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 garlic; 2 teaspoons sesame oil; 1 tablespoon vegetable oil; salt; black pepper; 3/4 cup daikon radish; 3/4 cup carrot; 1/4 cup rice vinegar; 1 tablespoon granulated sugar; 1 tablespoon water; salt; 4 French rolls; 1/4 cup mayonnaise; 1/4 cup cilantro; 1/2 cup cucumber; 2 tablespoons chilies

User Reviews

5

50 reviews

Excellent

Prep Time
15 mins
Cook Time
20 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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The Banh Mi Sandwich combines marinated pork tenderloin with tangy pickled daikon and carrots, layered inside a crisp French roll. The pork is infused with lemongrass, garlic, and a balance of soy and fish sauces, offering a flavorful and aromatic filling. Crisp cucumber, fresh cilantro, and optional chilies add freshness and a slight heat, while mayonnaise provides creaminess to complement the sharp pickles. The interplay of textures and the marinated pork make this sandwich satisfying and flavorful.

Description

The Banh Mi Sandwich features thinly sliced pork tenderloin marinated overnight in a mixture of soy sauce, fish sauce, brown sugar, lemongrass, garlic, and sesame oil. The pork is grilled or pan-seared until cooked through and slightly charred, providing a caramelized exterior and tender interior. Pickled vegetables, made from shredded daikon radish and carrot soaked briefly in a vinegar-sugar brine, lend a bright acidic contrast to the rich meat. The sandwich is assembled on a French roll spread with mayonnaise, topped with the pork, pickles, thin cucumber slices, cilantro, and optional thinly sliced chilies for heat. The layers of savory, tangy, and fresh flavors create a balanced and textured sandwich that showcases Vietnamese-inspired ingredients.

These sandwiches work well as a handheld lunch or casual dinner, best served fresh to maintain bread crispness and vegetable crunch. The marinated pork tenderloin can be prepared in advance and picked vegetables soaked ahead, easing assembly time.

Partially freezing the pork tenderloin before slicing helps produce thin even slices that cook quickly and absorb the marinade well. Lemongrass preparation involves peeling off the tougher outer layers and mincing the tender interior. Daikon radish, if unavailable at regular grocery stores, can often be found in Asian markets. The pickled vegetables and marinated pork may be prepared up to 24 hours in advance, enhancing flavor development and convenience.

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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 garlic minced
2 teaspoons sesame oil
1 tablespoon vegetable oil
salt to taste
black pepper to taste

For the picked vegetables

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

For the sandwiches

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

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Instructions

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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

Partially freeze pork tenderloin before slicing to achieve thin, even pieces for quick cooking and thorough marination.
If daikon radish is unavailable at typical grocery stores, check Asian markets for this long white root vegetable.
Lemongrass requires removing the tough outer stalks; mince only the tender inner portion for best flavor.
Marinate the pork and prepare pickled vegetables up to 24 hours ahead to deepen flavors and save time during assembly.

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%)