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Vietnamese Pork Bành Mì Sandwich with Pickled Vegetables Recipe

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4.2 from 60 reviews

This authentic Banh Mi recipe brings together tender marinated pork, crisp pickled vegetables, fresh herbs, and spicy mayo in a crunchy French baguette. The pork is marinated in a fragrant blend of lemongrass, fish sauce, lime juice, and aromatic spices, then grilled to perfection. Quick pickled carrots and daikon add a tangy crunch, complemented by creamy, spicy mayo and optional pate for richness. Perfect for a flavorful Vietnamese-inspired sandwich experience.

  • Total Time: 7 hours (includes 4-8 hours marinating and 30+ minutes pickling cooling)
  • Yield: 6 servings

Ingredients

For the Pork Marinade and Meat:

  • 1 pkg. pork tenderloin, trimmed (2 pieces, 2 – 2½ lbs. total)
  • 2 shallots, peeled and roughly chopped
  • 1/4 cup lemongrass (white inner part of 3 stalks)
  • 1/3 cup fish sauce
  • 3 tablespoons oyster sauce
  • 3 tablespoons lime juice
  • 3 tablespoons pure maple syrup
  • 2 tablespoons brown sugar
  • 1 inch ginger, peeled (or 1 tsp ground ginger)
  • 5 cloves garlic, peeled (or 1 tsp garlic powder)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon Asian chili sauce (like Sambal Oelek or Sriracha)
  • 1 tsp ground coriander
  • 1 tsp Chinese 5 spice powder

For the Pickled Vegetables:

  • ½ cup rice vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup matchstick carrots (about 2-3 carrots)
  • 1 cup daikon radish cut into matchsticks (may substitute radishes)

For Assembly:

  • 3/4 cup mayonnaise
  • 1-3 teaspoons Asian chili sauce (like Sambal Oelek or Sriracha)
  • 6-8 soft French baguettes, about 8 inches each (or use long crunchy rolls or sandwich-size baguettes)
  • Pate (optional)
  • 1 English cucumber, thinly sliced lengthwise
  • 4-6 jalapenos, thinly sliced
  • 1 cup chopped fresh cilantro leaves
  • Maggi seasoning (optional; can be replaced with soy sauce or salt)

Instructions

  1. Pickle the Vegetables: In a microwave-safe bowl or on the stovetop, heat rice vinegar, water, and sugar until boiling to dissolve the sugar and salt. Place matchstick carrots and daikon in a large jar or bowl, then carefully pour the hot brine over the vegetables, pressing them down with a spoon to submerge. Let cool to room temperature for 30 minutes, then seal and refrigerate for at least 24 hours for best flavor.
  2. Prepare the Pork: Freeze pork tenderloin for 1-2 hours to make slicing easier. Slice each tenderloin in half through the equator, then cut into long ¼-inch slices lengthwise. Cover with plastic wrap and pound with a meat mallet to about 1/8-inch thickness.
  3. Make the Marinade: Blend shallots, lemongrass, fish sauce, oyster sauce, lime juice, maple syrup, brown sugar, ginger, garlic, toasted sesame oil, vegetable oil, Asian chili sauce, ground coriander, and Chinese five spice in a high-powered blender until smooth. Combine marinade with the sliced pork in a sealed bag or shallow dish. Marinate in the refrigerator for 4-8 hours, ideally longer.
  4. Prepare Buns and Grill Pork: Remove pork from the refrigerator and let rest at room temperature for 30 minutes. Preheat an outdoor grill or indoor grill pan to high heat. Open the baguettes and toast the insides on the grill for 1-2 minutes until lightly toasted; alternatively, broil in the oven for about 5 minutes.
  5. Grill the Pork: Working in batches, grill pork slices in a single layer for about 2 minutes per side until just cooked through; do not overcook. If indoors, grease a grill pan or skillet with vegetable oil and cook similarly. Transfer cooked pork to a plate to rest.
  6. Make Spicy Mayo: Whisk together mayonnaise and Asian chili sauce to taste.
  7. Assemble the Banh Mi: Spread a thin layer of spicy mayo on the top and bottom halves of each toasted baguette. Optionally, spread pate on the bottom half. Layer grilled pork, drained pickled vegetables, cucumber slices, sliced jalapenos, and cilantro. Drizzle with Maggi seasoning if using, then serve immediately.

Notes

  • Pickled vegetables are best made at least 24 hours in advance to develop flavor but can be prepared alongside the pork marinade if needed.
  • Partially freezing the pork makes slicing thin, uniform pieces much easier.
  • Maggi seasoning is optional and can be substituted with a splash of soy sauce or simply omitted for a less salty sandwich.
  • Use a grill or grill pan for authentic smoky flavor, but a skillet can be used if needed.
  • If you prefer a milder sandwich, adjust the amount of chili sauce in the marinade and mayo accordingly.
  • Pate adds richness and authenticity but is completely optional.
  • Author: ELLA
  • Prep Time: 45 minutes (includes vegetable pickling start and pork prep)
  • Cook Time: 15 minutes (grilling pork and toasting buns)
  • Category: Sandwich
  • Method: Grilling
  • Cuisine: Vietnamese

Find it online: https://ellarecipe.com/vietnamese-pork-banh-mi-sandwich-with-pickled-vegetables-recipe/