A great banh mi hits every note at once: crusty bread, rich savoury pork, bright pickled vegetables, and fresh herbs, all in one handheld sandwich. This Vietnamese classic is genuinely simple to recreate at home, especially when built around slow-cooked pulled pork shoulder.
Here’s a complete recipe covering the pork, the quick pickle, and how to assemble the perfect banh mi.
Why Banh Mi Deserves a Spot in Your Recipe Rotation
- A perfect balance of flavours and textures, from crunchy pickles to tender pork.
- Great for meal prep, since the pork and pickles both keep well for several days.
- Naturally customisable, adjusting spice and toppings to your own taste.
- A genuinely satisfying lunch or dinner, despite being relatively quick to assemble.
Ingredients for Pork Banh Mi (Serves 4)
For the Pulled Pork
- 1kg pork shoulder
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp five spice powder
- 1 cup chicken or pork stock
For the Quick Pickled Vegetables
- 1 carrot, julienned
- 1 daikon radish (or extra carrot if unavailable), julienned
- ½ cup rice vinegar
- ¼ cup sugar
- ½ tsp salt
To Assemble
- 4 crusty baguette rolls or Vietnamese-style rolls
- Mayonnaise
- Fresh coriander
- Sliced cucumber
- Sliced fresh chilli (optional)
- Pâté (optional, for a more traditional touch)
Step-by-Step Pork Banh Mi Method
Step 1: Season the Pork
Combine the garlic, soy sauce, fish sauce, brown sugar, and five spice, rubbing the mixture generously over the pork shoulder.
Step 2: Slow Cook the Pork
Place the pork in a slow cooker or covered oven dish with the stock, cooking on low for 6–8 hours (slow cooker) or at 150°C for approximately 3.5–4 hours (oven), until the pork is completely tender and easily shreds apart.
Step 3: Shred the Pork
Remove the pork and shred using two forks, then mix back through some of the remaining cooking liquid to keep it moist and flavourful.
Step 4: Prepare the Quick Pickle
While the pork cooks, combine the rice vinegar, sugar, and salt in a bowl, stirring until dissolved. Add the julienned carrot and daikon, letting them sit for at least 30 minutes to pickle.
Step 5: Prepare the Bread
Slice the baguette rolls lengthways, leaving one edge intact to keep the sandwich together, and lightly toast if desired for extra crunch.
Step 6: Assemble the Banh Mi
Spread mayonnaise (and pâté, if using) generously inside each roll. Layer with the shredded pork, pickled vegetables, cucumber, coriander, and sliced chilli if desired.
Step 7: Serve Immediately
Serve straight away while the bread is still crisp and the pork is warm.
Tips for the Best Banh Mi
- Don’t skip the pickling step, since the bright acidity is essential to balancing the richness of the pork.
- Use a proper crusty baguette, as the bread’s texture is a defining part of the sandwich.
- Prepare pork ahead, since it reheats well and only improves in flavour after a day or two.
- Adjust chilli to taste, keeping it on the side for those who prefer a milder sandwich.
Why Free-Range Pork Elevates This Dish
Because the pork shoulder slow cooks for hours, its quality genuinely comes through in the final, tender result. Our Free-Range Pork comes from Western Australian farms committed to ethical, free-range farming, delivering rich, flavourful meat that shreds beautifully after a long, slow cook.
For more slow-cooked pork inspiration, check out our comparison of pork shoulder vs pork belly for crackling and roasting.
Final Thoughts
Pork banh mi brings together tender, slow-cooked pork, bright pickled vegetables, and fresh herbs into one genuinely satisfying sandwich. With a bit of advance preparation for the pork and pickles, assembly takes just minutes, making it a great option for both a planned dinner and quick leftovers.
Shop our Free-Range Pork today and bring this Vietnamese favourite to your kitchen.