Orange Ginger Pork Shoulder Banh Mi

by Ian Wickman


Orange Ginger Pork Shoulder Banh Mi

Mouthwatering pork, lightly pickled carrots and cucumber, cilantro, maybe a little jalapeño... all on a crusty-soft baguette... now THAT is lunch (or any other meal for that matter)!
Keyword banh mi
Prep Time 5 minutes
Pickling Time 10 minutes
Total Time 15 minutes
Servings 4
Author Ian Wickman


Pickled Things

  • 1 each medium carrot, cut into matchsticks
  • 1/2 each cucumber, cut into matchsticks
  • 1/4 cup rice vinegar
  • 1/4 cup water


  • 1 lb Vietnamese Inspired Pork Shoulder (NB: This one is a make ahead, if you have some other pork that you've cooked that would work too!)
  • 1 each french baguette (gluten free available or you could use another sandwich roll style bread but the baguette is hard to beat!)
  • 1/2 cup cilantro leaves
  • 1 each jalapeno, sliced thin (optional)


Pickled Things

  • NB: This one I'm using my Vietnamese inspired pork shoulder with orange ginger glaze that I made ahead of time, other pork will work also but this is an ideal way to use up some of that delicious pork if there's any left (or if you had the foresight to plan ahead!).
  • Cut the carrots and cucumber (or you could leave this unpickled but I like it pickled) into matchsticks and place in a bowl. Pour vinegar and water over and let sit for about 10 minutes (or longer if you want) just getting a quick burst of flavor from the vinegar.


  • Assemble your banh mi by slicing off a 6 inch (or bigger!) section of baguette then slicing lengthwise from the side 3/4 of the way through so you have a nice opening to pile deliciousness in without it falling apart!
  • Thinly slice some of the pork and put that in, layer a bit of pickled carrot and cucumber, add some cilantro, and (optionally) some jalapeño slices! Now sink your teeth into that mouthwatering luscious lovely banh mi!


There was a little Vietnamese restaurant in Seattle when I first graduated, up on the edge of the International District and Atlantic, that my friends and I would hit at least once a week... the Banh Mi were SO GOOD. Trying to remember the name but can't. Everything since then is a comparison to that restaurant. Actually, come to think of it, there's a LOT of food from growing up in the Pacific Northwest and living in Seattle after college that built the foundation for my love of food.

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