The Vietnamese Sandwich, or Bánh Mì, was first introduced to me at Hanco’s, an amazing Vietnamese spot in Park Slope, Brooklyn. I was so smitten, that when I moved to NYC I took an hour long train there by myself on my birthday just to get one! These sandwiches are INCREDIBLE! I love them so much, that I created my very own Bánh Mì recipe. Enjoy this sandwich for a dreamy dinner or an enviable desk lunch!
Bánh Mì is a Vietnamese street food that traditionally includes paté and pork roll (finely ground pork that has been compacted, steamed, and sliced thin.) In this recipe, braised pork tenderloin produces a tender, flavorful pork roll substitute.
To me, the star of this Bánh Mì is the Kewpie mayo, a Japanese mayonnaise that can be purchased at some Asian markets, at Target, and on Amazon. Its unique flavor offers a certain lip-smacking je ne sais quoi to the sandwich’s profile. It’s worth the $8 if you can swing it, promise! (Plus you can also dip your french fries in it- it’s amazing, don’t knock it ’til ya try it!) 
Sandwich lovers everywhere will agree– the layering order of ingredients matters! This is how I like to stack my Vietnamese Sandwich.
Bánh Mì (Vietnamese Sandwich) Recipe
Banh Mi (Vietnamese Sandwich)
Ingredients
For The Pickled Vegetables:
- 1 cup rice wine vinegar
- 3 tbsp sugar
- 1 tbsp salt
- 1 cup water
- 1 cup julienned carrots
- 1 cup julienned daikon radish (Japanese black radish will also work, or regular radishes if you can’t find either!)
For The Sandwich:
- 1 tbsp canola oil (or other high smoke point oil)
- 1 lb pork tenderloin
- ½ tsp garlic powder
- ¼ tsp Chinese five spice
- ½ tsp salt
- 1 baguette or loaf of Cuban bread (any structured, crusty, long bread will do), sliced in half lengthwise
- half an english cucumber, sliced thin on the bias
- soy sauce
- kewpie mayonnaise (or regular mayonnaise mixed with a little lime juice)
- 1-2 jalapeños, sliced thin
- cilantro and/or mint if you like
- sriracha
Instructions
- Make the pickled vegetables: In a medium saucepan, stir together the vinegar, sugar, salt, and water over medium high heat. Simmer and stir until the sugar and salt have completely dissolved, then pour over the carrots and daikon radish in a large bowl and let cool to room temperature. (Any leftover pickled vegetables can be stored with their brine in the refrigerator in an airtight container for up to 6 weeks.)
- Make the tenderloin: Heat the oil in a dutch oven over high heat. When hot, sprinkle the garlic powder, Chinese five spice, and salt over the pork tenderloin, and add to the pot. Sear the tenderloin for 2 minutes per side, then reduce heat to low, cover, and cook 15-20 minutes more, flipping the tenderloin after 10 minutes. (This should yield an internal temperature of 145F.) Transfer the tenderloin to a cutting board and rest 10 minutes before slicing thinly against the grain.
- While the pork rests, heat the oven to 350F. Warm the bread and crisp up the crust.
- To assemble, layer soy sauce and mayonnaise on both sides of the bread, followed by jalapeños, sliced pork, pickled vegetables, cucumber slices, sriracha, and cilantro. Enjoy warm!
Tell me what you think in the comments below!
The star of this Vietnamese sandwich is the Japanese Mayo?
The star of this Vietnamese sandwich is the Kewpie? I think more concern should be put into the bread.
I think you’re right about this, truly! The bread is incredibly important.