and stored refrigerated for up to several months, improving flavor over time.
- Bolilo rolls or soft mini baguettes replicate authentic Vietnamese banh mi texture better than hard-crust baguettes.
- Adjust the sweetness and saltiness of the marinade and pickling brine to suit your taste.
- Using a food processor for the marinade saves time, but hand mixing works fine too.
- Serve with extra fresh cilantro and Sriracha mayo for added flavor.
