Banh Mi Thit

Vietnamese Banh Mi Thit

Cuisine Vietnamese
Servings 3


  • 1 lb pork boneless (cutlet or belly)
  • 1 lb daikon and carrots mix 70:30
  • 2-4 Persian cucumber
  • 1-2 baguette
  • 4 cloves garlic grated
  • 4 tbsp tamari or soy sauce
  • 2 tbsp cooking wine e.g. Marsala/ dry sherry/ white wine
  • 4-6 tbsp agave syrup or honey or sugar
  • 2-8 tbsp rice wine vinegar or white vinegar
  • oil


  • 1 tsp sesame oil
  • 1 tsp fish sauce or 1 tbsp anchovy paste
  • mayonnaise
  • some sprigs cilantro
  • jalapenos

Culinary Spice Kit

  • Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves



  • Cut meat in 1-inch cubes.
  • In a CONTAINER, mix garlic, tamari, cooking wine, 2 tbsp syrup, 1 tbsp oil.
  • Optional add sesame oil, fish sauce.
  • Stir in Banh Mi Spices.
  • Add meat. Mix well.
  • Let rest in the fridge for 2-24 hours. Stir halfway.


  • Cut daikon and carrots into thin match-like strips or shred them.
  • In a BOWL, add 1 cup water.
  • Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
  • Let rest in fridge 2-24 hours.


  • Preheat OVEN to 390°F.
  • Place meat on a baking sheet with parchment paper.
  • Bake 30 minutes.
  • Turn halfway and brush meat with the marinade.


  • Cut cucumber in strips.
  • Cut meat thinly.

Assemble your Banh mi thit

  • Place meat in your baguette.
  • Add cucumber and pickles.


  • Spread mayonnaise on one half of the baguette. Top with cilantro leaves and/or sliced jalapenos.
  • Enjoy!
Keyword annatto, Sichuan pepper, Vietnamese cinnamon