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Banh Mi Recipe
Readers call this Banh Mi Sandwich Recipe(Vietnamese Sandwich) “Fantastic,” “AMAZING,” “outstanding,” “KEEPER,”etc. thanks to the elevated lemongrass marinade, tangy pickled vegetables, chili garlic mayonnaise and toasted buns! It’s a marinate-and-cook recipe that comes together astonishingly quickly once it’s time to sear the pork. This step-by-step banh mi recipe is full of tips, tricks and variations, like how to make with chicken as well!
👥 6 Servings⏱️ Prep & Cook: 7h⏳ Prep: 45 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- measuring cup
- microwave
- blender
- pan
- oven
- skillet
- dutch oven
📝 Preparation Steps
1
Pickle the vegetables
2
The pickled vegetables are best made ⏱️ 24 hours ahead of time, but you can also make them at the same time you marinate the pork.
3
Add vinegar, water and sugar to a microwave safe liquid measuring cup or bowl and microwave until boiling, about ⏱️ 60 seconds (you can also do this on the stovetop). Whisk to dissolve the sugar and salt.
brown sugar2 tablespoonssugar2 tablespoonssalt1 teaspoon
4
Add the vegetables to a large mason jar or bowl. Carefully pour the mixture over top (I do this using a funnel). Press the vegetables down with a spoon to help submerge. Wait ⏱️ 10 minutes or so and repeat pushing down the vegetables until they are all covered in the brine. Let the mixture cool to room temperature for ⏱️ 30 minutes, then seal and refrigerate until ready to assemble the sandwiches (the longer the better).
5
Marinate the Meat
6
The pork is much easier to slice if partially frozen (freeze for ⏱️ 1-2 hours). Keep any pork you are not currently slicing in the freezer.
7
Slice each tenderloin in half through the equator, then slice the pork into long 1/4-inch slices lengthwise (long-ways). Cover with plastic wrap and pound with a meat mallet to about 1/8-inch thickness (see photos in post).
8
Add all of the marinade ingredients to a high powered blender and blend until smooth. Combine the sliced meat and marinade in a freezer size bag or shallow dish and marinate in the refrigerator for ⏱️ 4-8 hours (the longer the better). Meanwhile prepare the rest of the toppings.
9
TOAST BUNS AND COOK PORK
10
Let the pork rest at room temperature for ⏱️ 30 minutes before cooking. Clean, grease and heat an outdoor grill or indoor grill pan to high heat (get the vent going if cooking indoors!).
11
Toast Rolls: Open the rolls and grill the insides for ⏱️ 1-2 minutes—until toasted (you may also broil in the oven until toasted, ⏱️ 5 minutes or so); set aside.
12
Grilling pork: Working in batches, add the pork in a single layer and cook for about ⏱️ 2 minutes per side, just until cooked - don’t overcook! Transfer to a plate.
13
Indoors: Grease a grill pan with vegetable oil or add a thin layer of vegetable oil to a cast-iron skillet or Dutch oven; heat to high heat. Working in batches, cook the pork just until cooked through, about ⏱️ 1-2 minutes per side - don’t overcook! Transfer to a plate.
14
Assemble
15
Whisk the mayonnaise and Asian chili garlic sauce together. Spread a thin layer on the top and bottom of each toasted role. Spread some pate along the bottom if desired.
garlic, (peeled (or 1 teaspoons powder))5 clovespate, (optional)
16
Layer the sandwiches with sliced meat, drained pickled vegetables, cucumber slices, jalapeno slices and cilantro. Drizzle with Maggi Seasoning. Serve immediately.
Maggi seasoning (optional, see notes for DIY)
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