Easy Banh Mi Recipe – Crispy Baguette, Savory Pork, and Pickled Veggies

If a French baguette and a Vietnamese noodle bowl had a baby, you’d get Banh Mi. It’s crunchy, tangy, savory, spicy, and sweet—all in one glorious bite. This sandwich is the MVP of fusion food, and honestly, it deserves its own fan club.

But here's the deal: you don’t need to chase down an authentic Vietnamese bakery to get your fix. You can totally make a simplified version at home that hits all the flavor notes—without a single trip to a specialty market (unless you want to go on a field trip for pickled daikon).

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Ingredients (Makes 2 sandwiches):

For the pickled veg:

• ½ cup (120 ml) warm water

• 2 tbsp sugar

• ¼ cup (60 ml) rice vinegar

• ¼ tsp salt

• ½ cup (50g) shredded carrots

• ½ cup (50g) thinly sliced cucumber or daikon (optional)

For the sandwich:

• 1 small baguette (or 2 demi-baguettes), split

• 4–6 oz (115–170g) grilled chicken breast, pork, or tofu, sliced

• 2 tbsp mayonnaise

• 1 tsp soy sauce

• 1 tsp sriracha or chili paste

• Fresh cilantro (a handful)

• Jalapeño slices (optional)

• Paté (optional, for the classic version)

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Step-by-Step Instructions:

1. Quick-pickle the veggies (5 minutes + 30 min chill):
In a bowl or jar, combine warm water, sugar, vinegar, and salt. Stir until dissolved. Add carrots and cucumber (or daikon). Let it sit at room temp for at least 30 minutes, or in the fridge overnight.

2. Prep your protein (10–15 minutes):
If you're using grilled chicken or pork, season it with salt, pepper, and a splash of soy sauce. Grill or pan-sear until cooked through (internal temp should be 165°F / 74°C for chicken). For tofu, press and slice, then pan-fry until golden.

3. Toast the baguette (5 minutes):
Warm the baguette in a 350°F (175°C) oven for 5 minutes until lightly crisp on the outside. Split it open but don’t slice all the way through—it should hinge.

4. Build your banh mi (5 minutes):
Spread mayo on both sides of the baguette. Add a few dashes of soy sauce and sriracha. Layer in your protein, then top with drained pickled veggies, cilantro, and jalapeño slices if you like the heat.

5. Serve immediately:
Wrap it up picnic-style or devour it right at the kitchen counter while nodding like a sandwich pro.

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Pro Tip:

Don’t skip the quick pickles. That tangy crunch is the heart of a banh mi. You can even batch a jar and keep them in the fridge for future sandwiches, salads, or noodle bowls. And if you're pressed for time, use a grocery-store rotisserie chicken—no one will judge.

Optional extra? Mix a little fish sauce into your mayo for serious flavor points.