-
Prep time
1 hour 15 minutes
-
Cook time
15 minutes
-
Serves
4-6
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
Sandwich fan? Tune into our podcast, The Sandwich Universe, where co-hosts and longtime BFFs Molly Baz and Declan Bond debate and cook up iconic sandwiches every ‘wich way. —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
Continue After Advertisement
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
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.
My favorite distraction is to cook. Though science and cooking/baking have a lot in common, I'm finding that each allows me to enjoy very different parts of my life. Cooking connects me with my heritage, my family, friends, and community. I'm really enjoying learning from the food52 community, who expose me to different ingredients and new ways to cook.
See what other Food52ers are saying.