It doesn't get much better than this Bahn Mi!
Recipes, Sandwich, Savory Dishes

Gluten-Free Bánh Mì


This delicious and unique sandwich comes with marinated pork, fresh herbs and vegetables, and pickled radishes!

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What Exactly is a Bánh Mì?

A Bánh mì is a traditional Vietnamese sandwich that is a fusion of meats and vegetables. This sandwich is a staple in the Vietnamese cuisine and includes marinated pork, coriander or cilantro, fresh vegetables like cucumber and jalapeños, and pickled vegetables. Often, carrots or radishes are pickled to add a touch of acidity to the sandwich. The Bánh mì is then finished with a red chili and buttery mayonnaise mixture that produces a creamy and slightly spicy spread. Today, this sandwich is a popular street food in Vietnam but has also grown popular in North America. 

Bánh mì with vegetables
This Bánh mì is loaded with tender pork, shredded carrots, pickled radishes, cilantro, jalapeños and so much more!

First Step: Prepare the Pork

Arguably one of the most important steps in making a good Bánh mì sandwich is preparing the pork. Pork tenderloin is used for this sandwich and is marinated for 12 hours in a mixture of ingredients that creates a delicious marinade. Start by freezing the pork tenderloin for 15 minutes. This makes the meat easier to cut, so we can get thin pieces of pork. After 15 minutes, take a sharp knife and slice the pork as thin as possible. Then, add the pork to a large bowl or Tupperware container. Next, add in gluten-free hoisin sauce and rice wine vinegar. After, add coconut amino acids or Tamari as a gluten-free alternative to soy sauce. Stir this mixture, then add brown sugar, grated garlic cloves, and fish sauce. Stir again before adding the next ingredients. Next, add grated ginger, lemongrass paste, chili/ garlic paste, and salt. Use metal tongs to move the meat around to ensure each piece is evenly coat in the marinade. Cover the container and place the pork in the refrigerator for 12 hours to marinate overnight.

After 12 hours, pour the marinade and pieces of pork into a large pan. Turn the heat to medium and cook the pork for 4-5 minutes on each side before flipping. Once the pork is thoroughly cooked, remove all the pieces of pork and set tot the side. Then, turn up the heat to medium-high and add one tablespoon of cornstarch once the marinade is boiling. Whisk the cornstarch in until the marinade has thickened, then remove from heat. This sauce is delicious to dunk your sandwich into! 

Bánh mì close up
This delicious sandwich is rich in flavor and so much easier to make than you would think!

Let’s Pickle Some Radishes!

Now for the veggies! We’re going to start by pickling some daikon radish. While other pickled veggies, like carrots, are sometimes used in traditional recipes, I like to use radishes instead. Radishes are delicious pickled because it not only softens the vegetable but adds a nice touch of acidity to an otherwise bland vegetable. To pickle the radishes, start by slicing two cups of radishes. Then, add the radishes to a large mason jar or container. Pour in one cup of rice wine vinegar, three tablespoons of cane sugar, and a touch of salt. If you don’t have rice wine vinegar, you can also use a mixture of apple cider vinegar or red wine vinegar. Finally, add hot water until the radishes are completely covered. Place a lid over the container or jar, and refrigerate overnight. 

Finish the Sandwich with These Filings

Before adding the rest of the vegetables, prepare the gluten-free French baguette first. Start by slicing two baguettes in half so you have the making for four sandwiches. Then, cut each sandwich horizontally to open it up. Mix together mayo and chili/ garlic paste or sriracha to create a spicy mayo. Spread this on the inside of each piece of bread, then bake in the oven at 425 for 10 minutes. Once the baguettes are golden, remove from the oven and allow to cool for 5 minutes. 

Now that the bread is toasted, the pork is cooked, and the pickled radishes are ready, it’s time to load the Bánh mì up with lots of vegetables! Below are some vegetables that are commonly served in this Vietnamese sandwich. 

  • Shredded carrots
  • Sliced jalapeños
  • Fresh cilantro and or Thai basil
  • Sliced cucumber

Once the vegetables are in the sandwich, top with the final piece of bread and enjoy!

Gluten-Free Bánh Mì

Recipe by Arianna Negri Course: RecipesDifficulty: Medium


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Cooking time


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This is about to be your new favorite sandwich!


  • For the Pickled Radishes
  • 2 cups radishes, sliced

  • 1 cup rice wine vinegar

  • 3 tablespoons cane sugar

  • 1 teaspoon salt

  • For the Pork Marinade
  • 10 oz. pork tenderloin

  • 1/4 cup gluten-free hoisin sauce

  • 1/4 cup rice wine vinegar

  • 3 tablespoons coconut amino acids or Tamari

  • 3 tablespoons brown sugar

  • 3 tablespoons of garlic cloves, grated

  • 2 tablespoons fish sauce

  • 1 tablespoon ginger, grated

  • 1 tablespoon lemongrass paste

  • 2 teaspoons chili/ garlic paste

  • 1/2 teaspoon salt

  • 1 tablespoon cornstarch

  • For the Sandwich
  • 2 gluten-free 12″ baguettes, sliced in half

  • 3 tablespoons mayo

  • 1 tablespoon chili/ garlic paste

  • 1 medium carrot, shredded

  • 1 medium cucumber, sliced

  • 1 jalapeno, sliced

  • 1/2 cup fresh cilantro

  • 1/4 cup fresh Thai basil


  • For the Pickled Radishes
  • Add your sliced radishes to a mason jar or tall Tupperware
  • Next, add the rice wine vinegar, sugar, and salt
  • Stir, then pour hot water until the radishes are submerged
  • Cover with a lid and refrigerate for at least 12 hours
  • For the Pork Marinade
  • Place the pork tenderloin in the freezer for 15 minutes to make it easier to slice
  • After 15 minutes, slice the pork tenderloin as thinly as possible
  • Add the sliced pork tenderloin to a Tupperware container with the hoisin, rice wine vinegar, coconut amino acids, brown sugar, grated garlic, fish sauce, grated ginger, lemongrass paste, chili/garlic paste, and salt
  • Use tongs to move the sliced pork to evenly coat and cover in the marinade
  • Cover with a lid and refrigerate overnight
  • After 12 hours, add the pork and marinade to a large pan
  • Cook over medium heat for about 4-5 minutes, then flip and cook for another 4 minutes
  • Remove the pork, then turn the heat to high until the marinade is boiling
  • Add the tablespoon of cornstarch and whisk until thick
  • Then, remove the pan from heat and pour the marinade into a small bowl to serve alongside the Bánh mì
  • For the Sandwich
  • Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper
  • Slice the two baguettes in half, then slice horizontal on each baguette to open the bread
  • Mix together the mayo and chili/ garlic paste to create a spicy mayo
  • Spread the spicy mayo on the inside of each piece of bread
  • Place the bread on the parchment paper and cook for 10 minutes until golden and crispy
  • After the bread has cooled, it’s time to prepare your sandwich!
  • To Prepare Your Bánh Mì
  • Start with the bottom piece of the baguette, and line with cilantro and Thai basil
  • Add the cooked pork on top of the herbs, then add shredded carrots, pickled radishes, cucumbers, and sliced jalapeños
  • Place the top of the baguette over the vegetables and enjoy!


  • Refrigerate the homemade rosemary simple syrup up to 10 days

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