Quick Recipe Version (TL;DR)
Quick Ingredients
- Quick pickles: 1 cup (120 g) julienned carrot, 1 cup (120 g) julienned daikon, 1/2 cup (120 ml) rice vinegar, 1/2 cup (120 ml) warm water, 3 tbsp sugar, 1 1/2 tsp kosher salt
- Protein: 12 oz (340 g) pork tenderloin or boneless skinless chicken thighs, thinly sliced; 1 tbsp fish sauce; 1 tbsp soy sauce; 2 tsp packed light brown sugar; 1 tsp grated garlic; 1 tsp grated ginger; 1 tsp neutral oil; 1/2 tsp black pepper
- Crepes: 1 cup (120 g) all-purpose flour; 2 large eggs; 1 cup (240 ml) milk; 1/2 cup (120 ml) water; 2 tbsp (28 g) melted unsalted butter; 1/2 tsp kosher salt; 1–2 tsp butter for the pan
- To assemble: 1/3 cup (80 g) mayonnaise; 1–2 tbsp sriracha; 1 tsp fresh lime juice; 1 small cucumber, cut into matchsticks; 1 packed cup cilantro leaves and tender stems; optional: 1 jalapeño, thinly sliced; optional: 2 tsp Maggi seasoning or soy sauce for finishing
Do This
- 1) Quick-pickle carrot + daikon in rice vinegar, warm water, sugar, and salt for 30 minutes.
- 2) Marinate sliced pork (or chicken) in fish sauce, soy sauce, brown sugar, garlic, ginger, oil, and pepper for 10 minutes.
- 3) Whisk crepe batter (flour, eggs, milk, water, melted butter, salt). Rest 10 minutes.
- 4) Sear meat in a hot skillet until cooked through (pork to 145°F/63°C, chicken to 165°F/74°C). Rest 5 minutes.
- 5) Cook 6 thin crepes in a lightly buttered nonstick skillet (about 1–2 minutes per side).
- 6) Stir mayo + sriracha + lime. Drain pickles; prep cucumber and cilantro.
- 7) Spread sauce on crepe, add meat, pickles, cucumber, and cilantro; fold like a wrap and serve.
Why You’ll Love This Recipe
- Bánh mì vibes without the bread: all the bright, crunchy, savory elements tucked into a tender crepe.
- Fast, flexible filling: works equally well with pork or chicken (and easy to scale up).
- Big texture payoff: juicy meat, crisp cucumber, and tangy pickles in every bite.
- Weeknight-friendly: quick-pickles and crepes can be made ahead for fast assembly.
Grocery List
- Produce: carrots, daikon radish, cucumber, cilantro, garlic, ginger, lime, optional jalapeño
- Dairy: milk, unsalted butter
- Meat: pork tenderloin (or boneless skinless chicken thighs)
- Pantry: all-purpose flour, rice vinegar, sugar, kosher salt, mayonnaise, sriracha, fish sauce, soy sauce, light brown sugar, neutral oil, black pepper, optional Maggi seasoning
Full Ingredients
Quick Pickled Carrot & Daikon (Do Chua-Style)
- 1 cup (120 g) carrot, cut into fine matchsticks (julienne)
- 1 cup (120 g) daikon radish, cut into fine matchsticks (julienne)
- 1/2 cup (120 ml) rice vinegar
- 1/2 cup (120 ml) warm water (about 110°F/43°C)
- 3 tbsp (38 g) granulated sugar
- 1 1/2 tsp kosher salt
Marinated Pork (or Chicken)
- 12 oz (340 g) pork tenderloin, sliced 1/4-inch (6 mm) thick against the grain (or boneless skinless chicken thighs, sliced)
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp packed light brown sugar
- 1 tsp finely grated garlic (about 1 medium clove)
- 1 tsp finely grated fresh ginger
- 1 tsp neutral oil (canola, avocado, or grapeseed)
- 1/2 tsp freshly ground black pepper
- 1 tbsp neutral oil, for the skillet
Savory Crepes
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) water
- 2 tbsp (28 g) melted unsalted butter
- 1/2 tsp kosher salt
- 1–2 tsp unsalted butter, for greasing the pan as you cook
Bánh Mì-Inspired Assembly
- 1/3 cup (80 g) mayonnaise
- 1 tbsp (15 g) sriracha, plus up to 1 additional tbsp to taste
- 1 tsp fresh lime juice
- 1 small cucumber (about 8 oz/225 g), cut into thin matchsticks
- 1 packed cup cilantro leaves and tender stems
- Optional: 1 jalapeño, thinly sliced
- Optional finishing: 2 tsp Maggi seasoning or soy sauce (a few drops per crepe)
Step-by-Step Instructions
Step 1: Make the quick pickles
In a medium bowl (or a 1-quart jar), whisk together the rice vinegar, warm water, sugar, and kosher salt until the sugar fully dissolves, about 30 seconds.
Add the julienned carrot and daikon and toss to coat. Let stand at room temperature for 30 minutes, tossing once or twice. If you like a stronger pickle, let it go up to 60 minutes.
Step 2: Marinate the meat
In a bowl, combine the fish sauce, soy sauce, brown sugar, grated garlic, grated ginger, neutral oil, and black pepper. Add the sliced pork (or chicken) and toss until evenly coated.
Let marinate for 10 minutes at room temperature while you make the crepe batter. (If you want to prep ahead, cover and refrigerate up to 24 hours.)
Step 3: Whisk the crepe batter and rest it
In a large bowl, whisk the flour and salt. Add the eggs and whisk until a thick paste forms (this helps prevent lumps). Slowly whisk in the milk, then whisk in the water and melted butter until the batter is smooth and pourable.
Let the batter rest for 10 minutes at room temperature. This relaxes the gluten and makes more tender crepes.
Step 4: Cook the pork (or chicken)
Heat a large skillet (cast iron or stainless steel works well) over medium-high heat for 2 minutes. Add 1 tbsp neutral oil and swirl to coat.
Add the marinated meat in a single layer (cook in 2 batches if crowded). Cook, stirring occasionally, until browned and cooked through, about 4–6 minutes total.
Use an instant-read thermometer for accuracy: cook pork to 145°F (63°C) and chicken to 165°F (74°C). Transfer to a plate and rest for 5 minutes.
Step 5: Cook the crepes
Heat a 10-inch (25 cm) nonstick skillet over medium heat for 2 minutes. Lightly grease with a small amount of butter (about 1/4 tsp).
Whisk the batter once more. Pour in 1/3 cup (80 ml) batter and immediately swirl the pan to spread it into a thin, even circle. Cook until the edges look set and the bottom is lightly golden, about 60–90 seconds.
Flip and cook the second side for 20–40 seconds. Slide onto a plate. Repeat to make 6 crepes, lightly buttering the pan as needed and stacking the crepes as you go.
Step 6: Mix the spicy mayo and prep the crunch
In a small bowl, stir together the mayonnaise, sriracha, and lime juice. Taste and add up to 1 additional tbsp sriracha if you want more heat.
Drain the pickled carrot and daikon well so your crepes don’t get soggy. Cut the cucumber into matchsticks. Pick cilantro leaves and tender stems.
Step 7: Fill and fold like a wrap
Lay one crepe on a cutting board. Spread about 1 tbsp spicy mayo down the center. Add a warm portion of meat (about 2 oz), then top with a small handful of drained pickles, a few cucumber matchsticks, and a generous pinch of cilantro. Add a few jalapeño slices if using.
If you like, add a few drops of Maggi seasoning or soy sauce for extra savory depth.
Fold the bottom up slightly, fold in the sides, then roll tightly like a wrap or burrito. Repeat with remaining crepes. Serve immediately while the crepes are tender and the fillings are crisp.
Pro Tips
- Keep the pickles crisp: use matchstick cuts (not grated) and drain well before assembling to avoid soggy crepes.
- Smoother crepes with less effort: if your batter looks lumpy, let it rest the full 10 minutes, then whisk again; you can also strain it through a fine-mesh sieve.
- Control the heat: start with 1 tbsp sriracha in the mayo, then add more; the pickles already bring a sharp bite.
- Best browning on the meat: don’t overcrowd the pan; cook in batches so the meat sears instead of steaming.
- Warm crepe, cold crunch: assemble with warm meat and crepes, but keep cucumber and pickles chilled for the best contrast.
Variations
- Lemongrass shortcut: add 1 tsp lemongrass paste to the marinade for a more classic bánh mì aroma.
- Turkey or tofu option: swap in thin-sliced turkey cutlets or pressed extra-firm tofu; cook tofu until deeply golden on both sides.
- Extra-herby: add mint or Thai basil along with the cilantro for a brighter, more aromatic wrap.
Storage & Make-Ahead
Pickles: Store in their brine in an airtight container in the refrigerator for up to 7 days. They taste even better after a few hours.
Cooked meat: Refrigerate in a sealed container for up to 3 days. Reheat in a skillet over medium heat with 1–2 tsp water until hot, about 2–3 minutes.
Crepes: Stack cooled crepes with parchment between, wrap tightly, and refrigerate up to 2 days (or freeze up to 2 months). Rewarm briefly in a dry nonstick skillet over medium-low for 20–30 seconds per side.
Assembled wraps: Best eaten right away. If needed, wrap tightly and refrigerate up to 12 hours; expect the crepe to soften as it sits.
Nutrition (per serving)
Approximate, per serving (1 of 4): 520 calories, 27 g protein, 52 g carbohydrates, 23 g fat, 3 g fiber, 1250 mg sodium. Values vary by exact cut of meat and mayo amount.
