Why I love this banh mi sandwich
This bbq pork banh mi is now my favorite way to serve pulled pork. I’ve always been a fan of banh mi, and I’ve made so many variations of this Vietnamese sandwich, and I still love it so much.
The funny thing is, I’ve never had a traditional banh mi. Either way, I’m obsessed with the combination of cilantro and all things pickled. This time, I’ve teamed up with Farm Rich to bring you these super easy bbq pulled pork banh mi sandwiches.
And, what better way to kick off the summer than with BBQ, made even easier with leftover pulled pork After all, May is national BBQ month.
Here’s what you’ll need to make it
- Farm Rich Pulled Pork in a Honey Bourbon BBQ Sauce
- French bread or your favorite sandwich rolls
- Pickled carrots and radishes
- Fresh cucumbers and cilantro
- Optional: fresh or pickled jalapeños and mayonnaise
- Cutting board
- Bread knife
- Measuring cups & spoons
Get to know Farm Rich
Farm Rich has been one of my favorite frozen snack brands since long before we went dairy free. I even teamed up with them to make an over the top Wisconsin brat and cheese curd burger to celebrate national cheese curd day, but that was years ago.
Even though we can’t have all of their products, I love that Farm Rich makes great dairy free options that fit into our busy lifestyles, like their meatballs and this BBQ Pulled Pork. I use their products regularly to create easy appetizers, quick afternoon snacks, and weeknight dinners.
This Hand Pulled Pork BBQ might be my favorite item from Farm Rich. The BBQ flavors are really good and it’s made in Tennessee (where BBQ was made famous!) and hardwood smoked for over 7 hours for the most tender, juicy pork.
I love to keep a few packages on hand so I can have real, delicious BBQ any time I want, which means I can have pulled pork nachos or a banh mi sandwich whenever I want. You could even use this pulled pork with my favorite coleslaw recipe to make an awesome Memphis style pulled pork sandwich.
How to make a pork banh mi
Pickle your vegetables. I like to do this a day in advance to give them time to really soak up the brine. Plus, since they last for a long time, I almost always have some on hand for making banh mi.
I chose to pickle pre-shredded carrots and radishes (because daikon isn’t always available where I live). You can slice or julienne them, whichever you prefer.
I’ve included the directions for pickling them in this post, but I also have a more detailed post about how to pickle vegetables, if you’re interested.
Prepare your pulled pork. I heated ours in the oven, and that gave me the time to prepare the rest of our meal, but if you’re in a hurry, use the microwave.
Slice the bread and prepare toppings. Before serving, you’ll want to make sure all of your toppings are ready to go. Wash the cilantro, slice so fresh jalapeños and get out the pickles.
Assemble the banh mi. Each sandwich should get a generous helping of Farm Rich Pulled Pork, pickled carrots and radishes (or daikon), cucumber slices, and fresh cilantro.
Optional toppings include mayonnaise, jalapeños and mint. I love the flavor mint adds, but I don’t always have it on hand like I do cilantro.
FAQs and Tips for making banh mi
What is a banh mi? Banh mi might be one of the earliest examples of fusion food. It dates back to mid-19th century Vietnam when the country was still part of French Indochina. It blends French bread with Vietnamese staples, which is why it’s so versatile for sandwiches like this one.
What bread is used for banh mi? Banh mi is typically made with a French baguette or demi-baguette. The demi is perfect for street food because it’s a single serving, but for this recipe, I’ve used the closest thing I can find to a demi-baguette, which is a hard sandwich roll. You can also portion out a full baguette into individual sized servings.
What is in a traditional banh mi? Since it’s a fusion street food, there have always been variations of the banh mi – everything from pork sausage to paté. Regardless of the protein choice, the one thing all banh mi recipes have in common is pickled carrots, fresh cucumbers, cilantro and often, mayonnaise.
To make this banh mi recipe gluten free, opt for a gluten free bread choice such this gluten free baguette.
More BBQ recipes you’ll love:
More dairy free sandwiches:Print
For the banh mi:
- 1 pound leftover BBQ pulled pork
- 1 loaf French bread, cut into 4–5” pieces
- Pickled carrots and radishes (see notes below)
- English cucumber, thinly sliced
- Fresh cilantro
- Optional toppings: jalapeño, mint, mayonnaise
For the pickled vegetables:
- 1 cup water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 2 teaspoons salt
To make the pickled vegetables:
- Heat the ingredients for the brine in a saucepan until sugar and salt and melted, stirring occasionally. Remove from heat and let cool.
- Place carrots and radishes in mason jars and pour cooled brine into the jar.
- Refrigerate until ready to use.
To make the banh mi:
- Heat pulled pork according to package directions.
- Slice pieces of French bread lengthwise.
- Divide pulled pork equally between pieces of bread and top with pickled carrots, radishes, cucumber and cilantro.
- Category: Sandwich
- Cuisine: Vietnamese/American
Keywords: easy, dairy free, barbecue, bbq, pork, sandwich, Vietnamese
Published: April 22, 2019. Updated: November 5, 2021.
This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.