45 minutes
A simple yet delicious Vietnamese-inspired sandwich featuring quick pickled vegetables, spicy mayo, and savory ground pork, all nestled in a crusty baguette.
Shredded Carrots, shredded
cups
Thinly Sliced Cucumbers, thinly sliced
cups
Shredded Daikon Radish, shredded
cups
Unseasoned Rice Wine Vinegar
tablespoons
tablespoons
teaspoons
cups
Finely Chopped Scallions, finely chopped
tablespoons
tablespoons
tablespoons
Finely Chopped Garlic, finely chopped
cloves
Ground Pork, ground
0 lb
tablespoons
teaspoons
Chopped Fresh Basil, chopped
cups
Finely Grated Lime Zest, finely grated
0 zest of
0 juice of
Small Hero Rolls, split
each
Fresh Jalapeno, thinly sliced and seeded
slices
Mint Sprigs
1. Quick Pickling Vegetables
Start by pickling your vegetables. In a bowl, combine the shredded carrots, sliced cucumbers, shredded daikon, rice wine vinegar, sugar, and kosher salt. Toss them together until well-coated and let the mixture sit for about 30 minutes to pickle.
2. Making Spicy Mayo
While your vegetables are pickling, prepare the spicy mayo. Whisk together the mayonnaise with 1 tablespoon of the chopped scallions and 1-2 tablespoons of sriracha, depending on your preferred spice level, and set it aside.
3. Cooking the Pork
Heat the peanut oil in a large skillet over medium heat. Add the remaining 3 tablespoons of scallions and the finely chopped garlic, sautéing until fragrant. Incorporate the ground pork, breaking it apart and seasoning with fish sauce, black pepper, salt, and sugar. Cook until the pork is fully done.
4. Finishing the Pork Filling
Remove the skillet from the heat and mix in the chopped basil, lime zest, and lime juice. Fold in the spicy mayo to create a creamy and flavorful pork filling.
5. Assembling the Banh Mi
Fill the split rolls with the pork mixture, add a layer of pickled vegetables, a few slices of fresh jalapeño, and top with mint and cilantro sprigs. Press the sandwiches slightly to compact the ingredients.
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