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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!
Course Main Course, Main Dish
Cuisine Asian
Prep Time 45 minutes
Cook Time 15 minutes
Marinating 6 hours
Total Time 7 hours
Servings 6 -8 sandwiches
Author [email protected]

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 + 1/2 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!