Description
This authentic Banh Mi recipe features thinly sliced marinated pork tenderloin seared to perfection and piled high on traditional soft bolilo rolls with crisp pickled carrots and daikon, fresh cucumber, jalapeno, cilantro, and a spicy Sriracha mayonnaise. Perfectly balancing savory, sweet, tangy, and spicy flavors, this Vietnamese sandwich is a vibrant and satisfying meal that can be prepared in under an hour.
Ingredients
Scale
For the Pork Marinade and Meat
- 2 pounds Open Nature Pork Tenderloin, thinly sliced
- 1 shallot
- 3 cloves garlic
- 1 tablespoon sugar
- 1 tablespoon honey
- 2 tablespoons fish sauce
- 2 teaspoons sesame oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Oil for searing (about 1 tablespoon, plus more as needed)
For the Pickled Vegetables
- 4 medium carrots, peeled and cut into matchsticks
- 1 large daikon radish (or 2 small), peeled and cut into matchsticks
- 1 & 1/2 tablespoons sugar (to help release water from veggies)
- 1 & 1/2 tablespoons salt (to help release water from veggies)
- 1/2 cup sugar (for brine)
- 1 cup warm water (for brine)
- 1 cup white vinegar
- A few shakes salt (for brine)
For the Sandwich Assembly
- 6-8 bolilo rolls (mini soft baguettes or hero rolls), sliced lengthwise
- 1 to 2 English cucumbers, sliced into rounds
- 2 jalapenos (optional), sliced into rounds
- 2 bunches cilantro, leaves torn or chopped
- 1 cup mayonnaise
- 1 tablespoon Sriracha sauce (adjust to taste)
Instructions
- Slice the Pork: Begin by slicing the pork tenderloin very thinly, or ask your butcher to do it to save time and ensure thin, even slices ideal for quick cooking.
- Prepare the Marinade: In a blender or food processor, combine shallot, garlic, sugar, honey, fish sauce, sesame oil, salt, and pepper. Pulse until combined but still slightly chunky. Alternatively, finely chop shallot and garlic and mix everything by hand.
- Marinate the Pork: Add the marinade to the thinly sliced pork in a medium bowl. Cover and refrigerate for at least 1 hour, up to 24 hours for deeper flavor.
- Prepare Pickled Vegetables: Chop carrots and daikon into matchsticks roughly the size of chopsticks. Place in a large bowl and sprinkle with 1 1/2 tablespoons salt and 1 1/2 tablespoons sugar. Massage the mixture to draw out moisture, making the veggies flexible but crunchy. Let sit 15 minutes.
- Rinse the Vegetables: Drain veggies in a colander and rinse thoroughly under cold water to remove salt and sugar. Drain well.
- Make the Brine: In the rinsed bowl, dissolve 1/2 cup sugar in 1 cup warm water. Add 1 cup white vinegar and a few shakes of salt; stir to combine.
- Pickle the Vegetables: Submerge the rinsed carrots and daikon in the vinegar brine, ensuring they are fully covered. Refrigerate for at least 45 minutes. The pickled veggies keep well for months in the fridge.
- Sear the Pork: Heat a large skillet over medium-high heat with about 1 tablespoon oil until shimmering. Add pork slices in batches with space between pieces to avoid steaming. Sear for 1-2 minutes per side until browned and cooked through. Thicker slices may require longer cooking. Add more oil as needed and keep cooked pork warm in an oven set to ‘keep warm’ at 170°F or on a plate.
- Make Sriracha Mayo: In a small bowl, mix 1 cup mayonnaise with 1 tablespoon Sriracha. Adjust spice level to taste.
- Assemble the Sandwich: Slice the bolilo rolls lengthwise. Spread Sriracha mayo on both sides. Layer one side with seared pork, sliced cucumber, jalapeno rounds (if using), generous pickled carrots and daikon, and fresh cilantro leaves.
- Serve: Top with the other half of the roll, press lightly, and serve immediately. Offer extra Sriracha mayo on the side as desired.
Notes
- For best results, slice the pork as thinly as possible to ensure quick, tender cooking and maximum marinade infusion.
- If you prefer less heat, omit jalapenos or reduce the amount of Sriracha in the mayo.
- Pickled vegetables can be made days in advance and stored refrigerated for up to several months, improving flavor over time.
- Bolilo rolls or soft mini baguettes replicate authentic Vietnamese banh mi texture better than hard-crust baguettes.
- Adjust the sweetness and saltiness of the marinade and pickling brine to suit your taste.
- Using a food processor for the marinade saves time, but hand mixing works fine too.
- Serve with extra fresh cilantro and Sriracha mayo for added flavor.
