If your go-to sandwich routine is feeling a little... meh, it’s time to meet the Banh Mi. This Vietnamese classic is everything you didn’t know you needed between two halves of a baguette: crunchy pickled veggies, spicy "mayo”, and savory protein all layered together in perfect harmony. It’s bold, bright, satisfying, and you can make it right at home without any fancy ingredients! Whether you’re trying to impress your lunch guests or just want to level up your weekday sandwich game, this Banh Mi recipe is the flavorful upgrade you’ve been waiting for.
While you can use any French bread for this, I highly recommend day-old Jimmy John’s bread. It’s about $0.50 per loaf for their day-old breads when they over produce. Typically they have these wrapped on a shelf, so all you have to do is ask for it. It’s the perfect texture and length for a sandwich style like this, and gets a nice crunch as well... at a great price!
Pork Banh Mi
Makes: 4 sandwiches
Prep time: 10 minutes
Inactive time: 12 hours
Cook time: 30 minutes
Total time: 12 hours 40 minutes
For the sandwich:
1 pound pork
2 tablespoons minced garlic
1 tablespoon teriyaki sauce
2 teaspoons sambal oelek (spicy chili sauce)
1 cup of carrots, peeled
1/2 cup pickle juice
1 cup sliced cucumbers
1 sliced red jalapeno
4 tablespoons cilantro
8 ounces of French bread
Avocado oil spray, for cooking
For the sauce:
1/3 cup of Greek yogurt
1 pinch of sugar
2 teaspoons sriracha
1. Mix the garlic, teriyaki sauce and sambal oelek together. Put the pork in a Ziploc bag, pour marinade over the meat, and marinate for at least 12 hours, or overnight.
2. About 30 minutes before eating, peel the carrots and submerge them in the pickle juice - they will be pickled in 30 minutes - they will be a bit wilted, but still crisp.
3. Mix the Greek yogurt, sugar and sriracha together, set aside.
4. Heat a non-stick skillet over medium high heat. Spray with avocado oil and cook the pork for 2 1/2 minutes per side.
Note: you'll have to adjust this if your chops are thicker than mine - the ideal temp to pull pork is 145 degrees.
5. Let the pork rest 5 minutes before slicing.
6. Assemble the Banh Mi! Spread some of the sauce on the top and bottom of the bun. Put 3 ounces of the pork on the sandwich, then top with the pickled carrots, jalapeño, cucumber and cilantro.
If you’re looking for a tasty, fresh take on a classic — you can’t beat Banh Mi. Whether you're making lunch for one or feeding a crowd, this Banh Mi sandwich is proof that a homemade meal can be anything but boring. It’s easy to customize, packs a serious punch of flavor, and brings a little something special to the table (no takeout required)! Give it a try, make it your own, and don’t be surprised if it becomes your new favorite sandwich. Let me know if you make it, I’d love to hear how you put your own spin on it!
Looking for more sandwiches from around the world? We have you covered! Check out our upcoming hands-on class Hands-On Between the Bread: Sandwiches Around the World on Saturday, June 7 at 11:30am at Lincoln Square. You'll learn to make and enjoy:
- Croque Monsieur
- Lemongrass Chicken Banh Mi
- Chicago-Style Breaded Steak Sandwiches
You’ll also learn about selecting and roasting chicken, pickling, how to pan-fry steak, and how to prepare a béchamel - just to name a few techniques! These classes are fantastic on your own, with a group of friends, or even as a fun date night activity.
Pork Banh Mi
Ingredients
- 1 pound pork
- 2 tablespoons minced garlic
- 1 tablespoon teriyaki sauce
- 2 teaspoons sambal oelek (spicy chili sauce)
- 1 cup of carrots, peeled
- 1/2 cup pickle juice
- 1 cup sliced cucumbers
- 1 sliced red jalapeno
- 4 tablespoons cilantro
- 8 ounces of French bread
- Avocado oil spray, for cooking
- 1/3 cup of Greek yogurt
- 1 pinch of sugar
- 2 teaspoons sriracha
Instructions
- Mix the garlic, teriyaki sauce and Sambal Oelek together. Put the pork in a Ziploc bag, pour marinade over the meat, and marinate for at least 12 hours, or overnight.
- About 30 minutes before eating, peel the carrots and submerge them in the pickle juice - they will be pickled in 30 minutes - they will be a bit wilted, but still crisp.
- Mix the Greek yogurt, sugar and sriracha together, set aside.
- Heat a non-stick skillet over medium high heat. Spray with avocado oil and cook the pork for 2 1/2 minutes per side. Note: You'll have to adjust this if your chops are thicker than mine - the ideal temp to pull pork is 145 degrees.
- Let the pork rest 5 minutes before slicing.
- Assemble the Banh Mi! Spread some of the sauce on the top and bottom of the bun. Put 3 ounces of the pork on the sandwich, then top with the pickled carrots, jalapeño, cucumber and cilantro.
