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This Vietnamese banh mi sandwich brings authentic street food flavor right to your kitchen with its perfect balance of savory grilled pork, tangy pickled vegetables, and fresh herbs. The combination creates an explosion of tastes and textures that will transport you straight to the bustling markets of Saigon.
I first made these banh mi sandwiches for my husband's birthday after we returned from a trip to Vietnam. The moment he bit into that perfectly balanced sandwich, his eyes lit up with recognition of those vibrant street food flavors we'd fallen in love with overseas.
Ingredients
- Pork tenderloin: Tender cut that absorbs marinade beautifully and cooks quickly. Look for pink meat with minimal white connective tissue.
- Lemongrass: Provides essential citrusy aroma. Choose firm stalks with plump bases and trim to access the tender white inner portion.
- Fish sauce: The umami foundation of Vietnamese cuisine. Quality brands like Red Boat offer cleaner flavor without excessive saltiness.
- Pickled carrots and daikon: Adds crucial acidity and crunch. Select firm vegetables with vibrant color for best texture.
- French baguettes: The vehicle for all these flavors. Traditional Vietnamese baguettes are lighter than French ones, so look for rolls with a thin crust and airy interior.
- Fresh cilantro: Brings brightness and herbaceous notes. Choose bunches with perky leaves and no wilting.
- Asian chili sauce: Provides customizable heat. Sambal oelek offers pure chili flavor while Sriracha adds garlic notes.
- Maggi seasoning: A secret ingredient that adds depth. This savory sauce is worth seeking out for authentic flavor.
Step-by-Step Instructions
- Pickle the Vegetables:
- Combine rice vinegar, water, sugar and salt in a microwave safe container and heat until boiling. The warm liquid helps dissolve the sugar completely and allows the pickling liquid to penetrate the vegetables more effectively. Pour this brine over your matchstick carrots and daikon in a jar, ensuring they're fully submerged. The vegetables need at least 30 minutes to pickle but develop better flavor after 24 hours in the refrigerator. They'll transform from raw and harsh to bright, tangy and slightly sweet.
- Marinate the Pork:
- Partially freeze your pork tenderloin for easier slicing, about 1-2 hours until firm but not solid. Slice the meat into thin sheets and pound to 1/8-inch thickness, which allows for quick cooking and maximum flavor absorption. Blend all marinade ingredients until smooth, combining aromatic lemongrass, pungent fish sauce, sweet maple syrup and warm spices. Marinate the pork for at least 4 hours, though overnight produces the most flavorful results as the acids tenderize while the umami compounds penetrate deeply.
- Grill the Pork and Toast Buns:
- Allow marinated pork to come to room temperature for 30 minutes before cooking for more even results. Heat your grill or grill pan until very hot, then cook the thin slices just 1-2 minutes per side. The caramelization from high heat creates incredible flavor while keeping the meat juicy. Meanwhile, toast your baguettes until the interior is crisp but not hard, providing structural support for the juicy fillings while maintaining a pleasant chew.
- Assemble Your Masterpiece:
- Start with chili-spiked mayonnaise spread on both sides of your toasted bread. Layer grilled pork, allowing its juices to mingle with the mayo. Add a generous portion of drained pickled vegetables for acidity and crunch. Top with fresh cucumber ribbons, spicy jalapeño slices, and cilantro sprigs. A light drizzle of Maggi seasoning adds that final umami punch that brings everything together into sandwich perfection.
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The lemongrass in this recipe is truly the secret weapon. I discovered its importance when I once tried making banh mi without it, and while good, the sandwich lacked that distinctive aromatic quality that makes Vietnamese cuisine so special. Now I grow lemongrass in my garden specifically for this recipe, harvesting the plump stalks and freezing extra for year-round use.
Make Ahead Strategy
Preparing components in advance makes assembly quick and easy. The pickled vegetables can be made up to one week ahead and stored in their brine in the refrigerator, where they continue developing flavor. The marinade can be blended and refrigerated for up to three days before adding the meat. Even the chili mayo can be mixed and stored for up to five days. With these components ready, you can have fresh banh mi on the table in less than 15 minutes.
Authentic Touches
Traditional Vietnamese banh mi often includes pâté, which adds richness and complexity. For the most authentic experience, spread a thin layer of liverwurst or chicken liver pâté on the bottom bun before adding other ingredients. The combination of pâté with the chili mayo creates a luxurious base that elevates the entire sandwich. Additionally, Maggi seasoning, a dark, savory liquid condiment popular throughout Southeast Asia, provides that final authentic touch that many home cooks miss.
Serving Suggestions
Serve your banh mi with additional pickled vegetables on the side and a small bowl of chili fish sauce for dipping. For a complete meal, pair with a simple cucumber salad dressed with rice vinegar and a sprinkle of sugar or a light chicken broth soup with fresh herbs. Vietnamese iced coffee makes the perfect beverage companion, with its strong coffee flavor mellowed by sweetened condensed milk providing contrast to the savory sandwich.
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This banh mi recipe will bring the vibrant flavors of Vietnam into your kitchen, ensuring every bite is as memorable as the last.
Frequently Asked Questions
- → Can I substitute the pork in Banh Mi?
Yes, you can substitute pork with chicken thighs, beef sirloin, or tofu for a vegetarian option. Just adjust cooking times accordingly - chicken takes about 3-4 minutes per side, beef 2-3 minutes for medium, and tofu about 3 minutes per side until golden.
- → How long can I store the pickled vegetables?
The pickled vegetables can be stored in an airtight container in the refrigerator for up to 2 weeks. They actually improve in flavor after 24-48 hours of pickling.
- → What is Maggi seasoning and can I substitute it?
Maggi seasoning is a savory flavor enhancer similar to soy sauce but with a more concentrated umami flavor. You can substitute with soy sauce mixed with a dash of Worcestershire sauce, or simply use soy sauce alone.
- → What type of bread works best for Banh Mi?
Traditional Banh Mi uses French baguettes with a light, crispy crust and soft interior. If unavailable, any crusty roll or baguette will work, though authentic Vietnamese baguettes tend to have a lighter texture than French ones.
- → Can I make components of the Banh Mi ahead of time?
Yes! The pickled vegetables can be made up to 2 weeks ahead. The meat can be marinated 24 hours in advance and the chili mayo can be prepared 3-4 days ahead. Store everything separately in the refrigerator, then assemble fresh sandwiches as needed.
- → Is Banh Mi spicy?
Traditional Banh Mi has a mild to medium spice level from the jalapeños and chili garlic mayo. You can easily adjust the heat by using more or less chili sauce in the mayo and by removing jalapeño seeds for a milder flavor.