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Sandwiches

Banh Mi Sandwich

This banh mi sandwich recipe starts with crispy French bread filled with thinly sliced ​​roast pork, pickled vegetables and fresh herbs. This is a delicious dish full of flavor, color and texture!

I love making my favorite restaurant sandwiches at home, including chicken sandwiches, Monte Cristo sandwiches, Cuban sandwiches, and our delicious hot Banh Mi sandwiches.

We’re a family of sandwich lovers—it’s common for sandwiches to pop up on the menu on nights when we don’t feel like cooking. The Vietnamese banh mi sandwich is a little different than ham and cheese or peanut butter and jelly, but it’s surprisingly easy to make. It’s not a 100% authentic version of the traditional recipe, but here’s a crowd pleaser (bring some chili, kids!). Serve sandwiches with fun (though not traditional!) sides like onion rings, fries, or home fries.

BANH MI INGREDIENTS

To make this recipe, you will need pork, soy sauce, fish sauce, brown sugar, lemongrass, garlic, sesame oil, vegetable oil, salt, black pepper, carrot, daikon radish, rice vinegar, granulated sugar, french rolls, mayonnaise, cucumbers, cilantro and chili peppers.

HOW DO YOU MAKE A BANH MI SANDWICH?

Start by marinating thinly sliced pork in soy sauce, fish sauce, brown sugar, lemongrass, garlic, sesame oil, vegetable oil, salt and pepper. Let the meat sit in the marinade for at least 30 minutes. Make the pickled vegetables by whisking together rice vinegar, salt, sugar and water. Place the carrot and radish in the vinegar mixture to soak. Grill the pork, then layer the pork onto the bread with mayonnaise, pickled vegetables, cucumber, cilantro and sliced chilies. Serve immediately and enjoy!

TIPS FOR THE PERFECT SANDWICH

  • If you’re not into spicy, it’s totally fine to omit the chilies.
  • My local grocery store carries daikon radish, it looks like a long white root vegetable. If you can’t find it at your regular grocery store, try an Asian market.
  • Prepare the pickled vegetables and marinate the pork up to 24 hours in advance.
  • Serve your sandwiches immediately after you prepare them.
  • I prefer to grill the pork, but you can also cook it on the stove in a pan.
  • Lemongrass can be found in the produce section of most grocery stores. Remove the tough outer coating then mince the tender interior layer.

BANH MI SANDWICH VARIATIONS

This is a basic recipe to prepare these classic sandwiches, but you can add other ingredients to customize the flavors to your tastes.

  • Protein: Try using thinly sliced chicken or slabs of tofu instead of pork tenderloin. You can also add thin slices of pork pate to the sandwich for an authentic flavor. If you can find a local Asian market, you can also add Vietnamese sausage or cold cuts to your sandwich.
  • Vegetables: Add other veggies to your pickling mix such as red onions. You can also substitute classic red radishes for the daikon radish.
  • Herbs: I like to add other fresh herbs that I have on hand, such as fresh mint leaves or thinly sliced green onion.

Banh Mi Sandwich

This recipe for a banh mi sandwich starts with a crusty french roll that's then piled high with tender slices of pork, pickled vegetables and fresh herbs for a hearty meal that's full of flavors, colors and textures!
Prep Time 15 days
Cook Time 20 days
30 days
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Vietnamese
Servings 4

Ingredients
  

FOR THE PORK

  • 1 lb pork tenderloin thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons lemongrass minced
  • 1 teaspoon minced garlic
  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable oil
  • salt and pepper to taste

FOR THE PICKED VEGETABLES

  • 3/4 cup daikon radish shredded or julienned
  • 3/4 cup peeled and shredded or julienned carrot
  • 1/4 cup rice vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon water
  • salt to taste

FOR THE SANDWICHES

  • 4 French rolls or 1 baguette If using a baguette, cut into 4 pieces. Bread should be split lengthwise.
  • 1/4 cup mayonnaise
  • 1/4 cup cilantro leaves
  • 1/2 cup thinly sliced cucumbers
  • 2 tablespoons thinly sliced chilies optional

Instructions
 

FOR THE PORK

  • Place the soy sauce, fish sauce, brown sugar, lemongrass, garlic, sesame oil and vegetable oil in a large bowl.
  • Whisk to combine. Add the pork and toss to coat.
  • Cover and refrigerate for at least 30 minutes or up to 1 day.

FOR THE PICKLED VEGETABLES

  • Combine the rice vinegar, sugar, water and salt; stir until thoroughly mixed. Add the carrots and daikon radish and toss to coat. Let sit for at least 10 minutes.

FOR THE SANDWICH

  • Heat an outdoor grill or indoor grill pan to medium high heat. Add the pork in a single layer to the pan. You may need to work in batches. Cook for 3-4 minutes per side or until browned and cooked through. You can also do this in a pan on the stove if you don't have a grill.
  • Repeat the process with any remaining pork.
  • Spread the mayonnaise evenly over the bottom pieces of bread. Divide the sliced pork evenly between the sandwiches.
  • Top the pork with the picked vegetables, cucumbers, cilantro leave and chiles (if using).
  • Place the top piece of bread on and serve immediately.

Notes

  1. My local grocery store carries daikon radish, it looks like a long white root vegetable. If you can’t find it at your regular grocery store, try an Asian market.
  2. Partially freeze your pork tenderloin, it’ll make it much easier to cut into thin slices.
  3. Prepare the pickled vegetables and marinate the pork up to 24 hours in advance.
  4. Lemongrass can be found in the produce section of most grocery stores. Remove the tough outer coating then mince the tender interior layer.

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