Vietnamese Sandwich
Experience the vibrant, flavor-packed delight of a homemade Vietnamese Bánh Mì sandwich, where classic street food meets your own kitchen. This recipe features crusty French baguettes filled with tender, caramelized pork or chicken marinated in soy sauce, fish sauce, and garlic for a savory depth. The sandwich gets its signature crunch and tang from quick-pickled carrots and daikon, paired with fresh cucumber slices, spicy jalapeños, and aromatic cilantro. A creamy Sriracha mayo spread ties it all together, adding a luscious kick in every bite. Perfect for lunch or dinner, this 35-minute recipe delivers the authentic flavors of Vietnam in a simple, customizable format. Prepare to wow your taste buds and elevate your sandwich game with this irresistible fusion of sweet, tangy, and spicy!
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Recipe Information
Ingredients
- 4 pieces French baguette
- 500 g Pork loin or chicken breast (thinly sliced)
- 4 tbsp Soy sauce
- 2 tbsp Fish sauce
- 1 tsp Sugar
- 3 cloves Garlic (minced)
- 1 cup Carrots (julienned)
- 1 cup Daikon radish (julienned)
- 1 cup White vinegar
- 1 cup Water
- 2 tbsp Sugar (for pickling)
- 1 tsp Salt (for pickling)
- 4 tbsp Mayonnaise
- 1 tbsp Sriracha
- 1 piece Cucumber (thinly sliced)
- 2 pieces Jalapeño (thinly sliced)
- 1 bunch Fresh cilantro
- 1 tsp Salt
- 1 tsp Black pepper
Instructions
In a small bowl, combine soy sauce, fish sauce, sugar, minced garlic, salt, and black pepper. Use this mixture to marinate the pork or chicken. Cover and let marinate for at least 15 minutes, or up to 1 hour for more flavor.
In another bowl, make the pickled vegetables by combining white vinegar, water, sugar, and salt. Stir until sugar and salt dissolve. Add the julienned carrots and daikon. Let them sit for at least 15 minutes to pickle.
In a small mixing bowl, blend mayonnaise and Sriracha to create the sandwich spread. Adjust the amount of Sriracha to your preferred spice level.
Heat a skillet over medium-high heat. Cook the marinated pork or chicken for 3-5 minutes per side, or until fully cooked and caramelized. Remove from heat and set aside.
Slice the French baguettes lengthwise but not all the way through, creating a pocket. Toast the baguettes lightly for added texture, if desired.
Spread the Sriracha-mayo mixture inside the baguette. Layer in slices of cooked protein, pickled vegetables, thinly sliced cucumber, and jalapeño.
Top with fresh cilantro sprigs for a burst of flavor.
Serve immediately and enjoy your homemade Vietnamese Bánh Mì sandwich!
Nutrition Facts
Calories |
4775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 15719 mg | 683% | |
| Total Carbohydrate | 670.3 g | 244% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 70.2 g | ||
| Protein | 234.5 g | 469% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 579 mg | 45% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 5830 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
