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2 from 2 votes

Banh Mi (Vietnamese Sandwich)

Servings: 2 Large Sandwiches

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!