Recipe for pork banh mi – banh mi thit nuong)
Looking for the perfect Vietnamese street food experience? This banh mi with marinated pork delivers bold flavor in every bite. Juicy strips of pork are soaked in a savory marinade with fish sauce, garlic, soy and five spice, then seared to caramelized perfection.
Layered into a light and crisp baguette with pickled carrots and daikon, cucumber, chili, and fresh herbs, this sandwich offers the ideal balance of sweet, sour, salty and crunchy. Whether you’re skipping the pâté or going all-in on the traditional build, this recipe is fully adaptable to your taste.
Everything is made from scratch, including the quick pickles, and the pork can be cooked on a pan or grill. Serve it for lunch, dinner, or as part of a Southeast Asian-inspired spread. Once you try it, you’ll be hooked on the textures and flavors that make banh mi a global favorite.
What kind of pork should I use for banh mi?
Pork neck or boneless pork chops are ideal – they’re flavorful, tender, and easy to slice.
Can I make the pickled vegetables in advance?
Yes, pickled carrots and daikon can be made ahead and stored in the fridge for up to 2 months.
Do I need liver pâté for an authentic banh mi?
It’s traditional but optional – mayonnaise alone works great if you prefer a simpler version.
How long should I marinate the pork?
At least 2–3 hours, though overnight will give even more flavor depth.
Pork Banh Mi – Banh mi thit nuong)
Ingredients
To Assemble Your Banh Mi
- 4 Vietnamese baguettes
- 100 g mayonnaise
- Liver pâté, optional
- Pickled carrots and daikon
- Marinated pork
- 150 g cucumber
- 20 g fresh coriander
- 1 red chili
Pickled Carrots and Daikon – Do chua
- 200 g carrots
- 150 g radish preferably daikon
- 60 g boiling water
- 5 g salt
- 40 g sugar
- 60 g rice vinegar
Marinated Pork – Thit nuong
- 400 g pork neck or pork chops
- 10 g garlic minced
- 50 g onion
- 45 g fish sauce
- 30 g soy sauce
- 25 g sugar
- 15 g sesame oil
- 5 g five spice powder
- 2 g black pepper
Instructions
- How to Make the Pickled Carrots and Daikon:
- Julienne or coarsely grate the carrots and radishes, and place in a bowl.
- Dissolve sugar and salt in the boiling water and add the vinegar.
- Pour the warm mixture over the vegetables.
- Chill until ready to use. If stored in a container with a lid, they’ll keep for about 2 months.
- How to Make the Marinated Pork:
- Cut the pork into strips about 1 cm (approx. 1/3 inch) thick.
- Finely chop onion and garlic and mix with fish sauce, soy sauce, sugar, sesame oil, five spice and pepper to form a marinade.
- Toss the pork in the marinade and refrigerate for 2–3 hours, or longer if possible.
- Heat a pan over high heat and fry the meat for 3–4 minutes on each side.
- Remove the pork and let the marinade in the pan caramelise. Pour it back over the meat and toss to coat.
- To Assemble Your Banh Mi:
- Slice the baguette lengthwise and scoop out a little of the bread.
- Spread mayonnaise on both halves. For a traditional version, spread pâté on the bottom half before adding mayonnaise.
- Add the pickled carrots and daikon mix.
- Layer with grilled pork and cucumber slices.
- Add a generous amount of fresh coriander.
- Finish with slices of red chili.
- Lightly press the sandwich together and serve immediately.