Vietnamese Banh Mi Sandwich (Print Version)
# Ingredients:
→ Meat Marinade
01 -
1 pkg. pork tenderloin, trimmed (2-2.5 kg total)
02 -
2 shallots, peeled and roughly chopped
03 -
1/4 cup lemongrass (white inner part of 3 stalks)
04 -
1/3 cup fish sauce
05 -
3 tablespoons oyster sauce
06 -
3 tablespoons lime juice
07 -
3 tablespoons pure maple syrup
08 -
2 tablespoons brown sugar
09 -
2.5 cm ginger, peeled (or 1 teaspoon ground)
10 -
5 cloves garlic, peeled (or 1 teaspoon powder)
11 -
1 tablespoon toasted sesame oil
12 -
1 tablespoon vegetable or canola oil
13 -
1 tablespoon Asian chili sauce (Sambal Oelek or Sriracha)
14 -
1 teaspoon ground coriander
15 -
1 teaspoon Chinese 5 spice
→ Pickled Vegetables
16 -
120 ml rice vinegar
17 -
120 ml water
18 -
2 tablespoons sugar
19 -
1 teaspoon salt
20 -
1 cup matchstick carrots (2-3 carrots)
21 -
1 cup daikon cut into matchsticks (or radishes)
→ Chili Garlic Mayonnaise
22 -
180 ml mayonnaise
23 -
1-3 teaspoons Asian chili sauce (Sambal Oelek or Sriracha)
→ Sandwich Assembly
24 -
6-8 soft French baguettes (approximately 20 cm each)
25 -
Pâté (optional)
26 -
1 English cucumber, thinly sliced lengthwise
27 -
4-6 jalapeños, thinly sliced
28 -
1 cup fresh cilantro leaves, chopped
29 -
Maggi seasoning (optional)
# Instructions:
01 -
Combine vinegar, water, sugar, and salt in a microwave-safe container. Heat until boiling (about 60 seconds). Whisk to dissolve sugar and salt completely. Place carrots and daikon in a large mason jar or bowl, then pour hot brine over vegetables. Use a spoon to press vegetables down until fully submerged. Let cool at room temperature for 30 minutes, then seal and refrigerate. For best results, prepare 24 hours ahead.
02 -
Partially freeze pork tenderloin (1-2 hours) for easier slicing. Slice each tenderloin in half horizontally, then cut into 0.6 cm thick slices lengthwise. Cover with plastic wrap and pound to approximately 0.3 cm thickness. Blend all marinade ingredients until smooth in a high-powered blender. Combine pork and marinade in a sealed bag or shallow dish and refrigerate for 4-8 hours.
03 -
Allow marinated pork to rest at room temperature for 30 minutes before cooking. Clean and preheat grill or grill pan to high heat. Split baguettes and grill cut sides for 1-2 minutes until toasted. Alternatively, broil in oven for approximately 5 minutes until golden. Set aside.
04 -
For outdoor grilling: Cook pork in a single layer for about 2 minutes per side until just cooked through. For indoor cooking: Heat a lightly oiled grill pan, cast-iron skillet, or Dutch oven over high heat. Cook pork in batches for 1-2 minutes per side. Avoid overcooking to maintain tenderness. Transfer cooked pork to a plate.
05 -
Whisk together mayonnaise and Asian chili sauce until well combined.
06 -
Spread chili mayonnaise on top and bottom of each toasted baguette. Add a thin layer of pâté on the bottom half if desired. Layer with sliced pork, drained pickled vegetables, cucumber slices, jalapeño slices, and cilantro. Finish with a light drizzle of Maggi seasoning if using. Serve immediately.
# Notes:
01 -
The pickled vegetables develop better flavor when prepared 24 hours in advance.
02 -
Partially freezing the pork tenderloin makes it much easier to slice thinly.
03 -
If cooking indoors, ensure good ventilation as the marinade creates aromatic smoke.