Banh mi recipe
We are taking you on a proper flavour adventure with our banh mi recipe, a bold fusion between Vietnam and France. This standout sandwich is loaded with tender pork loin marinated in aromatic spices, lime-pickled vegetables, and fiery chilli cream. It is all stuffed into a crisp baguette that does its best to keep everything in, at least until the first bite.
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Ingredients
Pork loin
400 g Boneless pork loins | |
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2 Garlic cloves | |
2 tbsp Fresh ginger, finely chopped | |
2 tbsp Japanese soya sauce | |
1 tbsp Mirin | |
1 tsp Sesame oil |
Lime-pickled vegetables
1 Lime, finely grated zest and juice | |
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1 tbsp Fish sauce | |
1 tbsp Water | |
1 tbsp Icing sugar | |
2 Carrots | |
1 Small kohlrabi | |
100 g Radishes |
Chilli cream
4 tbsp Sour cream | |
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1 tbsp Sriracha sauce |
To serve
3 Spring onions | |
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1 Gherkin | |
1 Baguette | |
30 g Fresh coriander | |
Black pepper, freshly ground |
Instructions
Pork loin
Lime-pickled vegetables
Chilli cream
To serve
Recommended information
Serving suggestion
Choosing high-quality ingredients
Freshness makes all the difference in a banh mi. For the pork, look for pale pink meat with a slight sheen and minimal liquid in the packaging. It should feel firm and have no strong smell. Avoid any pieces that look greyish or have an off odour. Carrots and kohlrabi also need to feel firm with no soft spots, while radishes should have smooth skin without wrinkles. If the leaves are still attached, they need to be fresh and bright, not wilted. The best spring onions have sturdy, upright green tops and firm white bulbs. Steer clear of any with slimy layers, limp leaves, or a strong onion smell, since these tend to be signs that they are past their prime.
Marinate for at least two hours
Marinate the pork loin for at least 2 hours, though overnight is best. A longer marination allows the pork to fully absorb the flavours of soy sauce, mirin, and ginger, building a deep, well-seasoned base. While this intensifies the taste, it also makes the meat more tender, making it deliciously succulent.
Make the presentation matter
Slice the baguette open without cutting all the way through, allowing all the ingredients to keep their spot in the banh mi nicely. Spread the chilli cream inside first. Then, fill the bread generously with pork, pickled vegetables, and fresh herbs, letting them spill out slightly. A banh mi should look full and abundant, never flat or hidden inside the bread.
FAQ: Questions about banh mi
Do you love banh mi, but want to know more? We have rounded up some of the most asked questions and their answers.
What is banh mi?
Can banh mi be prepared in advance?
What type of bread is good for banh mi?
Nutritional values
Nutritional value, per
2671 Kcal
| Fibre | 30.5 gram fibers |
| Protein | 125.5 gram |
| Carbohydrates | 317.9 gram |
| Fat | 98.3 gram |
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Banh mi – a fantastic Vietnamese sandwich
This is not your average sandwich with some meat, veggies, and dressing thrown in. Banh mi is on a whole different level. This fantastic meal is the result of Vietnamese flavours meeting French tradition.
The French influence is right there in the baguette, light and crisp on the outside, soft inside, while everything packed inside brings the vivid flavours Vietnam is known for. It is the juicy pork, crisp vegetables, and creamy dressing that make the signature sandwich all come alive.
We have taken a little shortcut with a store-bought baguette in this recipe, but no one is stopping you from making it from scratch. Freshly baked, straight from the oven? That is a whole other experience. Check out our homemade baguette recipe and see for yourself!
Pork marinated in classic Asian flavours
The pork loin gets the full treatment in this banh mi recipe, soaking in an intense, umami-rich marinade. It is filled with classic Asian flavours that are known to boost the savoury depth of the meat.
Soy sauce lays down the deep, savoury base, while mirin smooths things out with a mellow sweetness. Ginger and garlic are both key ingredients to really hit the warm nuances of the marinade. Together, they inject the meat with a mild, slow-building warmth that never strays into spicy territory.
Filled with fresh and tangy lime-pickled veggies
The marinated meat does play an important, but no banh mi can call itself complete without pickled veggies. In this version, the pickling base is made from lime juice, lime zest, fish sauce, water, and sugar to embrace the fresh, tangy, and slightly sweet flavours. We see the lime-pickled veggies as a way to balance the heavier, meatier elements found in the banh mi.
When pickled, the carrots stay crisp and earthy with just a hint of sweetness. Kohlrabi, mild and juicy, holds onto its delicate, peppery bite, and the radishes, already a little sharp, mellow out while keeping their signature punch just with a gentler finish.
Sour cream and sriracha for a spicy, creamy layer
Our creamy, fiery spread unites heat and coolness in one go. Sour cream smooths things out with its tangy touch, while sriracha deepens the flavour with a lingering chilli warmth. Slather it on the bread, let it sneak into all the nooks and crannies, and get ready for that cool-then-spicy effect. Just like a normal sandwich, a banh mi also needs a generous amount of delicious spread.
Your new favourite lunch or dinner
This pork banh mi recipe works any time of day. It is crisp, fresh, full-flavoured, and always delivers that unbeatable combination of crunch, spice, and creaminess. If you have everything prepped and waiting in the fridge, putting it together takes no time at all. Pile it into the bread, take a bite, and enjoy a meal that always hits the spot, whether it is midday or evening. Enjoy it as you would a regular sandwich, just with significantly more exciting flavours.
Adjust the recipe to your liking
Before you start making your banh mi, embrace your creativity and experiment with the ingredients. There are endless possibilities for swapping or adding even more flavour.
Want to switch out the meat? Beef gives you a deeper, meatier bite, while chicken keeps things more delicate and tender. Tofu is another brilliant option, firm on the outside and silky inside, absorbing the marinade like a sponge.
The dressing can also take a new direction. Swap sour cream for mayonnaise for something richer and silkier, or mix in a little honey or hoisin sauce for a touch of sweetness. If it is a little extra heat you are after, a spoonful of chopped chillies alongside sriracha will do the trick.
And then there are the vegetables. Add cucumber for a fresh, cooling crunch, or throw in some shredded cabbage for an extra crisp bite. Pickled red onions work great too, bringing a tangy sharpness that plays well with the lime-marinated vegetables.
