Ingredients:

  • 1 pound (450g) pork shoulder, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon black pepper
  • 1 cup (120g) daikon radish, julienned
  • 1 cup (120g) carrots, julienned
  • 1/2 cup (120ml) white vinegar
  • 1/4 cup (60ml) water
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) mayonnaise
  • 1-2 tablespoons sriracha (or to taste)
  • 4 Bánh Mì rolls (or crusty baguettes, about 6-8 inches long)
  • 1/4 cup (60ml) soy sauce (for drizzling)
  • 1/2 cup (packed) fresh cilantro sprigs
  • Optional: Sliced jalapeños (for extra heat)

Instructions:

  1. Marinate the Pork: Combine all marinade ingredients in a bowl. Add the pork and toss to coat evenly. Cover and refrigerate for at least 2 hours, or up to 24 hours.
  2. Prepare the Pickled Vegetables: In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer, stirring until sugar and salt are dissolved. Pour over the julienned daikon and carrots. Let sit for at least 30 minutes, or up to overnight, stirring occasionally.
  3. Make the Spicy Mayo: Combine mayonnaise and sriracha in a small bowl. Adjust sriracha to your preferred level of spiciness.
  4. Cook the Pork: Preheat oven to 400°F (200°C). Spread the marinated pork in a single layer on a baking sheet. Bake for 15-20 minutes, or until cooked through and slightly caramelized. The internal temperature should reach 145°F (63°C).
  5. Assemble the Bánh Mì: Slice each roll lengthwise. Spread spicy mayo on both sides of the bread. Layer with cooked pork, pickled vegetables (squeeze out excess liquid), fresh cilantro, and jalapeños (if using). Drizzle with a little soy sauce.
  6. Serve Immediately: Enjoy your homemade Bánh Mì!