Written By: Lauren Graham
If there’s one thing I know, it's that nothing hits the spot like a good sandwich. Sandwiches are perfect for every situation. Whether on the go or winding down, they can fill you up without being too complicated to prepare. If there were one particular sandwich that I could enjoy forever, it’d be a Vietnamese Banh Mi, hands down.
The Banh Mi is a classic Vietnamese sandwich that is balanced, delicious, and affordable. You can enjoy it for lunch or dinner; it will always satisfy you. What I love about the Banh Mis is the combination of refreshing flavors between two crispy baguette slices. From the bright aromatics of the pickled and fresh veggies to the warm and savory meat, it's no wonder why Banh Mis is incredibly popular in Vietnamese cuisine. Not only that, but this dish comes with different fillings like chicken, beef, cold cuts, tofu, and much more.
The Banh Mi originated in Saigon during the 1950s but dates back to the French colonial rule of Vietnam. French colonizers brought the baguette into Vietnamese cuisine during the 19th century. After declaring freedom in the 50s, the French baguette got a makeover; Vietnamese ingredients were added to create a local street snack. From then on, Saigon street food’s popularity skyrocketed, and today people can enjoy it worldwide.
Banh Mis can serve as a testament to Vietnamese identity and the uniqueness of their amazing cuisine. So to honor Vietnamese history and cuisine, this recipe is inspired by the classic Vietnamese Pork Banh Mi that you can make at home! I hope you enjoy this delectable sandwich as much as I do!
Full Recipe:
Ingredients:
French Baguette (or Vietnamese baguette)
1 lb. Boneless Pork Tenderloin (or your choice of meat)
Cilantro
Fresh Jalapeno
Pickled Carrot
Pickled Daikon Radish
Cucumber (cut into long spears)
Garlic Mayonnaise
Prepare the Protein:
I recommend doing this step hours beforehand so the protein has time to soak up the delicious marinade.
First, grab a small mixing bowl and stir the marinade.
1/4 cup oyster sauce
1/3 cup fish sauce
1/4 cup soy sauce
1 tsp sesame oil
1 teaspoon brown sugar
1 tbsp. garlic powder (or minced garlic)
2 tsp. freshly minced ginger (or ginger seasoning)
2 green onions, thinly sliced
1 onion, thinly sliced
A dash of black pepper
Next, thinly slice your pork tenderloin into small pieces about the size of your index finger.
Place your pork tenderloin slices into a bowl or ziplock bag, and add the marinade. Mix your tenderloin until fully coated.
Now heat a nonstick pan on medium-high heat. Add a good amount of oil to coat the pan. Any oil will do; I used vegetable oil.
Add a few strips of pork at a time. Sear on both sides until the meat is golden brown.
Continue searing until all your pieces are cooked, and set aside on a plate with paper towels to soak up any extra oil.
Assemble:
Toast the baguette with butter and oil until golden and crispy.
Spread your garlic mayo or any preferable condiment on both sides of the bread.
Layer on your protein along the bottom half of your baguette.
Now you can add all your veggies: the cucumber slices, the pickled carrots and daikon radish, cilantro, and jalapeno slices.
Close the sandwich and enjoy!
Pickle the Veggies:
Add the shredded carrots and thinly sliced daikon radish to a jar.
Boil 1 cup of water, 1 cup of sugar, and 1 cup of white vinegar in a small pot until the sugar is dissolved.
Let this mixture cool for 10 minutes so the jar won’t crack.
Add this mixture to your jar of veggies, and leave about ½ inch room at the top.
Refrigerate for as long as needed. Then serve!
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