Recipe

Bright Banh Mi Recipe

Crispy bread, punchy citrus mayo, quick-pickled crunch, and savory pork or chicken. This banh mi is bright, fast, and weeknight-friendly.

By Matt Campbell

•

4.8 (214)

A freshly assembled banh mi sandwich on a wooden cutting board with crispy baguette, sliced pork, pickled carrots and daikon, cucumber ribbons, jalapeños, cilantro, and a small bowl of citrus mayo in the background

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Banh mi is one of those sandwiches that somehow feels like a full personality in your hands. Crunchy bread. Cool cucumber. Pickles that wake you up. Herbs that smell like you are doing something right. And then a creamy spread that ties the whole thing together like a group chat with one responsible friend.

This version leans into what I crave most on a weeknight: bright, citrusy flavor without a long list of “special” ingredients. We are doing a quick pickle for carrots and daikon, a citrus-kissed mayo that tastes like it had a spa day, and a simple skillet protein. Pork and chicken are both popular choices here, and both work beautifully.

Make one sandwich and you will immediately want to make two. Not because you are greedy. Because you are smart.

A close-up photo of quick-pickled carrots and daikon in a glass jar with visible lime zest and a spoon resting beside it

Why It Works

Citrus-kissed mayo adds zing and richness, so every bite tastes bright instead of heavy.
Quick pickles bring crunch and acidity in about 15 minutes. No canning, no drama.
High heat on the protein builds browned edges fast, which is where the best flavor lives.
Assembly is flexible: swap proteins, adjust spice, and use whatever herbs you have without losing the banh mi vibe.

Pairs Well With

Storage Tips

Banh mi is best when it is freshly assembled, but the components store like champs. Treat it like sandwich meal prep: keep everything separate, then build when you are ready.

Quick-pickled veggies

Store in an airtight container or jar in the fridge for up to 5 to 7 days.
Best crunch and balance is usually in the first 3 to 5 days. After that, they can soften and get louder (flavor-wise).
If they go too sharp, drain and add a tiny splash of water.

Citrus mayo

Keep refrigerated in a sealed container for up to 4 to 5 days, depending on your mayo brand and how cleanly it is handled.
Stir before using. If it thickens, loosen with a few drops of water first.

Cooked protein

Refrigerate for 3 to 4 days.
Reheat in a hot skillet for the best texture, or microwave briefly, then crisp quickly in a pan.

Bread

Keep baguettes at room temp for 1 day.
For longer storage, freeze. Re-crisp in a 350°F oven for 8 to 10 minutes straight from frozen.

Common Questions

What kind of bread should I use for banh mi?

Ideal is a light, crisp baguette. Many bakeries sell “banh mi rolls” that are airier than a classic French baguette. If your baguette is very crusty, warm it for a few minutes in the oven so it is crisp but not jaw-breaking.

Do I have to use daikon?

Nope. Daikon is traditional and extra crunchy, but you can swap in more carrot, thinly sliced radish, or even shredded cabbage. The goal is a crisp, tangy bite.

Can I make this vegetarian?

Yes. Use pan-seared tofu, mushrooms, or a veggie patty. Keep the citrus mayo and pickles, and you still get that bright banh mi contrast.

How spicy is this?

It is as spicy as you make it. Jalapeño slices and sriracha are optional. For a gentler sandwich, scrape the seeds from the jalapeño or swap in thinly sliced bell pepper for crunch.

Can I prep this for lunch?

Absolutely. Pack the bread separately if you can. If not, spread mayo on both sides of the bread to create a moisture barrier, then add protein, then veggies right before eating.

Is this a traditional banh mi?

This is banh mi inspired and weeknight-minded. Classic banh mi often features pâté and Vietnamese cold cuts. If you want that more traditional vibe, add a swipe of pâté (or liverwurst) under the citrus mayo and you are in business.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or grill pan
Small mixing bowl (for citrus mayo)
Medium bowl or jar (for quick pickles)
Microplane or fine grater (for citrus zest, optional but great)
Sharp knife and cutting board
Tongs (helpful for turning meat)
Instant-read thermometer (optional, but great for chicken)

The first time I tried to make banh mi at home, I overcomplicated it like I was auditioning for a cooking show. Three sauces, too many toppings, and bread that could have doubled as a doorstop. It was still good, but it was not the easy, bright sandwich I actually wanted on a Tuesday.

This citrus-kissed version is the one I keep coming back to. It tastes fresh and loud in the best way, and it gives you that “I definitely have my life together” feeling even if your kitchen is a little chaotic. Which, respectfully, is most of the fun.

Bright Banh Mi Recipe

(4.8 (214) Reviews)

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 sandwiches

Ingredients

Quick-pickled veggies

1 cup shredded or matchstick carrots
1 cup shredded or matchstick daikon radish (or more carrot)
1/3 cup rice vinegar
2 tbsp fresh lime juice (about 1 lime)
2 tbsp sugar
1 1/2 tsp kosher salt
1/4 cup warm water

Citrus-kissed mayo

1/2 cup mayonnaise
1 tbsp fresh lime juice
1 tsp orange juice (optional, but gives a softer citrus roundness)
1 tsp lime zest (optional)
1 small garlic clove, finely grated or minced
1 tsp soy sauce or fish sauce (optional, adds savory depth)
1 to 2 tsp sriracha or chili garlic sauce (optional)

Protein

1 lb thin-sliced pork loin or pork shoulder steaks, sliced thin against the grain
Or 1 lb boneless skinless chicken thighs, sliced into thin cutlets or pounded to an even thickness
1 tbsp neutral oil (avocado, canola, or grapeseed)
1 tbsp soy sauce
1 tbsp fish sauce (or use 2 tbsp soy sauce total)
1 tbsp brown sugar or honey
1 tbsp lime juice
1 tsp black pepper

Sandwich build

4 small baguettes or banh mi rolls, split
1 cucumber, cut into thin spears or ribbons (about 4 to 8 pieces per sandwich)
1 jalapeño, thinly sliced (optional, a few slices per sandwich or to taste)
1 cup fresh cilantro (tender stems encouraged, a small handful per sandwich)
1/2 small red onion, thinly sliced (optional, to taste)
Maggi seasoning sauce or soy sauce, a few drops per sandwich (optional)
Pâté or liverwurst, 1 to 2 tbsp total (optional, for a more classic-style vibe)

Instructions

1) Quick pickle the veggies

In a bowl or jar, whisk together rice vinegar, lime juice, sugar, salt, and warm water until dissolved.
Add carrots and daikon. Toss well, then let sit for 15 minutes while you do everything else. Stir once or twice so it pickles evenly.

2) Make the citrus mayo

In a small bowl, mix mayo, lime juice, orange juice (if using), lime zest (if using), and garlic.
If you want extra savory punch, stir in soy sauce or fish sauce. Add sriracha if you want heat.
Taste and adjust. More lime for brighter, a pinch of sugar for smoother, a pinch of salt if needed.
If it thickens in the fridge, loosen with a teaspoon of water first. Add a tiny splash of lime juice only if you want it even brighter.

3) Cook the protein

In a bowl, toss pork or chicken with soy sauce, fish sauce, brown sugar, lime juice, and black pepper. If you have 10 minutes to marinate, great. If not, send it.
Heat a large skillet over medium-high heat. Add oil.
Cook the meat in a single layer until browned and cooked through, about 3 to 5 minutes per side depending on thickness. Work in batches if needed so it sears instead of steams.
Doneness check: chicken should hit 165°F (74°C) in the thickest part. Pork should be cooked through with no raw spots and nicely browned edges.
Rest 2 minutes, then slice thin against the grain for maximum tenderness (if not already thin-sliced).

4) Toast the bread

Toast split rolls in the oven at 400°F for 3 to 5 minutes, or in a dry skillet cut-side down until lightly crisp.

5) Assemble like you mean it

Spread citrus mayo on both sides of the bread. Optional classic move: add a thin swipe of pâté under the mayo.
Add a layer of protein.
Drain pickled veggies well, then pile them on.
Add cucumber, jalapeño, cilantro, and onion (if using).
Optional finishing move: a few drops of Maggi or soy sauce inside the sandwich.
Press gently, take a bite, and do the normal thing where you immediately plan the next one.

A real photo of hands assembling a banh mi sandwich with toasted baguette, spreading citrus mayo, and adding pickled vegetables on a cutting board

Nutrition information is estimated.

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