HTCE Fast: Bánh Mì


Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

Bánh mì—a Vietnamese-style hoagie—is often a complicated affair with a number of different components. Here it’s pared down to the absolute essentials: pork and pickled vegetables. Pretty cool for 30 minutes.

1 small daikon radish or 4 small regular red radishes
1 large carrot
1 small cucumber
3 tablespoons sugar
1 inch fresh ginger
1 garlic clove
1 tablespoon peanut oil
1 pound ground pork
1/2 cup mayonnaise
2 teaspoons Sriracha, or more to taste
1 tablespoon fish sauce
1 tablespoon soy sauce
4 hard sub rolls
Several sprigs fresh cilantro

Prep | Cook

Trim and peel the daikon or 4 small radishes, carrot and cucumber. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon.
If you’re using a food processor for grating, cut the vegetables into chunks that will fit through the feed tube. Shred them by machine or by hand on a box grater.
Put the vegetables in a colander in the sink; sprinkle with 1 tablespoon salt and 3 tablespoons sugar and toss. Let sit.


1. Put a large skillet over medium-high heat.
Peel and mince 1 inch ginger and 1 garlic clove.

2. Add 1 tablespoon peanut oil to the skillet along with the ginger and garlic. After a quick stir, add the ground pork; let it brown in the pan, 2 or 3 minutes.

3. Turn the broiler to high; put the rack 6 inches from the heat.
Stir together 1/2 cup mayonnaise and 2 teaspoons Sriracha in a small bowl.


4. Add 1 tablespoon each fish sauce and soy sauce to the pork. Stir and cook until most of the liquid has evaporated, 3 to 5 minutes.

5. Split the sub rolls open and broil them until lightly toasted, 1 to 3 minutes.

6. When the pork is fully cooked, remove the pan from the heat.

7. When the sub rolls are toasted, remove them from the broiler; spread with Sriracha mayonnaise.

8. By now the shredded vegetables will have released some water; squeeze out the water through the colander. Divide the vegetables among the sub rolls.

9. Lay the pork on top of the shredded vegetables. Top with several cilantro sprigs (stems and all) and serve.

Posted in Mark Bittman Books, Recipes


  1. This recipe looks amazing! I can’t wait to try it out. It is awesome to have such a great resource to turn to for healthy cooking. Thank you 🙂 BTW…I also have some healthy recipies posted on my blog incase you ever wanted to check them out too. They are located at

  2. Keeon said...

    Ginger, garlic and cilantro all healthy spices and seasonings. First time I am hearing about Sriracha. However, since this is a healthy recipe I just might try it. The prep time might be most work here but the finished product looks delicious!

  3. Sophie said...

    the Banh Mi looks delicious. thanks for sharing this yummy recipes. it is a simple and great idea for new year gathering!

  4. Jill said...

    I’d add bologna or some pate or chopped liver if I had. Thanks for the great recipe! No Bahn Mi places around me since I moved from NYC to burbs!

  5. Kelly said...

    I made this last night and it was delicious! Leftovers for lunch were a big hit too. Made exactly as written, except I forgot to buy hoagie rolls so used hot dog buns instead. I’d highly recommend this book; there hasn’t been one thing I’ve made from it that my family hasn’t loved, the directions are clear and concise, and there are variations for each recipe.

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