This Authentic Banh Mi Sandwich is a culinary adventure in every bite! It's a vibrant and flavorful Vietnamese sandwich that combines crusty French bread with savory marinated pork, crisp pickled vegetables, fresh herbs, and a spicy chili-garlic mayonnaise. I love how this recipe captures the unique and delicious flavors of a classic Banh Mi, with its perfect balance of sweet, savory, spicy, and tangy elements. It's a truly unforgettable sandwich that's perfect for lunch, dinner, or a satisfying snack.
Why You'll Love This Banh Mi Sandwich
- Authentic Vietnamese Flavors: This recipe captures the essential flavors of a classic Banh Mi, with its marinated pork, pickled vegetables, and fresh herbs.
- Flavor Explosion: The combination of sweet, savory, spicy, and tangy flavors is incredibly satisfying.
- Textural Contrast: You get the crunch of the baguette, the tenderness of the pork, the crispness of the pickled vegetables, and the creaminess of the chili-garlic mayonnaise all in one bite.
- Customizable: You can adjust the heat level and add your favorite toppings.
Ingredients for Banh Mi Sandwich
Here's what you'll need to make this amazing sandwich. The full list with measurements is in the recipe card below.
Meat Marinade
- Pork tenderloin, trimmed (Meat)
- Shallots, peeled, roughly chopped (Vegetable)
- Lemongrass from white inner part of 3 stalks (Aromatic) See notes in original recipe
- Fish sauce (Condiment)
- Oyster sauce (Condiment)
- Lime juice (Acid)
- Pure maple syrup (Sweetener)
- Brown sugar (Sweetener)
- Ginger, peeled (or ground) (Aromatic)
- Garlic cloves, peeled (or powder) (Aromatic)
- Toasted sesame oil (Flavoring)
- Vegetable or canola oil (Oil)
- Asian chili sauce (like Sambal Oelek or Sriracha) (Condiment)
- Ground coriander (Spice)
- Chinese 5 spice (Spice Blend)
Pickled Vegetables
- Rice vinegar (Acid)
- Water (Liquid)
- Sugar (Sweetener)
- Salt (Seasoning)
- Matchstick carrots (Vegetable)
- Daikon cut into matchsticks (may sub radishes) (Vegetable)
Chili Garlic Mayonnaise
- Mayonnaise (Condiment)
- Asian chili sauce (like Sambal Oelek or Sriracha) (Condiment)
Sandwiches
- Soft French baguettes (or use long crunchy rolls, or long baguettes cut sandwich size) (Bread)
- Pate (optional) (Spread)
- English cucumber, thinly sliced lengthwise (Vegetable)
- Jalapenos, thinly sliced (Vegetable)
- Chopped fresh cilantro leaves (Herb)
- Maggi seasoning (optional) (Condiment) See notes for DIY in original recipe
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Banh Mi Sandwich as is, but here are a few ideas for variations:
- Different Protein: Use grilled chicken, tofu, or even a fried egg instead of pork.
- Add More Vegetables: Add some shredded lettuce, bean sprouts, or sliced bell peppers.
- Make it Spicier: Add more chili sauce to the marinade or the mayonnaise.
- Different Bread: Use a different type of bread, such as a crusty roll or a baguette.
How to Make a Banh Mi Sandwich
Let me show you how to make this flavorful and authentic Banh Mi Sandwich:
Pickle the Vegetables
- The pickled vegetables are best made 24 hours ahead of time, but I can also make them at the same time I marinate the pork.
- I add the vinegar, water, and sugar to a microwave-safe liquid measuring cup or bowl and microwave until boiling, about 60 seconds (I can also do this on the stovetop).
- I whisk to dissolve the sugar and salt.
- I add the matchstick carrots and daikon to a large mason jar or bowl.
- I carefully pour the mixture over top (I do this using a funnel).
- I press the vegetables down with a spoon to help submerge.
- I wait 10 minutes or so and repeat pushing down the vegetables until they are all covered in the brine.
- I let the mixture cool to room temperature for 30 minutes, then seal and refrigerate until ready to assemble the sandwiches (the longer the better).
Marinate the Meat
- The pork is much easier to slice if partially frozen (freeze for 1-2 hours). I keep any pork I am not currently slicing in the freezer.
- I slice each tenderloin in half through the equator, then slice the pork into long ¼-inch slices lengthwise (long-ways).
- I cover with plastic wrap and pound with a meat mallet to about ⅛-inch thickness.
- I add all of the marinade ingredients to a high-powered blender and blend until smooth.
- I combine the sliced meat and marinade in a freezer-size bag or shallow dish and marinate in the refrigerator for 4-8 hours (the longer the better).
- Meanwhile I prepare the rest of the toppings
Toast Buns and Cook Pork
- I let the pork rest at room temperature for 30 minutes before cooking.
- I clean, grease, and heat an outdoor grill or indoor grill pan to high heat (get the vent going if cooking indoors!).
- To Toast Rolls: I open the rolls and grill the insides for 1-2 minutes-until toasted (I may also broil in the oven until toasted, 5 minutes or so); I set them aside.
- Grilling pork: Working in batches, I add the pork in a single layer and cook for about 2 minutes per side, just until cooked - don't overcook! I transfer to a plate.
- Indoors: I grease a grill pan with vegetable oil or add a thin layer of vegetable oil to a cast-iron skillet or Dutch oven; I heat to high heat. Working in batches, I cook the pork just until cooked through, about 1-2 minutes per side - don't overcook! I transfer to a plate.
Assemble
- I whisk the mayonnaise and Asian chili garlic sauce together.
- I spread a thin layer on the top and bottom of each toasted roll.
- I spread some pate along the bottom if desired.
- I layer the sandwiches with sliced meat, drained pickled vegetables, cucumber slices, jalapeno slices, and cilantro.
- I drizzle with Maggi Seasoning (if using).
- I serve immediately
Tips and Tricks for the BEST Banh Mi
Here are my secrets for making this sandwich truly authentic and delicious:
- Partially Freeze the Pork: Partially freezing the pork makes it much easier to slice thinly.
- Pound the Pork Thin: Pounding the pork thin helps it to cook quickly and evenly.
- Don't Overcook the Pork: Pork tenderloin is lean and can dry out easily. Cook it just until it's cooked through.
- Fresh Herbs: Fresh cilantro is essential for the authentic Banh Mi flavor.
- Maggi Seasoning (Optional): Maggi seasoning adds a unique umami flavor that's characteristic of Banh Mi.
How to Serve
This Banh Mi Sandwich is a complete meal on its own, but here are a few serving suggestions:
- Pickled Vegetables: Serve with extra pickled vegetables on the side.
- Fresh Herbs: Garnish with extra cilantro.
- Spicy Mayo: Serve with extra chili-garlic mayonnaise for dipping.
Make Ahead and Storage
You can prepare the pickled vegetables and the marinade ahead of time. Store them separately in the refrigerator. The pork can be marinated for up to 8 hours. Leftover sandwiches can be stored in the refrigerator, but the bread may become soggy.
FAQs about Banh Mi Sandwich
- Can I use a different type of meat?
- Yes, you can use grilled chicken, tofu, or even a fried egg.
- Can I make this without the pickled vegetables?
- The pickled vegetables are a key component of a Banh Mi, but you can omit them if you prefer.
- What if I don't have Maggi seasoning?
- You can find a DIY recipe.
Enjoy this flavorful, vibrant, and authentic Banh Mi Sandwich! It's a perfect way to experience the delicious flavors of Vietnamese cuisine.
Print
Authentic Banh Mi Sandwich
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6-8 1x
- Category: Main Course, Sandwich
- Cuisine: Vietnamese-Inspired
Description
This Banh Mi Sandwich recipe features flavorful marinated and grilled pork tenderloin, quick-pickled carrots and daikon, crisp cucumber, spicy jalapeños, and fresh cilantro, all layered on a toasted baguette with a spicy chili-garlic mayonnaise. It's a delicious and satisfying Vietnamese-inspired sandwich.
Ingredients
Scale
For the Meat Marinade:
- 1 package pork tenderloin (about 2 pieces, 2 - 2 ½ pounds total), trimmed
- 2 shallots, peeled and roughly chopped
- ¼ cup lemongrass, from white inner part of 3 stalks (see notes)
- ⅓ cup fish sauce
- 3 tablespoons oyster sauce
- 3 tablespoons lime juice (freshly squeezed)
- 3 tablespoons pure maple syrup
- 2 tablespoons brown sugar (light or dark)
- 1 inch fresh ginger, peeled and roughly chopped (or 1 teaspoon ground ginger)
- 5 cloves garlic, peeled (or 1 teaspoon garlic powder)
- 1 tablespoon toasted sesame oil
- 1 tablespoon vegetable oil or canola oil
- 1 tablespoon Asian chili sauce (such as Sambal Oelek or Sriracha)
- 1 teaspoon ground coriander
- 1 teaspoon Chinese five-spice powder
For the Pickled Vegetables:
- ½ cup rice vinegar
- ½ cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup matchstick carrots (about 2-3 carrots)
- 1 cup daikon radish, cut into matchsticks (may substitute red radishes)
For the Chili Garlic Mayonnaise:
- ¾ cup mayonnaise
- 1-3 teaspoons Asian chili sauce (such as Sambal Oelek or Sriracha), adjust to taste
For the Sandwiches:
- 6-8 soft French baguettes (about 8 inches each), or long crunchy rolls, or long baguettes cut into sandwich-size pieces
- Pâté (optional)
- 1 English cucumber, thinly sliced lengthwise
- 4-6 jalapeños, thinly sliced
- 1 cup chopped fresh cilantro leaves
- Maggi seasoning (optional, see notes)
Instructions
. Pickle the Vegetables (Ideally 24 hours in advance, or at least while marinating pork):
- Combine Liquids: In a microwave-safe liquid measuring cup or bowl, combine the rice vinegar, water, sugar, and salt.
- Heat Brine: Microwave for about 60 seconds, or until the mixture is hot and the sugar and salt are dissolved. You can also do this on the stovetop. Stir well to ensure everything is dissolved.
- Prepare Vegetables: Place the matchstick carrots and daikon radish (or red radishes) in a large mason jar or a heatproof bowl.
- Pour Brine: Carefully pour the hot vinegar mixture over the vegetables. Use a spoon to press the vegetables down, ensuring they are submerged in the brine.
- Cool and Refrigerate: Let the mixture cool to room temperature for about 30 minutes. Then, seal the jar or cover the bowl and refrigerate until ready to use. The longer they pickle, the better the flavor.
2. Marinate the Pork:
- Partially Freeze Pork (Optional but Recommended): For easier slicing, place the pork tenderloin in the freezer for 1-2 hours to partially freeze it. This makes it much easier to cut into thin slices.
- Slice Pork: Remove the pork from the freezer (or refrigerator if not partially frozen). Slice each tenderloin in half through the equator (horizontally). Then, slice each half into long, ¼-inch thick slices lengthwise.
- Pound Pork: Place the sliced pork between sheets of plastic wrap. Pound the slices with a meat mallet to about ⅛-inch thickness.
- Make Marinade: Combine all of the marinade ingredients (shallots, lemongrass, fish sauce, oyster sauce, lime juice, maple syrup, brown sugar, ginger, garlic, sesame oil, vegetable oil, chili sauce, coriander, and five-spice powder) in a high-powered blender. Blend until smooth.
- Combine Pork and Marinade: Place the sliced and pounded pork in a freezer-safe zip-top bag or a shallow dish. Pour the marinade over the pork, ensuring it's evenly coated. Seal the bag (removing excess air) or cover the dish tightly.
- Marinate: Marinate the pork in the refrigerator for 4-8 hours, or preferably overnight. The longer it marinates, the more flavorful it will be.
3. Prepare Remaining Ingredients:
- Make Chili Garlic Mayonnaise: While the pork is marinating, whisk together the mayonnaise and Asian chili garlic sauce in a small bowl. Adjust the amount of chili sauce to your preferred level of spiciness. Cover and refrigerate until ready to use.
- Prep Toppings: Thinly slice the English cucumber lengthwise. Thinly slice the jalapeños. Chop the cilantro.
4. Toast Buns and Cook Pork:
- Let Pork Come to Room Temperature: About 30 minutes before cooking, remove the marinated pork from the refrigerator and let it sit at room temperature.
- Preheat Grill/Pan:
- Outdoor Grill: Clean and grease the grill grates. Preheat to high heat.
- Indoor Grill Pan/Skillet: Grease a grill pan with vegetable oil or add a thin layer of vegetable oil to a cast-iron skillet or Dutch oven. Heat over high heat.
- Toast Buns: Open the rolls (slice them in half lengthwise, but leave a "hinge" if possible). Grill the insides of the rolls for 1-2 minutes, or until lightly toasted. Alternatively, you can broil them in the oven for a few minutes. Set the toasted rolls aside.
- Grill/Cook Pork (in Batches):
- Grill: Working in batches, add the pork slices to the hot grill in a single layer. Cook for about 2 minutes per side, or until just cooked through. Do not overcook. Transfer the cooked pork to a plate.
- Indoor: Working in batches, add the pork slices to the hot, greased grill pan or skillet in a single layer. Cook for about 1-2 minutes per side, or until just cooked through. Do not overcook. Transfer the cooked pork to a plate.
5. Assemble Sandwiches:
- Spread Mayonnaise: Spread a thin layer of the chili garlic mayonnaise on the inside of both the top and bottom halves of each toasted roll.
- Add Pâté (Optional): If using, spread a thin layer of pâté on the bottom half of each roll.
- Layer Ingredients: Layer the sandwiches with the cooked pork slices, drained pickled vegetables, cucumber slices, jalapeño slices, and chopped cilantro.
- Drizzle with Maggi (Optional): Drizzle Maggi seasoning over the filling, if desired.
- Close and Serve: Close the sandwiches with the top halves of the rolls. Serve immediately.
Notes
- Pork Tenderloin: Pork tenderloin is recommended for its tenderness, but you can substitute pork loin if needed. Slicing the pork thinly and pounding it helps to tenderize it.
- Lemongrass: To prepare lemongrass, remove the tough outer layers and use only the tender, white inner part. You can finely mince it or use a microplane to grate it.
- Marinade: Marinating the pork for at least 4 hours, or preferably overnight, allows the flavors to penetrate the meat.
- Pickled Vegetables: The quick-pickled carrots and daikon add a tangy crunch to the sandwich. You can substitute red radishes for the daikon.
- Maggi Seasoning: Maggi seasoning is a concentrated liquid seasoning that adds a savory, umami flavor. You can find it in the international aisle of most grocery stores. If you can't find it, you can make a substitute by combining 1 teaspoon soy sauce, ½ teaspoon Worcestershire sauce, and a pinch of celery salt.
- Serving suggestion: Enjoy!
