Cast Iron
Caramelized Pork Bánh Mì
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169 Reviews
Hannah
January 9, 2022
I spent a good amount of time in Vietnam, and one of the things I loved most there was getting a steaming hot banh mi every morning. This recipe manages to recreate the unique flavors of that perfect sandwich - the caramelized pork doesn't try to be char siu pork, but it is just as good (in fact, I think it's better).
In my opinion, the banh mi is a perfect sandwich, and this version does not disappoint.
In my opinion, the banh mi is a perfect sandwich, and this version does not disappoint.
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.
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!
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!
Carolyn
January 8, 2015
I LOVE this sandwich. Have made it several times and get excited each time. Thank you!
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
Christina
www.foodiewithalife.com
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.
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