Banh Mi Sandwhiches

August 12, 2020
0 Ratings
Photo by simmering essence
  • Prep time 1 hour
  • Cook time 15 minutes
  • Serves 6
Author Notes

These guys are packed with flavor. They are so stinkin good. Tangy, crunchy pickled veggies + sweet, smoky pork + savory sauce + herbs. And when you break up the steps, Banh Mi’s are super manageable. Make the pickled veggies and sauce the night before or morning of. Marinate the pork in the afternoon. Then assemble the sandwiches for dinner in a snap. —simmering essence

What You'll Need
  • 6 crusty rolls or baguette
  • 4 persian cucumbers, sliced
  • 1/2 cup washed mint leaves
  • 1/2 cup washed cilantro sprigs
  • 1 daikon radish, peeled and cut into matchstick size pieces
  • 2 large carrots, peeled and cut into matchstick size pieces
  • 3 tablespoons sugar, divided
  • 2 tablespoons salt, divided
  • 1 cup rice vinegar
  • 1 cup water
  • 1/2 cup mayo
  • 1 teaspoon maggi seasoning
  • 1 teaspoon sriracha
  • 2 tablespoons chopped chives
  • 2 pork tenderloins, sliced thin
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons sesame oil
  • 3 garlic cloves, minced
  • 1 small shallot, minced
  • 1 tablespoon lemongrass, minced
  1. Cut this veggie recipe in ½ if you can’t see yourself using these for future sandwiches–this makes an abundance. Place the cut radish and carrots in a colander. Sprinkle 1 tablespoon of sugar and 1 tablespoon of salt over the veggies and mix with your hands. Let sit for 10 minutes, then rinse under running water. Make your brine: pour water and vinegar into a jar or sealable container. Add 2 tablespoons of sugar and 1 tablespoon of salt, mixing to dissolve. Add the veggies to the container and give a little shake or mix. Keeps well in the fridge for a few weeks (although they do have a bit of a smell ;).
  2. Combine the mayo, sauces, and chives in a small container and keep covered in the fridge until ready to use.
  3. Mix all the ingredients but pork in a large sealable bowl or ziplock. Add the pork and make sure each piece is covered in the marinade. Keep in the fridge at least one hour or until ready to use.
  4. Heat a large, heavy bottomed skillet over high heat. When the skillet is nice and hot, pour a tablespoon of oil into the pan. Lay the pork pieces in the skillet without overlapping. They will cook quickly! Turn and sear on the other side. Sear in batches until all the pork is cooked.
  5. Slice the rolls in half and spread with a nice layer of sauce. Layer on pork, pickled veggies, cucumbers, mint, and cilantro. Enjoy!

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1 Review

cmortens August 13, 2021
I'm confused by your instructions to "Mix all the ingredients but pork in a large sealable bowl or ziplock" when the veggies are already in a separate container and the mayo/sauce was combined and set in the fridge "until ready to use". Would you mind clarifying which ingredients you are specifically referring to, please? Do you mean all the items that follow the pork tenderloin in your ingredients list above? That would mean the mayo/sauce only includes the maggi & sriracha sauces while every other "sauce" belongs in the ziplock bag with the pork tenderloin; right?