Banh Mi Pizza with Pickled Vegetables and Pork

The Ultimate Banh Mi Pizza: A Flavor Explosion You Need to Try

Try this Banh Mi Pizza with Pickled Vegetables and Pork for a bold fusion of Vietnamese and Italian flavors. Tangy, spicy, and totally irresistible—make it tonight!

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Let me tell you, friends—this isn’t just pizza. This is a love letter to bold flavors, a crispy-chewy masterpiece that brings the vibrant soul of a Banh Mi Sandwich straight to your dinner table. Imagine: tangy Pickled Veggies, juicy caramelized pork, and a spicy sriracha mayo hugging a blistered crust. Yeah, it’s *that* good. Here’s how to make it happen.

Essential Ingredients & Tools

Ingredients

  • For the Pickled Vegetables:
    • 1 cup julienned daikon
    • 1 cup julienned carrot
    • 1 tsp salt (for salting)
    • 1/2 cup rice vinegar
    • 2 tbsp sugar
    • 1/2 tsp salt (for brine)
  • For the Pork Marinade:
    • 1 lb pork tenderloin, thinly sliced against the grain
    • 2 cloves garlic, minced
    • 1 tbsp fish sauce (or soy sauce for a substitute)
    • 1 tbsp soy sauce
    • 1 tbsp honey
    • 1 tbsp neutral oil (like vegetable or canola)
  • For the Sriracha Mayo:
    • 1/4 cup mayonnaise
    • 1-2 tsp Sriracha (adjust to taste)
    • 1 tsp lime juice (optional, for balance)
  • For Assembly:
    • 1 store-bought pizza dough (or homemade)
    • 1/2 cucumber, thinly sliced
    • Fresh cilantro leaves
    • 1 jalapeño, thinly sliced

Tools You’ll Need

  • Large mixing bowl
  • Skillet (cast iron preferred for searing)
  • Parchment paper (for easy dough handling)
  • Pizza stone or baking sheet
  • Pizza wheel or sharp knife

Serves: 4 | Prep: 45 min (including pickling) | Cook: 20 min | Total: 1 hour 5 min

How to Make Banh Mi Pizza

1. Pickle Those Veggies Like a Pro

First things first—let’s talk crunch. Salting the 1 cup julienned daikon and 1 cup julienned carrot with 1 tsp salt draws out excess water, ensuring they stay crisp even after pickling. After 10 minutes, rinse and gently squeeze them dry. Whisk together 1/2 cup rice vinegar, 2 tbsp sugar, and 1/2 tsp salt until dissolved, then submerge the veggies in this tangy brine. Refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

Pro tip: Store extra pickles in an airtight jar with the brine—they’ll keep for weeks. Drain well before using to avoid a soggy crust.

2. Marinate the Pork for Maximum Flavor

Combine 2 cloves garlic, minced, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp honey, and 1 tbsp neutral oil in a bowl. Coat the 1 lb pork tenderloin, thinly sliced evenly and let them marinate for 20-30 minutes.

Why this works: Fish sauce adds umami depth, but over-marinating (beyond 30 minutes) can make the meat mushy due to its enzymes.

3. Prep the Dough for Crispy Perfection

Preheat your oven to 475°F (245°C). Roll out the 1 store-bought pizza dough on parchment paper for easy transfer. Brush the edges with oil to promote browning.

Chef’s secret: Let the dough rest at room temp for 15 minutes before shaping—it relaxes the gluten, making it easier to stretch.

4. Sear the Pork Like a Boss

Heat a skillet over high heat until smoking. Sear the 1 lb marinated pork in a single layer for 1-2 minutes per side—just until caramelized but slightly pink inside. Residual heat will finish the cooking.

Pro trick: Pat the pork dry before marinating for better browning.

5. Whip Up the Sriracha Mayo

Mix 1/4 cup mayonnaise and 1-2 tsp Sriracha, adjusting to taste. A splash of 1 tsp lime juice or a pinch of sugar can balance the heat. Spread thinly over the dough—too much sauce weighs down the crust.

6. Assemble & Bake to Golden Glory

Layer on the 1 lb seared pork, drained pickled veggies, and 1/2 cucumber, thinly sliced. Bake on the middle rack for 12-16 minutes, rotating halfway if needed.

7. Finish with Freshness

Top with fresh cilantro leaves and 1 jalapeño, thinly sliced right after baking. Slice with a pizza wheel for clean cuts.

Why This Recipe Works

Quick-Pickling = Crunch for Days

Salting veggies first (via *osmosis*) pulls out water, ensuring they stay crisp. The vinegar brine infuses tanginess in just 30 minutes.

High Heat = Juicy, Caramelized Pork

Searing over high heat triggers the Maillard reaction, creating a flavorful crust while keeping the inside tender.

Pro Technique

Common Pitfalls (And How to Avoid Them)

  • Overloading the Pizza: Too many toppings lead to a soggy crust. Keep it balanced—each bite should have a little of everything.
  • Timing the Herbs: Add cilantro post-bake to preserve its bright flavor. Heat dulls delicate herbs.

Perfect Pairings

Complementary Dishes

Drinks

  • Vietnamese Iced Coffee (Cà Phê Sữa Đá): Sweet, strong, and the perfect counterbalance.
  • Crisp Lager (e.g., Saigon Beer): Cleanses the palate with effervescence.

Something Sweet

  • Mango Sticky Rice: Creamy coconut and sweet mango provide a cooling finish.
  • Lychee Sorbet: Light and floral, resetting the palate after bold flavors.

Storage & Freshness Guide

  • Leftovers: Store slices in an airtight container for up to 2 days. Reheat in a 375°F oven for 5-10 minutes to revive crispness.
  • Pickled Vegetables: Keep submerged in brine for up to 2 weeks.
The Ultimate Banh Mi Pizza: A Flavor Explosion You Need to Try

The Ultimate Banh Mi Pizza: A Flavor Explosion You Need to Try

Cost Level $$
Category Pizza
Difficulty Medium
Cuisine Fusion, asian
Servings 4
Total Time 60 minutes

Try this Banh Mi Pizza with Pickled Vegetables and Pork for a bold fusion of Vietnamese and Italian flavors. Tangy, spicy, and totally irresistible—make it tonight!

Ingredients

For the Pickled Vegetables

For the Pork Marinade

For the Sriracha Mayo

For Assembly

Instructions

  1. Salt 1 cup julienned daikon and 1 cup julienned carrot with 1 tsp salt, let sit 10 minutes, then rinse and squeeze dry.
  2. Whisk 1/2 cup rice vinegar, 2 tbsp sugar, and 1/2 tsp salt for brine; submerge veggies and refrigerate 30+ minutes.
  3. Combine 2 cloves garlic, minced, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp honey, and 1 tbsp neutral oil; coat 1 lb pork tenderloin, thinly sliced and marinate 20-30 minutes.
  4. Preheat oven to 475°F. Roll out 1 store-bought pizza dough on parchment paper; brush edges with oil.
  5. Sear 1 lb marinated pork in a hot skillet for 1-2 minutes per side.
  6. Mix 1/4 cup mayonnaise and 1-2 tsp Sriracha; spread thinly over dough.
  7. Layer 1 lb seared pork, drained pickles, and 1/2 cucumber, thinly sliced on dough. Bake 12-16 minutes.
  8. Top with fresh cilantro leaves and 1 jalapeño, thinly sliced before serving.

Chef’s Notes

  • Drain pickles well to prevent a soggy crust.
  • Don’t over-marinate pork—30 minutes max.
  • Reheat leftovers in the oven, not the microwave.

Tags

contains-glutencontains-dairycontains-soycontains-fishcontains-meatcontains-porkcontains-added-sugarcontains-msgcreative-twistcrowd-pleaserrestaurant-stylespicytangy

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