Pork Bánh Mì - Vietnamese Sandwich

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Bánh mì is a Vietnamese-French fusion of grilled meat, fresh veggies and a quick pickle in a baguette. The marinated pork in this bánh mì packs a flavour punch!

Prep Time: 45 min + overnight for marinade

Cook time: 20 min

Yield: 4 bánh mì

Ingredients

MEAT MARINADE

• 1 pork tenderloin, trimmed (about 2 lbs. total)

• 2 shallots peeled, roughly chopped

• 1/4 cup lemongrass from white inner part of 3 stalks, cut to fit blender

• 1/3 cup fish sauce

• 3 tbsp oyster sauce

• 3 tbsp lime juice

• 3 tbsp pure maple syrup

• 2 tbsp brown sugar

• 2 tbsp fresh ginger, peeled and minced (or 1 tsp ground)

• 5 cloves garlic, peeled (or 1 tsp powder)

• 1 tbsp toasted sesame oil

• 1 tbsp oil (I used olive oil)

• 1 tbsp Asian chili sauce like Sriracha

• 1 tsp EACH ground coriander, Chinese 5 spice

PICKLED VEGETABLES

• ½ cup rice vinegar

• ½ cup water

• 2 tbsp sugar

• 1 tsp salt

• 1 cup carrots cut into matchsticks (2-3 carrots)

• 1 cup daikon cut into matchsticks (may sub radishes)

SRIRACHA MAYONNAISE

• 3/4 cup mayonnaise

• 1-3 tsp Sriracha

MAGGI SAUCE

Mix together 2 tbsp soy sauce + 2 tbsp fish sauce + 2 tsp Worcestershire sauce + ½ teaspoon sugar.

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)

Directions

PICKLE THE VEGETABLES

The pickled vegetables are best made 24 hours ahead of time.

1. Add vinegar, water and sugar to a small sauce pan and heat to simmer, stirring to dissolve the sugar. Remove from heat.

2. Add the vegetables to a large mason jar or bowl. Carefully pour the liquid over to cover vegetables. Let the mixture cool to room temperature for 30 minutes, then cover and refrigerate until ready to assemble the sandwiches (the longer the better).

MARINATE THE MEAT

The pork is best marinated overnight, or at least 4-8 hrs. And the meat is much easier to slice if partially frozen (freeze for 1-2 hours).

1. Slice each tenderloin in half through the equator, then slice the pork into thin slices lengthwise. Cover with plastic wrap and pound with a meat mallet to about 1/8-inch thickness.

2. Add all of the marinade ingredients to a high powered blender and blend until smooth. Combine the sliced meat and marinade in a shallow dish and marinate in the refrigerator overnight (or 4-8 hours if you're pressed for time).

WHEN READY TO SERVE

1. Let the pork rest at room temperature for 30 mins before cooking. Clean, grease and heat an outdoor grill or indoor grill pan to high heat (get the vent going if cooking indoors!).

2. Make Maggi Sauce as per above.

3. Toast Rolls: Open the rolls and grill the insides for 1-2 minutes until toasted (you may also broil in the oven until toasted); set aside.

4. 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.

5. 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

1. Whisk the mayonnaise and Sriracha sauce together. Spread a thin layer on the top and bottom of each toasted role. Drizzle with maggi sauce.

2. Layer the sandwiches with sliced meat, drained pickled vegetables, cucumber slices, jalapeno slices and cilantro. Enjoy immediately or wrap tightly in foil to save for later.

Zhuzh it up!

• The marinade can also be used for chicken or beef, which make a delicious bánh mì.

This amazing recipe was inspired by one on www.carslbadcravings.com