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!
4French rolls or 1 baguetteIf using a baguette, cut into 4 pieces. Bread should be split lengthwise.
1/4cupmayonnaise
1/4cupcilantro leaves
1/2cupthinly sliced cucumbers
2tablespoonsthinly sliced chiliesoptional
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
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.