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A bahn mi sandwich layered with pork, pickled vegetables and herbs.
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Banh Mi Sandwich

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!
Course Main Course
Cuisine Vietnamese
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4 sandwiches
Calories 568kcal
Author Sara Welch

Ingredients

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

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.

Video

Notes

  1. 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.
  2. Partially freeze your pork tenderloin, it’ll make it much easier to cut into thin slices.
  3. Prepare the pickled vegetables and marinate the pork up to 24 hours in advance.
  4. Lemongrass can be found in the produce section of most grocery stores. Remove the tough outer coating then mince the tender interior layer.

Nutrition

Calories: 568kcal | Carbohydrates: 61g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 1178mg | Fiber: 3g | Sugar: 13g