Pit Boss BBQ Banh Mi

Our first Banh Mi experience was probably a little different than most of yours. We were hungry in Hanoi and had already fallen deeply in love with Vietnamese cuisine, but nothing could have prepared us for the glory of the banh mi. We ordered from a street vendor and then took our sandwich to a nearby park. We devoured the impossibly light and crispy roll filled with tofu, pickled vegetables, fresh cilantro and jalapeño, bursting with bright flavors, textures, and colors – and then we marched back to that street vendor and ordered another one. Hooked for life.


  • 16oz Pit Boss
  • 1 cucumber, sliced thinly, lengthwise
  • Fresh cilantro, chopped into 2” inch lengths
  • Fresh jalapeño, sliced thin
  • Plant-based Mayo
  • Banh Mi Rolls

Pickled Veg

  • 1 small daikon, sliced into matchsticks
  • 2 large carrots, sliced into matchsticks
  • ½ jalapeño, thinly sliced
  • ¼ cup (or more) white wine vinegar
  • ¼ cup (or more) rice vinegar
  • A few pinches of salt
  • A few pinches of sugar

The How-To

  1. Make ahead: Place thinly sliced daikon, carrots, and jalapeños in a medium jar with both kinds of vinegar, sugar & salt. If the liquid doesn’t quite cover the veggies, add about 2 tablespoons of water and more vinegar (the amount you need will depends on the size of your jar & quantity of veggies). Let chill for at least an hour, or store in the fridge for up to 1 week.
  2. Slice cucumber into sticks or thin slices by using a vegetable peeler down the length of the cuke.
  3. Reheat Pit Boss according to package instructions.
  4. While Pit Boss heats, toast your rolls and slice lengthwise.
  5. To assemble, slather rolls with mayonnaise and fill with warm Pit Boss, sliced cucumber, chopped cilantro, and pickled veggies.
  6. Add a drizzle of sriracha and prepare yourself for the magic that’s about to hit your mouth.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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