Banh mi kep (Vietnamese Pork Baguette)

There is nothing better than tasty street food and Banh Mi can be found throughout Vietnam although with regional differences.

This quick and easy recipe gives you an, almost, authentic taste of Vietnamese street food influenced by French colonialism.

Serves: 4 people
Preparation time: 1 hour
Cooking time:  15 minutes 

For the pickled vegetables marinade

250ml rice vinegar

120ml water

1 carrot, cut into 2mm thick matchsticks

3 tablespoons sugar

2 bunch of radishes cut into 2mm thick matchsticks

  • Heat your pan over a medium heat with the rice vinegar, water and sugar, bring to the boil and stir until the sugar has dissolved. Allow the mixture to cool.
  • Place the carrots and radishes in a bowl and pour the cooled vinegar mixture over the top. Stand at least for 30 minutes or even better, overnight.
Banh mi

For the pork marinade

450g pork tenderloin

3 tablespoons brown sugar

1 tablespoon finely grated lemongrass

4 cloves garlic finely crushed (or grated)

3 tablespoons soy sauce

2 tablespoons fish sauce

1 teaspoon grated ginger

Pinch black pepper

  • Finely slice the pork
  • Add the pork to the rest of the ingredients into a large bowl (or a ziplock bag) and thoroughly toss to coat the pork evenly. Leave to stand for at least an hour or overnight

Create the Banh mi

4 small French baguettes

1 teaspoon Sriracha sauce (add more if you like it spicy)

1 red chilli, seeds removed and sliced into 2mm thick matchsticks

Soy sauce

Vegetable oil

Cucumber slices 2mm thick matchsticks

Small bunch of coriander leaves for garnish

125ml mayonnaise

  • Drain the vegetables from their marinade
  • Drain the pork from its marinade
  • Add around 2 teaspoons of oil to a very hot griddle pan
  • Add a single layer of pork to the pan and cook until seared and caramelised, turn and repeat on the other side. Watch closely as this will not take long. Remove from the pan and cook the rest of the pork in batches.
  • Cut the baguettes in half, length ways, and lightly toast the centre
  • Mix the Sriracha into the mayonnaise
  • Lightly spread the mayonnaise onto both sides of the inside of the baguette
  • Add a few drops of soy sauce on top of the mayonnaise
  • Add a layer of the cooked pork
  • Add a generous helping of the pickled vegetables and then cucumber and chilli slices and top with coriander leaves

Have you tried this recipe?

Let us know how it went and if you enjoyed it.

Do you have any South-East Asian recipes you would like to share? Contact us

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Published by flyingdogtravel

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