Banh Mi Sandwich

Name: Banh Mi Sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 sandwiches
Ingredients: 1 lb pork tenderloin; 2 tablespoons soy sauce; 2 tablespoons fish sauce; 3 tablespoons brown sugar; 2 tablespoons lemongrass; 1 teaspoon minced garlic; 2 teaspoons sesame oil; 1 tablespoon vegetable oil; salt and pepper to taste; 3/4 cup daikon radish; 3/4 cup peeled and shredded or julienned carrot; 1/4 cup rice vinegar; 1 tablespoon granulated sugar; 1 tablespoon water; salt to taste; 4 French rolls or 1 baguette; 1/4 cup mayonnaise; 1/4 cup cilantro leaves; 1/2 cup Thinly sliced cucumbers; 2 tablespoons thinly sliced chilies

User Reviews

5.0

75 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings
4 sandwiches
Calories
568 kcal
Course
Main Course
Cuisine
Vietnamese

Banh Mi Sandwich

Benson Pickett

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This recipe for a banh mi sandwich starts with a crusty french roll that's then piled high with tender slices of pork, pickled vegetables and fresh herbs for a hearty meal that's full of flavors, colors and textures!

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Ingredients

Servings

For the pork

1 lb pork tenderloin thinly sliced
2 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons brown sugar
2 tablespoons lemongrass minced
1 teaspoon minced garlic
2 teaspoons sesame oil
1 tablespoon vegetable oil
salt and pepper to taste

For the picked vegetables

3/4 cup daikon radish shredded or julienned
3/4 cup peeled and shredded or julienned carrot
1/4 cup rice vinegar
1 tablespoon granulated sugar
1 tablespoon water
salt to taste

For the sandwiches

4 French rolls or 1 baguette If using a baguette, cut into 4 pieces. Bread should be split lengthwise.
1/4 cup mayonnaise
1/4 cup cilantro leaves
1/2 cup Thinly sliced cucumbers
2 tablespoons thinly sliced chilies optional

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Instructions

For the pork

Place the soy sauce, fish sauce, brown sugar, lemongrass, garlic, sesame oil and vegetable oil in a large bowl.
Whisk to combine. Add the pork and toss to coat.
Cover and refrigerate for at least 30 minutes or up to 1 day.

For the pickled vegetables

Combine the rice vinegar, sugar, water and salt; stir until thoroughly mixed. Add the carrots and daikon radish and toss to coat. Let sit for at least 10 minutes.

For the sandwich

Heat an outdoor grill or indoor grill pan to medium high heat. Add the pork in a single layer to the pan. You may need to work in batches. Cook for 3-4 minutes per side or until browned and cooked through. You can also do this in a pan on the stove if you don't have a grill.
Repeat the process with any remaining pork.
Spread the mayonnaise evenly over the bottom pieces of bread. Divide the sliced pork evenly between the sandwiches.
Top the pork with the picked vegetables, cucumbers, cilantro leave and chiles (if using).
Place the top piece of bread on and serve immediately.

Notes

My local grocery store carries daikon radish, it looks like a long white root vegetable. If you can’t find it at your regular grocery store, try an Asian market.
Partially freeze your pork tenderloin, it’ll make it much easier to cut into thin slices.
Prepare the pickled vegetables and marinate the pork up to 24 hours in advance.
Lemongrass can be found in the produce section of most grocery stores. Remove the tough outer coating then mince the tender interior layer.

Nutrition Information

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Calories 568kcal (28%) Carbohydrates 61g (20%) Protein 32g (64%) Fat 20g (31%) Saturated Fat 3g (15%) Cholesterol 65mg (22%) Sodium 1178mg (49%) Fiber 3g (12%) Sugar 13g (26%)