Pulled Jackfruit Banh Mi

Pulled Jackfruit Banh Mi

Pulled Jackfruit Banh Mi is a vegan Vietnamese sandwich using jackfruit. The exciting flavors of this banh mi is balanced with tangy carrots & daikon, crispy cucumber slices and creamy & spicy sauce!

What is Pulled Jackfruit Banh Mi?

This Pulled Jackfruit Banh Mi is a part of my Back-to-school lunch ideas series. It makes a delicious and easy lunch, and perfect for bringing to school/work or travelling.

This is a collaboration post made with Nature’s Charm’s Jackfruit Confit. It’s pre-seasoned with spices and oil so all you need is to fry then add to your meal. I added this with noodles bowl and salad before and it was delicious!

Ingredients of a Banh Mi

The main components of the Banh Mi are creamy & spicy sauce, tangy pickled carrots & daikon, and some cucumber and herbs.

Vegan Sriracha Mayo

This sauce can be made by combining 2 parts of vegan mayonnaise + 1 part Sriracha hot sauce. Alternatively, you can get the storebought Vegan Sriracha Mayo here!

Pickled Carrots & Daikon

This is a staple in many Vietnamese dishes and adds tangy, zesty flavors to the dish. I typically make a batch and store in the fridge for up to 1 month. When you make Banh Mi, I advise you to make the pickled carrots & daikon first, then store in the fridge.

Other alternative ingredients

You can add other ingredients to your Banh Mi like:

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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Pulled Jackfruit Banh Mi

  • Total Time: 25 minutes
  • Yield: 2 people 1x


This Pulled Jackfruit Banh Mi is a quick and easy lunch/ dinner idea. It's delicious, indulgent with exciting & balanced flavors from the ingredients.


Units Scale

Jackfruit 'Pulled Pork'

  • 2 cans Nature's Charm Jackfruit Confit

Pickled Carrots & Daikon

  • 2 carrots
  • 1 daikon
  • 1/2 cup hot water
  • 1/4 cup rice vinegar
  • 1 tsp salt
  • 1 tbsp sugar

Assemble the Banh Mi

  • 1 baguette
  • vegan sriracha mayo
  • 1 cucumber
  • a bunch of coriander


  1. Make the quick pickled carrots & daikon by thinly slicing the carrots and daikon and adding to a jar.
  2. Add hot water, rice vinegar, salt and sugar on top and shake the jar lightly to mix all the ingredients.
  3. Fry the jackfruit confit in oil from the can until golden brown and crispy.
  4. Cut the cucumber into thin slices.
  5. Assemble the Banh Mi by cutting open the baguette, adding a generous drizzle of vegan sriracha mayo, jackfruit, cucumber slices, pickled carrots and daikon and coriander.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Cuisine: vietnamese

Keywords: banh mi, pulled jackfruit, sandwich

If you enjoyed this recipe, also check out my other recipes:

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