The Banh Mi sandwich is a quintessential example of culinary fusion, combining the bold, savory flavors of Vietnamese cuisine with the crisp, airy textures of French baguettes. This sandwich is a symphony of contrasts: the tender, marinated pork harmonizes with the sharp tang of pickled vegetables, while fresh herbs and spicy condiments add layers of complexity. What makes this recipe particularly outstanding is its simplicity. The ingredients are easily accessible, and the preparation process is straightforward, allowing even novice cooks to recreate this authentic street food experience at home.

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Ingredients Breakdown

The magic of the Banh Mi sandwich lies in its thoughtfully chosen ingredients, each playing a pivotal role in the overall taste and texture of the dish.

The protein in this recipe is pork tenderloin, a lean cut that, when thinly sliced and properly marinated, becomes incredibly flavorful and tender. The marinade, a blend of shallots, garlic, sugar, honey, fish sauce, sesame oil, salt, and pepper, infuses the pork with a perfect balance of sweet, salty, and umami notes. The marinade not only tenderizes the meat but also ensures that each bite is packed with rich, savory flavor.

Vegetables are just as important in this sandwich, particularly the pickled carrots and daikon. These veggies bring a refreshing crunch and a tangy counterbalance to the rich pork. The pickling process, involving a simple mix of salt, sugar, water, and vinegar, is crucial for achieving the right texture and flavor. The vegetables should be flexible yet retain a satisfying crunch, adding a vibrant freshness to the sandwich.

Choosing the right bread is essential for an authentic Banh Mi. Soft baguettes or bolillo rolls work best, providing the ideal combination of crusty exterior and tender interior. This bread acts as a sturdy vessel for the fillings, absorbing the flavors without becoming soggy.

Optional additions like jalapeños and cilantro elevate the sandwich further, introducing a kick of heat and a burst of herbaceous freshness. These ingredients are optional but highly recommended for those who enjoy a little extra zest in their meal.

Step-by-Step Instructions

Preparing the pork is the first step in crafting your Banh Mi. Thinly slicing the tenderloin is key to ensuring that the pork cooks quickly and evenly. If you’re short on time or want the thinnest slices possible, your butcher can do this for you. The thin slices allow the marinade to penetrate deeply, resulting in meat that is both tender and bursting with flavor.

The pickled vegetables are the next step. Start by chopping the carrots and daikon into matchstick-sized pieces. This might seem like a tedious task, but the result is worth the effort. The uniform size ensures that the vegetables pickle evenly, absorbing the brine and achieving the perfect balance of tang and crunch. The pickling process is straightforward: after salting and sugaring the veggies to draw out excess water, they are rinsed and submerged in a vinegar-based brine. A short stay in the fridge allows them to develop their characteristic flavor.

Cooking the pork requires a bit of attention to detail. The goal is to sear the meat quickly over high heat to develop a rich, caramelized exterior while keeping the inside tender. Working in batches ensures that the pork browns properly without steaming in the pan. Once cooked, the pork can be kept warm until you’re ready to assemble the sandwiches.

Assembling the Banh Mi is where all the components come together. A generous spread of Sriracha mayonnaise on both sides of the sliced roll sets the stage. The pork is layered first, followed by the pickled vegetables, cucumber slices, jalapeños, and plenty of fresh cilantro. The result is a sandwich that is as visually appealing as it is delicious, with each layer contributing to a complex and satisfying flavor profile.

Recipe Tips & Frequently Asked Questions

Marinating Tips:
The longer the pork marinates, the more intense the flavor. Aim for at least one hour, but up to 24 hours is ideal for maximum flavor absorption.
Pickling Perfection:
For the best texture, massage the vegetables with salt and sugar before pickling. This step helps them retain their crunch while still becoming flexible.
Cooking Pork:
Maintain a high heat when searing the pork, but be mindful not to scorch the pan. If the pork is cut thicker, extend the cooking time slightly to ensure it cooks through without drying out.
Bread Choices:
Choose a roll that has a good balance of crustiness and softness. Too crusty, and it might overpower the fillings; too soft, and it could become soggy.
Can I use different types of meat?
Yes, chicken or beef can be substituted for pork, though the flavor profile will change. Adjust the marinade time accordingly.
How long can the pickled vegetables be stored?
These pickled veggies can be stored in the refrigerator for several months. Just ensure they’re fully submerged in the brine.
What if I can’t find daikon?
Radishes or even cucumbers can serve as alternatives, though they will impart a different flavor.
Is there a vegetarian version?
Absolutely! Tofu or tempeh marinated in the same way as the pork makes for an excellent vegetarian option.

What to Serve With This Recipe

Banh Mi sandwiches are quite satisfying on their own, but pairing them with the right side dishes can create a well-rounded meal. Light, crispy spring rolls or a simple Asian salad with a sesame dressing complement the sandwich’s bold flavors without overpowering it. For beverages, a traditional Vietnamese iced coffee adds a rich, sweet contrast, while a refreshing iced tea balances the sandwich’s savory elements.

Troubleshooting Common Issues

Dry Pork: If the pork turns out dry, it’s likely overcooked. Next time, try reducing the cooking time slightly or marinating the meat for longer.
Overly Pickled Vegetables: If the veggies are too sour or salty, rinse them briefly under cold water before assembling the sandwich.
Roll Soggy: To prevent the bread from becoming soggy, toast it lightly before assembling and avoid overloading it with wet ingredients.

Garnishing your Banh Mi with a few extra cilantro leaves or a drizzle of Sriracha can elevate its presentation, making it even more appetizing. When serving, consider cutting the sandwich diagonally for a polished look that reveals the vibrant layers inside. If you have leftovers, wrap the sandwich tightly in plastic wrap and store it in the fridge. Reheat the pork separately to avoid soggy bread, then reassemble the sandwich just before serving.

Ingredients

4 medium carrots
1 large daikon or 2 small ones
1 & 1/2 tablespoons salt, for releasing water
1 & 1/2 tablespoons sugar, for releasing water
1/2 cup sugar
1 cup warm water
1 cup white vinegar
2 pounds Open Nature Pork Tenderloin
1 shallot
3 cloves garlic
1 tablespoon sugar
1 tablespoon honey
2 tablespoons fish sauce
2 teaspoons sesame oil
1 teaspoon salt
1 teaspoon pepper
Oil, for searing pork
1 cup mayonnaise
1 tablespoon Sriracha sauce
6-8 bolillo rolls, mini soft baguettes, or hero rolls
1 to 2 English cucumbers, sliced into rounds
2 jalapeños, optional, sliced into rounds
2 bunches cilantro

Instructions

Begin by thinly slicing the pork tenderloin. To save time and achieve ultra-thin slices, consider asking your butcher to do this—they can complete the task in just a couple of minutes, providing you with perfectly thin slices that are difficult to achieve at home.

In a blender or food processor, combine the shallot, garlic, sugar, honey, fish sauce, sesame oil, salt, and pepper. Blend until the mixture is well combined, although it’s perfectly fine if some pieces of shallot or garlic remain intact. If you prefer, you can chop the shallot and garlic by hand and mix everything together in a bowl.

Transfer the marinade and the thinly sliced pork into a medium-sized bowl. Cover it and let it marinate in the refrigerator for at least an hour, though up to 24 hours is ideal to allow the flavors to fully develop.

For the pickled vegetables, start by cutting the carrots and daikon into matchstick-sized pieces. Aim for lengths similar to matchsticks and the thickness of a chopstick, but don’t worry about making them perfect. Your sandwiches will still turn out delicious.

Place the chopped vegetables in a large bowl and sprinkle them with 1 & 1/2 tablespoons of salt and 1 & 1/2 tablespoons of sugar. Massage the salt and sugar into the vegetables with your hands. This step helps draw out water from the carrots and daikon, making them flexible while retaining their crunch. Let the vegetables sit for about 15 minutes until you can bend a carrot without it snapping.

Drain the vegetables in a colander and rinse thoroughly under running water to remove the salt and sugar.

Rinse out the bowl, then prepare the brine by combining 1/2 cup sugar and 1 cup of warm water. Stir until the sugar dissolves, then add the vinegar and a pinch of salt. Mix well.

Submerge the rinsed carrots and daikon in the vinegar mixture, ensuring that all the vegetables are fully covered. Place the bowl in the fridge for at least 45 minutes. The pickled vegetables will keep for months when stored in the refrigerator.

Once the pork has marinated, heat a large skillet over medium-high heat. Add a tablespoon of oil, ensuring it’s shimmering before you begin cooking.

Cook the pork strips in batches, leaving about an inch of space between each piece to allow for proper browning. Sear the pork for 1-2 minutes on one side, then flip and cook for another minute. If the pork is cut thicker, you may need to extend the cooking time. Keep the heat high but adjust as necessary to prevent scorching.

Once all the pork is cooked, you can keep it warm on a plate or in an oven set to the “keep warm” setting at 170°F.

In a small bowl, mix the mayonnaise with the Sriracha sauce, adjusting the amount of Sriracha to your taste.

To assemble the sandwiches, slice each roll in half lengthwise. Generously spread both sides with the Sriracha mayo. Layer one side with the cooked pork, sliced cucumbers, jalapeño rounds, pickled carrots, daikon, and plenty of fresh cilantro. Close the sandwich with the other half of the roll and serve. Add extra Sriracha mayo on the side if desired. Enjoy!