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Easy Banh Mi sandwich with Pork and pickled carrots and daikon radish

Easy Banh Mi with Pork Vietnamese Pickled Veggie

A refreshing Banh Mi sandwich featuring tangy pickled carrots and daikon paired with warm pork for a quick and enjoyable meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vietnamese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pickles
  • 2 medium Carrots, cut into thin matchsticks Use vibrant, fresh carrots.
  • 1 medium Daikon, cut into thin matchsticks (or use extra carrots if you cannot find it) Daikon adds a unique flavor and crunch.
  • 1 cup White vinegar (or rice vinegar for a milder taste) Rice vinegar gives a softer tang.
  • 1 tablespoon Sugar Balances the flavor of the pickles.
  • 1 teaspoon Salt Enhances the flavor.
  • 1 cup Warm water To dissolve the sugar and salt.
For the Pork
  • 1 pound Pork chops or tenderloin, sliced thin (cooked) Use cooked pork for best results.
For Assembly
  • 4 buns Banh mi or other crusty rolls Look for fresh bread for best texture.
  • 1/2 cup Fresh herbs (cilantro or mint) Herbs add freshness to the sandwich.
  • to taste Hot sauce Optional, for extra heat.

Method
 

Prepare the Pickles
  1. In a clean jar or container, mix together the vinegar, warm water, sugar, and salt until the sugar dissolves.
  2. Add the carrots and daikon matchsticks into the jar, pressing them down so they are submerged in the liquid.
  3. Let the pickles sit for at least 30 minutes or overnight for better flavor.
Cook the Pork
  1. Cook the pork chops or tenderloin using your preferred method (grilling, air frying, etc.) until they are fully cooked.
  2. Slice the cooked pork thinly.
Assemble the Banh Mi
  1. Slice the buns and layer with the cooked pork, pickled vegetables, and fresh herbs.
  2. Add hot sauce if desired and enjoy!

Notes

For the best results, slice the vegetables thinly and keep them submerged in the brine. Adjust sugar and vinegar to taste if you like it sweeter or tangier. These pickles can last in the fridge for 1 to 2 weeks.