Cast Iron

Caramelized Pork Bánh Mì

Name: Caramelized Pork Bánh Mì
Prep time: 1 h 15 min
Cook time: 15 min
Yield: Serves 4-6
Ingredients: 1 pound pork tenderloin (up to 1 1/2 pounds); 3 tablespoons Fish sauce; 2 tablespoons Maple Syrup; 1 tablespoon brown sugar; 2 tablespoons soy sauce; 1/2 teaspoon sesame oil; 2 garlic cloves, minced; 1 slice ginger, minced; 1 green onion, sliced thinly; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil; 1 loaf sweet French baguette (thin) or french bread sandwich rolls. Try to get the kind of French bread with a crisp crust and tender light center.; 3 pieces red leaf lettuce; 1 handful pickled carrot and radishes (see below); 2 pieces sliced jalapeno chili peppers; 5 sprigs cilantro; 1 tablespoon Pâté (optional, but recommended); 1 tablespoon mayonnaise; 1/4 pound carrots, peeled; 1 bunch red radishes, preferably breakfast radishes (daikon are more traditional. I just think red radishes are beautiful.); 1/2 cup water; 1 cup apple cider vinegar; 1 tablespoon salt; 2 tablespoons sugar

by: monkeymom

June 2, 2010

8 Ratings

Photo by Rocky Luten

Test Kitchen-Approved
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Author Notes

These Vietnamese sandwiches are the perfect fusion of French and Asian cuisines. Bánh mì are usually very inexpensive and come with many different types of fillings. But my favorite is this one, with juicy, seared pork that goes perfectly with the crunchy pickled and fresh vegetables. Pâté is typically in bánh mì and though I list it as optional, doesn’t french bread just taste great with pâté? - monkeymom —monkeymom

Test Kitchen Notes

The caramelized pork could be a recipe all its own, but we sure do like it in this sandwich, as well. Bánh mì are often made with a rich and fatty grilled pork -- this seasoned pork tenderloin gives the sandwich character. Make sure you use a light airy roll with a crisp crust -- bánh mì is all about the interior. - A&M —The Editors

Prep time 1 hour 15 minutes
Cook time 15 minutes
Serves 4-6

Ingredients

Caramelized Pork and Bánh mì Assembly
1 pound pork tenderloin (up to 1 1/2 pounds)
3 tablespoons Fish sauce
2 tablespoons Maple Syrup
1 tablespoon brown sugar
2 tablespoons soy sauce
¹/₂ teaspoon sesame oil
2 garlic cloves, minced
1 slice ginger, minced
1 green onion, sliced thinly
¹/₂ teaspoon black pepper
2 tablespoons vegetable oil
1 loaf sweet French baguette (thin) or french bread sandwich rolls. Try to get the kind of French bread with a crisp crust and tender light center.
3 pieces red leaf lettuce
1 handful pickled carrot and radishes (see below)
2 pieces sliced jalapeno chili peppers
5 sprigs cilantro
1 tablespoon Pâté (optional, but recommended)
1 tablespoon mayonnaise

Pickled Carrots and Radishes
¹/₄ pound carrots, peeled
1 bunch red radishes, preferably breakfast radishes (daikon are more traditional. I just think red radishes are beautiful.)
¹/₂ cup water
1 cup apple cider vinegar
1 tablespoon salt
2 tablespoons sugar

In This Recipe

Directions

Caramelized Pork and Bánh mì Assembly
Cut tenderloin across the grain of the meat into ½ inch pieces. Flatten each piece to an even ¼ inch between two pieces of saran wrap using a meat pounder, rolling pin, or large bottle.
Mix ingredients from fish sauce to black pepper. Taste and adjust seasoning – it should be sweet and savory so add more soy, salt, or sesame oil as you like. Add marinade to the meat and use your hands or large spoon to make sure all pieces of meat are coated in marinade. Marinate for 10-30 minutes.
You can cook the pork on the grill outdoors (best) or indoors using a grill pan or cast iron pan, something that you can get very hot. Heat grill or grill pan to high and turn on that vent fan! Add vegetable oil to meat and stir to coat. Sear first side of meat until very dark brown on one side, then flip and sear on the second side. Be careful not to overcook it. The meat is thin so it cooks quickly, one or two minutes on each side.
To assemble sandwiches, slice baguette and spread mayonnaise on one side, pâté on the other. Add lettuce, meat, pickled vegetables, cilantro and peppers. Dig in!

Pickled Carrots and Radishes
Slice carrots and radishes into quarters (or sixths for thicker guys) lengthwise. Mix all ingredients together. Taste for seasoning. Let stand as little as an hour or up to overnight. They keep for several days.

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168 Reviews

Simona May 31, 2020

This recipe - and particularly the pork here - is absolutely delicious! Would without a doubt make this again.

Rey C. October 14, 2019

Easily one of my favorite and most made recipes. Everything about this is great.

Hazy C. September 10, 2017

Just made these for the second time last night.

Absolutely fantastic!

kiki January 30, 2017

Love, Love, Love. Can't believe how fantastic this recipe is. And easy. I invited friends over for dinner and made this scrumptious recipe. All were impressed. I was pleased with how well the pate complimented the flavors. My twin 6-year old foodies loved it along with their picky eater buddy. I'll have to try to make my own bread next time. I've ruined recipes by marinating too long. It can truly kill the meat, so followed your short marinating time and it was perfect.

Elizabeth June 1, 2016

I've made this many times over the last couple years and it never disappoints. I found a particularly fatty rolled pork loin at my supermarket last week - i sliced it thin and marinated it, and after grilling the fat streaks had kind of gotten a little melty and awesome, and the edges were brilliantly charred. We always close our eyes a little and swoon when we eat this. Also, I always make my own baguette for it (the popular no knead bread recipe from Jim Lahey) because I want something that has a hearty center. Well done!

Leslie C. May 8, 2016

Made this for dinner last night, with cucumber rather than daikon radish that I couldn't source. Absolutely delicious, my husband claimed all the leftover pork for lunch the next day! The marinade was excellent, I can use it for multiple applications. Thanks!

Greg L. March 10, 2016

I found the liver pate at a store that has Polish food if that helps. I found it did not have that overpowering liver taste. I had both the pork and chicken liver pate.

Laura V. March 10, 2016

Thanks-I went ahead without the pate- started the bread last night, tonight I'm baking it. The pork is marinating and I made the pickles. Tomorrow just cook the meat!

Laura V. March 9, 2016

I have had a chicken liver pate before, and I loved it! Even though I was NOT a liver lover it was great. But when I tried to make a pate it tasted horrible- Just so Liverish and yuck! Where can i get a good recipe, and which is better for a non liver lover- pork or chicken.?

stephanieRD January 31, 2016

I made this recipe a LOT a couple years ago when I lived in Cleveland, where banh mi is very hard to come by. This was the answer to my prayers and I still turn to it for inspiration to come up with my own banh mi variation!

Greg L. May 23, 2015

Thank you monkeymom! We loved them.

Liz April 12, 2015

So good! We added siracha to the mayo and soaked jalapeño and red onion in red wine vinegar because we didn't have any picked options. It was amazing but we will do it by the book next time. Thank you Monkeymom!

David C. January 31, 2015

You can also do jicama in place of pickled radishes. Whatever you do, leave the daikon alone. It will fill your house with the odor of an atomic fart.

Laura V. March 6, 2016

Lol

Carolyn January 8, 2015

I LOVE this sandwich. Have made it several times and get excited each time. Thank you!

James E. June 9, 2014

Such an amazing recipe and very delicious!!

Margarita U. February 24, 2014

This is the tastiest pork I have ever had! I can't wait to use this marinade recipe again! In fact, the pork tasted so nice that it was a shame to use it in a sandwich, where you couldn't appreciate its taste. I marinated 3 slices for about 90 minutes, but marinade would be enough for 4-5 slices I think. I eat low in salt and found the marinade perfect. I used the truffle mousse from Three Pigs sold at TJoes, ciabatta bread instead of baguette, did not have cilantro and forgot to add chilis. I love Banh Mi and in my case it didn't taste as expected, but I discovered a favorite recipe for pork served with rice and veggies. The pickled veggies are also nice on the side of any dish.

Jenny M. January 28, 2014

Hi monkeymom! I tasted the marinade (as you suggested) before putting it on the meat, but it tasted really salty, so I made the marinade again with only 1 Tbsp. of soy sauce. It still tasted salty, but I went with it anyway. Do you know if some of the saltiness will subside after it has been cooked? Can't wait to see how it turns out! Thank you for the recipe!!

Foodiewithalife January 4, 2014

I'm going to start marinating this weekend... can't wait for these weeknight sandwiches!
Christina
www.foodiewithalife.com

Judy N. January 2, 2014

Where is the recipe for the pate??

Author Comment

monkeymom January 3, 2014

This is my favorite pate: http://food52.com/recipes/2269-the-most-requested-pate-ever

Lynn September 19, 2013

Update from my review below: I made it for dinner last night and it was delicious. Marinating it from Sunday and having it for dinner on Wednesday was the perfect tasting saltiness for me. I wouldn't go any longer, if you prefer a less salty taste, make it a day before. The pork was so delicious and tender I just ate that on my own. However, I did include the following condiments I posted in my previous comment. I would eliminate the dill pickle. My jalapenos were pickled and hot and since I like things spicy I did keep a little mayo with a lot of sriacha. The red onions are really good as well as the pickled carrots.

Lynn September 18, 2013

To one reviewer who asked how long could it marinate for? I marinated the pork on a Sunday night. On Tuesday I cooked up 2 slices to see if they were to salty. They weren't. Probably because I used low sodium soy sauce. They were tender and delicious. I will be cooking them up tonight, Wednesday, and have these delicious looking sandwiches for dinner. I plan on putting pickled jalepenos, thinly sliced red onion, thinly sliced dill pickle, pate and the hellman's mayo mixed with a little sriacha. I like spice. Oh, couldn't find daikon radish so I just marinated shredded carrots in the brine of the dill pickles.