Bahn Mi Sandwich

Readers call this Banh Mi Sandwich Recipe (Vietnamese Sandwich) “Fantastic,” “AMAZING,” “outstanding,” “KEEPER,” etc. thanks to the elevated lemongrass marinade, tangy pickled vegetables, chili garlic mayonnaise and toasted buns!  It’s a marinate-and-cook recipe that comes together astonishingly quickly once it’s time to sear the pork.  This step-by-step banh mi recipe is full of tips, tricks and variations, like how to make with chicken as well!

HOW TO MAKE BANH MI recipe VIDEo

 
top view of banh mi sandwich recipe with pork, showing how to layer the sandwiches


 
a banh mi sandwich layered with banh mi sauce, pate, grilled pork, cucumber slices, pickled vegetables, jalapenos and cilantro

vietnamese BREAD (Banh Mi)

The best option for your Banh Mi recipe is a Vietnamese baguette (which literally means “Banh Mi”).  It is similar to a French baguette but is short, with a crispier crust and softer, airier inside because it’s made with rice flour or rice and wheat flour.  Alternatively, you can use any baguette or roll with a crusty exterior and soft interior.  In a bind, you can use two long baguettes and slice them into smaller sandwiches after assembling.  I purchased my baguettes at Sprouts as “Bake and Take” and they were perfect.

Banh Mi Sandwich Spread Ingredients

  • Pâté: Optional, but traditionally found on Banh Mi Sandwiches. Pâté is a paste that’s made from ground meat (usually pork) and vegetables. It’s often served as a spread for crackers and bread. In these sandwiches, it adds a rich, umami, creamy depth.  You should be able to purchase pate at any grocery store.
  • Chili Garlic Mayonnaise: Regular mayonnaise, lite mayo, avocado mayo or vegan mayo like Vegainase will all work.  I like to combine it with a few teaspoons of Asian chili garlic paste like Sambal Oelek but you may use your favorite chili sauce or omit it altogether. You can also add some softened butter to the mayonnaise as sometimes done in Vietnam.
banh mi sandwich recipe lined on a cutting board showing which bread to use for the Vietnamese sandwiches
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Bánh Mì ingredients: Pork Marinade

The marinade ingredient list is lengthy, but once you gather the ingredients, it takes minutes to whip up in your blender.  You will need: (measurements in the printable recipe card at the bottom of the post):

  • Lemongrass: This is a perennial grass that grows in tropical climates with a pungent, lemony taste. It is widely used in Thai and Vietnamese cuisine and as a medicinal herb in India. A stalk of lemongrass consists of a few layers of tough outer husks which you will discard to reveal the softer white core layers, which is what we want for this recipe. You can find lemongrass at Sprouts and Whole Foods either whole or in sectioned into smaller pieces with the herbs.  If you can’t find it – make sure to ask!  I’ve included more details with how to work with lemongrass below.
  • Shallots: These have a delicate, sweet flavor that blends well with the other aromatics in the marinade.  You may use half a yellow onion in a bind.
  • Fish sauce: I promise fish sauce will not be detectable or make your Vietnamese Sandwich taste fishy – even though it smells super fishy!  It is critical to infuse the pork with its nutty, rich, savory, salty flavor. If you’ve never used fish sauce before, it can be found in the Asian section of any grocery store.  Red Boat Fish Sauce is a great brand.
  • Oyster sauce: Oyster sauce is a thick, brown sauce with a balance between sweet and salty with an earthy undertone, due to the oyster extracts. You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You truly can taste the difference and will be sorely disappointed with less quality brands.
  • Lime juice: You’ll need 3 tablespoons of fresh or bottled lime juice.
  • Sweeteners:  Both maple syrup and brown sugar are requisite to balance the salty fish sauce and tangy citrus notes.  Please use pure maple syrup and not the imitation kind.  You may substitute with all brown sugar if needed.
  • Ginger: You may use fresh or ground ginger in the marinade, but fresh is always best! If using fresh, no need to grate, just peel and add to the blender.
  • Garlic:  5 cloves of garlic infuse the marinade with a subtle garlic flavor. You may substitute with one teaspoon garlic powder in a bind.
  • Toasted sesame oil:  Please use toasted sesame oil, also known as dark, black, or Asian sesame oil.  Toasted sesame oil boasts a strong nutty aroma and flavor verses light/plain sesame oil which is a low-flavor oil.
  • Chili paste: Use your favorite chili sauce like Sambal Oelek or sriracha.
  • Spices: Ground coriander and Chinese 5 spice round out the marinade.  Chinese 5 Spice is commonly found in pate, so if you skip the pate on the sandwich, it’s more important to not skip the 5 spice in the marinade.
  • Oil: We need additional oil/fat in the marinade to transfer fat-soluble flavors into the meat; it also helps the meat stay juicy. Use neutral-flavored, high smoking point oil like canola or vegetable oil. 
showing how juicy the thinly sliced grilled pork tenderloin is for Banh Mi Vietnamese Sandwich
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Vietnamese Banh Mi ingredients: Pickled vegetables

  • Carrots:  You can use store-bought matchstick carrots or cut your own matchsticks, about 3 carrots worth. 
  • Daikon radish:  These can be found at Sprouts, Whole Foods and possibly your grocery store.  Daikon look like a long, thin white tuber, are slightly tangy and boast an excellent crunch.  Daikon is milder in flavor/less peppery than traditional radishes but you may substitute with regular radishes, keeping that in mind.
  • Rice vinegar: Make sure to use unseasoned rice vinegar.
  • Sugar:  A couple tablespoons is required to balance out the acidity of the rice vinegar.  Use granulated sugar for a neutral sweetness.
  • Salt: Just 1 teaspoon salt flavors the pickled vegetables.

fresh Vegetable Ingredients 

  • Cucumber: The cucumber, jalapenos and cilantro bring the fresh spicy depth we all know and love about our favorite Vietnamese Sandwich. Use an English cucumber and slice it lengthwise so it fits snugly in the baguettes.  If you slice the cucumber into rounds, they easily slide off the sandwich.
  • Jalapeños: Slice the jalapeños very thinly so the sandwiches aren’t too spicy.  If you’re sensitive to heat, then add less, remove the seeds or omit them altogether.  
  • Fresh cilantro: Do not skip the fresh cilantro! The bright, zesty pops of freshness round out all the flavors.

Serving a Vietnamese Sandwich

Finish your Vietnamese Sandwich off with Banh Mi sauce and/or chili sauce. Some Vietnamese vendors make their own Banh Mi Sauce using a combination of soy, fish sauce, garlic and sugar, but many simply use Maggi Sauce, which is like an Asian Worcestershire sauce. You can find it at any Asian markets and possibly your grocery store.

Honestly the sandwiches are fabulous without any finishing touches or Maggi Sauce, but – we also love finishing touches 😉.

How to make a Banh Mi

Here’s an illustrated step-by-step guide for how to make Vietnamese Sandwiches (full instructions with measurements in the recipe card at the bottom of the post): 

Step 1: SLICE the Meat

  • Slice the pork thinly into 1/4-inch slices lengthwise.  
  • Cover with plastic wrap and pound with a meat mallet to about 1/8-inch even thickness.
a collage showing how to banh mi sandwich recipe by thinly slicing the pork tenderloin and pounding with a meat mallet until thin and flat

STEP 2: MARINATE THE MEAT

  • Add all of the Banh Mi marinade ingredients to a high powered blender and blend until smooth. The picture below shows a food processor – but I discovered a blender works much better.
  • Add the sliced meat and marinade to a freezer size bag or shallow dish and marinate in the refrigerator for 4 to 8 hours (the longer the better)!  
a collage showing how to make banh mi sandwich recipe by 1) adding fish sauce, lemongrass, ginger, garlic oyster sauce, shallots, sesame oil to a blender, 2) blending until smooth, 3) adding the marinade to the pork in a bowl to marinate

Step 3: Make the Pickled Vegetables 

  • Add water, vinegar and sugar to a microwave-safe liquid measuring cup and microwave until boiling, about 60 seconds. Whisk to dissolve the sugar and salt. 
  • Add the vegetables to a mason jar or bowl. 
  • Carefully pour the vinegar mixture over top. 
  • Press the vegetables down with a spoon to help submerge, then wait 10 minutes or so and repeat until they are all submerged in the solution. 
  • Let the mixture cool to room temperature for 30 minutes, then seal and refrigerate until ready to use. 
showing how to make banh mi sandwich recipe by pickling matchstick carrots and daikon in rice vinegar and sugar

Step 4: Cook the Pork 

  • After the pork has had time to sit in the marinade, remove it from the fridge and set out at room temperature for 30 minutes before cooking. 
  • Clean, grease, and preheat an outdoor grill or indoor grill pan to high heat.
  • Before cooking the pork, open the baguette rolls and grill the insides just until toasted. 
showing how to make banh mi sandwich recipe by toasting he baguettes on the grill before stuffing
  • Then, working in batches, add the pork slices in a single layer and cook for 1 to 2 minutes per side – don’t overcook! 
showing how to make banh mi sandwich recipe by grilling pork until deeply seared

Step 5: Assemble the Banh Mi Sandwiches 

  • Whisk the mayonnaise and Asian chili garlic sauce together. Spread the chili mayo in a thin layer on the top and bottom of each toasted role.  
  • Spread some pâté along the bottom of each roll (optional but HIGHLY recommended!).  
  • Layer the sandwiches with sliced pork, drained pickled vegetables, cucumber slices, jalapeño slices, and chopped cilantro.  
banh mi sandwich with pork layered on Vietnamese baguette

Bahn Mi Recipe Tips

  • Partially freeze the pork for easier slicing. The pork is much easier to slice if partially frozen (freeze for 1-2 hours). When ready to slice, cut the pork tenderloin in half, then stick half back in the freezer until you’re finished slicing the first half.  
  • Don’t skip pounding the pork.  Just like chicken, pounding the pork tenderizes the meat even further – you’ll be amazed at how buttery tender it becomes!  It also helps to even out uneven slices. If you don’t have meat mallet, use the side of a can or a rolling pin.
  • Marinate the pork, but not too long.  Ideally, the pork will marinate for 6-8 hours for maximum flavor infusion. However, don’t marinate the pork much longer because the marinade can break down the proteins of the thin slices which will make the pork mushy.  
  • Pickle the vegetables early. Likewise, the longer you let the veggies bathe in the pickling brine, the more pronounced the sweet and tangy flavors will be.  I suggest pickling the vegetables a day early so they can marinate for a full 24 hours.  At the very least, pickle them just after you get the pork in the marinade. 
  • Slice the matchsticks thinly. Both the carrots and daikon deliver dynamic crunch, so make sure to slice them quite thinly.  Thicker is fine, but they will be that much crunchier!   
  • Don’t skip the five-spice. If you are not using pate, then I highly recommend using Chinese 5-Spice in the marinade.  Many pates are seasoned with Chinese 5 Spice and really elevate the sandwich. 
  • You must toast your baguette.  The crunch is part of the full Banh Mi experience! Additionally, you don’t want the inside of the sandwiches to get soggy.
  • Preheat the grill to high heat.  I experimented using medium-high and high and high delivered the best sear and most tender pork.  As always, don’t add the pork until the grill reaches full temperature.  
  • Clean the grill. The pork is sliced thinly and cooks in a matter of minutes so it’s crucial that your grill is clean. If the pork sticks to the grill grates, it will be tough to flip and you’ll likely wind up overcooking it.
  • Do NOT overcook the pork. The pork should be tender, not dry. You only need to cook the pork slices a couple minutes per side, so work in batches as needed so you can really pay attention.  The first side of the pork will likely be deeply seared and the second side will not have as much color because the pork will be done cooking. DO NOT wait to remove the pork until the second side is deeply seared too.  Keep in mind that the grill make cook the pork unevenly, so remove the pork slices as needed. 
  • Switch on your oven vent if grilling the pork indoors. Things may get a little smoky, so start running the vent as the grill pan preheats. 

Bahn Mi Sandwich Variations

There are many variations of Banh Mi Sandwiches, so have fun experimenting! Just be sure to maintain the requisite balance of creamy, crunchy, sweet, sour, spicy, savory and fresh.

  • Use a long baguette. If you can’t find short baguettes, use long baguettes, assemble, then slice. 
  • Make it spicy. Add extra chili garlic paste to the chili mayo or marinade, leave the seeds inside the jalapeño peppers, pile on extra jalapeño slices and/or drizzle the Vietnamese Sandwiches with sriracha.
  • Omit the chilies.  On the opposite end of the spectrum, if you are sensitive to heat, omit the chilies and/or the chili sauce in the mayonnaise.
  • Add extra vegetables. Feel free to add extra veggies such bell peppers, mushrooms, tomatoes, avocados, pickled red onion, etc. – whatever sounds good to you. You can also substitute classic red radishes for the daikon radish, just be aware that they are more potent.
  • Add extra herbs.  In addition to cilantro, try fresh mint, green onions and/or Thai basil.
  • Go vegetarian:  Swap the pork for marinated tofu cut into strips or grilled tempeh cut into thin strips, or even mushrooms.  For vegan, you can also swap the mayonnaise for Vegenaise if you wanted to avoid eggs as well.
  • Chicken Banh Mi:  Marinate whole chicken breasts or thighs instead of the pork.  DO NOT thinly slice the chicken before marinating or it will dry out.  Instead, grill the chicken, rest for 10 minutes, then thinly slice.
  • Use Vietnamese cold cuts:  In addition to the pork or instead of, use Vietnamese “Brawn” (Thi Nguoi) and/or Cha Lua Vietnamese Pork Loaf.
  • Banh Mi pork meatballs:  These soft meatballs are gently poached in Vietnamese broth which makes them easy to “smash” into the baguette.
up close of banh mi sandwich with pork, pickled vegetables, cilantro, cucumber and jalapenos

banh mi FAQs

Where Does Banh Mi Come From?

Shortly after the French invaded Vietnam and the Indochina region in 1887, they imported flour so they could start making their beloved baguettes. It soon became a staple food for both the French and the Vietnamese.  Local pate chaud began being produced in farms around the South of Vietnam as well.

Due to supply shortages during World Word I, baguettes in Vietnam began being made using rice flour, which made the baguettes crispier and airier than the French version, hence, the name Banh Mi, or bread made with a mix of wheat and rice flour.  Mass production over time made the bread to be as cheap as rice or noodles and an everyday staple.

During the 1950s, Saigon introduced the world to the distinctly Vietnamese style of sandwich known as bánh mì Sài Gòn (“Saigon sandwich”, “Saigon-style banh mi”).  You can see the French influences in the bread, pate and mayonnaise, and the Vietnamese influences in the lightened up crispy, airy French baguette made with a combination of wheat and rice flour, the pickled vegetables, cilantro and spices.

Hoa Ma was one of the first bakeries in Saigon to sell the Banh Mi and Hao Hanoi began to sell them from baskets on bicycles – it wouldn’t be long until the whole world fell in love with this sensational Vietnamese Sandwich.

showing how to serve Banh Mi Vietnamese Sandwich by slicing the sandwich in half

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Banh Mi Recipe

Readers call this Banh Mi Sandwich Recipe(Vietnamese Sandwich) “Fantastic,” “AMAZING,” “outstanding,” “KEEPER,”etc. thanks to the elevated lemongrass marinade, tangy pickled vegetables, chili garlic mayonnaise and toasted buns!  It’s a marinate-and-cook recipe that comes together astonishingly quickly once it’s time to sear the pork.  This step-by-step banh mi recipe is full of tips, tricks and variations, like how to make with chicken as well!
Servings: 6 -8 sandwiches
Total Time: 7 hours
Prep Time: 45 minutes
Cook Time: 15 minutes

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Ingredients

Meat Marinade

  • 1 pkg. pork tenderloin, trimmed (comes with 2 pieces, 2 – 2 ½ lbs. total)
  • 2 shallots peeled, roughly chopped
  • 1/4 cup lemongrass from white inner part of 3 stalks (see note)
  • 1/3 cup fish sauce
  • 3 tablespoons oyster sauce
  • 3 tablespoons lime juice
  • 3 tablespoons pure maple syrup
  • 2 tablespoons brown sugar
  • 1 inch ginger, peeled (or 1 tsp ground)
  • 5 cloves garlic, peeled (or 1 teaspoons powder)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon Asian chili sauce (like Sambal Oelek or Sriracha)
  • 1 tsp EACH ground coriander, Chinese 5 spice

Pickled Vegetables

  • ½ cup rice vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup matchstick carrots (2-3 carrots)
  • 1 cup daikon cut into matchsticks (may sub radishes)

Chili Garlic Mayonnaise

  • 3/4 cup mayonnaise
  • 1-3 teaspoons Asian chili sauce (like Sambal Oelek or Sriracha)

Sandwiches

  • 6-8 soft French baguettes, about 8-inches each, or use long crunchy rolls, or long baguettes cut sandwich size
  • pate, optional
  • 1 English cucumber thinly sliced lengthwise
  • 4-6 jalapenos, thinly sliced
  • 1 cup chopped fresh cilantro leaves
  • Maggi seasoning (optional, see notes for DIY)

Instructions

Pickle the vegetables

  • The pickled vegetables are best made 24 hours ahead of time, but you can also make them at the same time you marinate the pork.
  • Add vinegar, water and sugar to a microwave safe liquid measuring cup or bowl and microwave until boiling, about 60 seconds (you can also do this on the stovetop). Whisk to dissolve the sugar and salt.
  • Add the vegetables to a large mason jar or bowl. Carefully pour the mixture over top (I do this using a funnel). Press the vegetables down with a spoon to help submerge. Wait 10 minutes or so and repeat pushing down the vegetables until they are all covered in the brine. 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). Keep any pork you are not currently slicing in the freezer.
  • Slice each tenderloin in half through the equator, then slice the pork into long 1/4-inch slices lengthwise (long-ways). Cover with plastic wrap and pound with a meat mallet to about 1/8-inch thickness (see photos in post).
  • Add all of the marinade ingredients to a high powered blender and blend until smooth. 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 prepare the rest of the toppings.

TOAST BUNS AND COOK PORK

  • Let the pork rest at room temperature for 30 minutes before cooking. Clean, grease and heat an outdoor grill or indoor grill pan to high heat (get the vent going if cooking indoors!).
  • Toast Rolls: Open the rolls and grill the insides for 1-2 minutes—until toasted (you may also broil in the oven until toasted, 5 minutes or so); set aside.
  • Grilling pork: Working in batches, add the pork in a single layer and cook for about 2 minutes per side, just until cooked – don’t overcook! Transfer to a plate.
  • Indoors: Grease a grill pan with vegetable oil or add a thin layer of vegetable oil to a cast-iron skillet or Dutch oven; heat to high heat. Working in batches, cook the pork just until cooked through, about 1-2 minutes per side – don’t overcook! Transfer to a plate.

Assemble

  • Whisk the mayonnaise and Asian chili garlic sauce together. Spread a thin layer on the top and bottom of each toasted role. Spread some pate along the bottom if desired.
  • Layer the sandwiches with sliced meat, drained pickled vegetables, cucumber slices, jalapeno slices and cilantro. Drizzle with Maggi Seasoning. Serve immediately.

Video

Notes

Tips and Tricks

  • Lemongrass: Chop off the bottom of the stalk, peel off the few outer tough husk layers to reveal the more pliable inside core layers, then chop the stalks into a few pieces to fit into your blender.  You can find lemongrass at Sprouts and Whole Foods either whole or in sectioned into smaller pieces with the herbs.  If you can’t find it – make sure to ask! 
  • Lemongrass paste: Substitute the lemongrass with 1 tablespoon lemongrass paste.
  • Chinese Five-spice: If you are not using pate, then I highly recommend using Chinese 5-Spice in the marinade.  Many pates are seasoned with Chinese 5 Spice and really elevate the sandwich. 
  • Daikon radish:  These can be found at Sprouts, Whole Foods and possibly your grocery store.  Daikon look like a long, thin white tuber, are slightly tangy and boast an excellent crunch.  Daikon is milder in flavor/less peppery than traditional radishes but you may substitute with regular radishes, keeping that in mind.
  • DIY Maggi Sauce: Mix together 2 tablespoons soy sauce + 2 tablespoons fish sauce + 2 teaspoons Worcestershire sauce + ½ teaspoon sugar.
  • Don’t overcook the pork: DO NOT wait to remove the pork until the second side is deeply seared too if the pork is already cooked.  Keep in mind that the grill make cook the pork unevenly, so remove the pork slices as needed. 
  • Chicken Banh Mi:  Marinate whole chicken breasts or thighs instead of the pork.  DO NOT thinly slice the chicken before marinating or it will dry out.  Instead, grill the chicken, rest for 10 minutes, then thinly slice.
  • Vietnamese cold cuts:  In addition to the pork or instead of, you can add Vietnamese “Brawn” (Thi Nguoi) and/or Cha Lua Vietnamese Pork Loaf.
  • Vegetarian Banh Mi:  Swap the pork for marinated tofu cut into strips or grilled tempeh cut into thin strips, or even mushrooms.  For vegan, you can also swap the mayonnaise for Vegenaise if you wanted to avoid eggs as well.

Prep ahead

For company and the freshest experience, the very best Vietnamese Sandwiches are served fresh but you make all of the components ahead of time: 
  • Marinade: Can be blended up and stored in the fridge for up to 3 days.
  • Pork: Can be sliced and pounded thinly up to 24 hours in advance, or placed in the marinade up to 8 hours in advance.
  • Pickled vegetables: Can be stored in the pickling liquid up to 1 week in advance.
  • Chili mayo: Will last up to 3 weeks in the fridge.

How to Store

  • Planned leftovers: Store the sandwich fixings, bread, and pork in separate containers and assemble your sandwiches throughout the week.
  • Pre-Assembled: Assembled sandwiches should be stored in an airtight container in the fridge. Once assembled, the sandwiches are best eaten within three days.  The bread won’t be as crusty, but still delicious!    
     

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40 Comments

  1. Jean says

    We had these Banh Mi tonight with a pack of Asian coleslaw from the grocery. They were very good. Fair warning, though – you have to have some time on your hands to make these. I made the pickled vegetables the day before and the marinade in the morning. I followed the recipe, including the pate and maggi sauce, but had to sub red radishes, lemongrass from a tube and powdered ginger. Such a nice mix of flavors and the radishes turn a pretty pink! I would have uploaded a photo, but I couldn’t see a way to do that. Thank you for another great recipe!

    • Jen says

      Thanks for making my recipes Jean – I’m so glad this was worth the time and effort! If you’re on IG, you can post it and tag me on there 😉

  2. TKay says

    These were remarkably delicious! We love them! I left out the fish sauce and oyster sauce as we don’t like the over powering flavors.

    • Jen says

      I’m so pleased they were a hit, thank you!

  3. Heather Burger says

    Ya’all!!! You have got to make these, they are fantastic! K. Any still tartare then! They are the perfect combination of sweet, heat and little sour. The meat is so tender, oh the taste, yummmmm. The pickled veggies. Like over the top good and just what the sandwich h needs. Add the jalapeños they add a whole other dimension!

    Thank you for another fabulous recipe.

    • Jen says

      Thank you so much for the rave review Heather! I’m thrilled you made and loved these sandwiches – you have excellent taste ;)!

  4. Lou says

    Thank you for taking time to post such a detailed recipe. As a Military Police Officer in Saigon, I ate these many times from street venders. I am looking forward to making my own!

    • Jen says

      Thanks Lou, I hope they bring back fond memories!

  5. Jon says

    I’m a little confused on how much ginger I should use. I have those frozen tsp. cubes of crushed ginger; all the suggestions online vary quite a bit. How many should I use?

    • Jen says

      Hi Jon, unfortunately, if the ginger is just fresh ginger that has been grated and frozen then I would use 1 tablespoon.

  6. Sarah says

    I honestly don’t care if this tastes 100% like a Bahn Mi, even though I think it does, this recipe is amazingly delightful. Will be make in the future again and again.

    I made this recipe as written with only one minor substitution. I didn’t have 3 tbs of maple syrup so I subed half the maple syrup with aji-mirin. I did also mixe cilantro and mint for herbs and this really made the other flavors pop.. This recipe did have a few parts so I prepped the pickled vegetables and assembled the marinade the day before. I think I would have been overwhelmed trying to do everything in one day.

    Anyway I highly recommend this recipe.

    • Jen says

      Thanks, Sarah! I am so happy this recipe worked for you and that it’s a repeat! Thank you for the awesome review! I hope you have a wonderful week and find more recipes to enjoy!

  7. Faith says

    What is the garlic sauce and how much to use for the chili garlic mayo?

    • Jen says

      Can you please specify, I’m not sure I understand your question. Below is the Chili Garlic Mayo ingredients:

      CHILI GARLIC MAYONNAISE
      3/4 cup mayonnaise
      1-3 teaspoons Asian chili sauce (like Sambal Oelek or Sriracha)

  8. Michelle says

    We just cooked on Blackstone! Absolutely delicious!!!!! Cannot get over the pork marinade! We didn’t do picked veggies but will next time and I think I want to do pate next time. Just couldn’t find. This is definitely a keeper!!!!!

    • Jen says

      Yay!! Thank you so much, Michelle, I am so happy this is a keeper! I hope you are having a wonderful weekend and find more recipes to enjoy!

  9. Jaclyn says

    Sorry if I missed this in the instructions, but what is pate?

    • Jen says

      Pâté: Optional, but traditionally found on Banh Mi Sandwiches. Pâté is a paste that’s made from ground meat (usually pork) and vegetables. It’s often served as a spread for crackers and bread. In these sandwiches, it adds a rich, umami, creamy depth. You should be able to purchase pate at any grocery store.

  10. Tracy H says

    Another KEEPER from Carlsbadcravings! I have yet to try a recipe of yours that wasn’t a keeper. . . We made these into bowls tonight over a bit of brown rice. Love all of the contrasting flavors! Perfect, didn’t change anything.

    • Jen says

      Yay! Thank you so much, Tracy, I am so happy that this is another keeper!! So creative and delicious to make these into bowls! Thanks for the glowing review!

  11. Nichole Patterson says

    Love this recipe! I love pâté but my family doesn’t, so I made a vegan version with avocado, Chinese five spice, toasted ground coriander and cilantro. It was AMAZING. Thank you!

    • Jen says

      Sounds delicious! I am so happy it was a hit! Thanks for taking the time to leave such a great review, Nichole!

  12. Kimberly says

    This is an outstanding marinade! I forgot to add the ground coriander, and it was still delicious. I used pre-sliced pork shoulder from a Korean market because I was in a crunch for time, but it turned out perfect. As delightful as the bahn-mi were, I can honestly see this marinade working on all kinds of things from ribs to chicken, beef, and I’d love to try it with duck breast or shrimp for the grill. Really, really good stuff.

    • Jen says

      Thank you so much, Kimberly! I am so happy you love this marinade! I’d be intrigued to hear how you like it with some of the other things you mentioned!

  13. Jo says

    That was really good and taste like the bahn mi I used to buy in chinatown.

    It was a bit salty for me tough, but I will make it again for sure.

    • Jen says

      Thank you, Jo, I am so happy these will be a repeat! I’m glad the salt is an easy adjustment! Thanks for taking the time to comment!

  14. Barb Drouin says

    Totally love everything about this recipe. My only issue is the smell of the marinated carrots and radishes. Why does it smell so nasty?

    • Jen says

      I’m so glad that you love it! And the pickling mixture can definitely have a strong smell!

  15. Lydia says

    What’s a good substitute for Oyster sauce and Fish sauce? I’m allergic

    • Jen says

      If you’re allergic to shellfish or vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce and soy sauce instead of fish sauce. Hope this helps!

  16. Amy says

    the meat marinade is so delicious! made these and used a cast iron skillet to cook the meat but will be saving the recipe to try it on the grill in the summer!

    • Jen says

      I’m so glad that it will be a repeat!

  17. Lydia says

    Question for you. What’s a good substitute for the fish sauce and oyster sauce. I’m allergic to anything fishy.
    Thanks

    • Jen says

      You can use LEE KUM KEE Vegetarian Stir-Fry Sauce instead. Good luck!

  18. Joseph says

    Going to make this really soon. Thinking on using pork shoulder steaks and then grilling them or flanked cut beef and pork rib or some kind of pork tenderloin is no fat and I love fat. Have you ever seen anyone use cheese on this sandwich? Have a blessed day.

    • Jen says

      Hi Joseph! I haven’t used cheese but I’m sure it would be yummy! Hope you enjoy!

  19. Rccola says

    I made this last night and it was a huge hit. I used thinly sliced flank steak which I skewered and grilled on the bbq. My family loved it and I can’t wait to make it again.

    • Jen says

      I am so glad it was a winner for your family!

  20. Megan Stewart says

    This was AMAZING! My parents came over and had dinner with us and it was loved by all. Recipe was shared and you have a new fan!
    So so good! Thank you!

    • Jen says

      Thank you! I am so happy to hear it was a hit with everyone!