Banh Mi Sandwiches

Banh mi are an example of the legacy left by the French on Vietnamese cuisine: crusty French rolls stuffed with pickled Asian vegetables. This is a great way to use up leftover roasted pork, but you could use any filling you like such as chicken, shrimp, tofu, or even fried eggs.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 4


  • 1 carrot, peeled and cut into matchsticks
  • ⅓ large daikon radish, peeled and cut into matchsticks
  • 1 tsp. salt mixed with 2 tsp. sugar
  • ⅓ cup sugar
  • 1 cup white vinegar
  • ½ cup warm water
  • 4 crusty French rolls (or 1–2 baguettes sliced into 4 sandwich-length segments)
  • Mayonnaise, to taste
  • Soy sauce or Maggi seasoning
  • 2 cups roasted pork, thinly sliced
  • 5 cilantro sprigs, roughly chopped
  • 1 green onion, thinly sliced


  • Make quick pickled carrot and daikon radish. Toss carrot and radish with salt-sugar mixture. Let sit for 10 minutes, until they are softened. Rinse vegetables off under cold water. Pat dry and place vegetables in non-reactive bowl.
  • Combine sugar, vinegar, and water. Pour brine over vegetables and put in refrigerator for 1 hour.
  • Take French rolls and slather insides with mayonnaise. Add a few drops of soy sauce or Maggi.
  • Stuff each sandwich with all of the fillings: pork, pickled carrot and daikon (shaking off excess brine), cilantro, and green onion.