You need it, you’ll crave it, and it will knock your socks off and that takes no time to make! This Pork Banh Mi is absolutely incredible. Juicy pork tenderloin, crisp, pickled veggies, and a slightly spicy, perfectly creamy sauce on a toasted bun…what could be better?!
Let’s get started!
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pork Banh Mi Ingredients
- Pork Tenderloin
- Soy sauce or Tamari
- Rice Vinegar
- Fish Sauce
- Toasted Sesame Oil
- Granulated Garlic
- Ginger
- Water
- Crunchy Veggies – I used cucumbers, carrots, onion
- Optional garlic cloves, jalapenos, cilantro
- kosher salt and fresh ground pepper, to taste
- Mayonaise
- Sriracha
- French Bread
how to make a pork banh mi
Pork Tenderloin Prep
For the pork tenderloin portion of our banh mi sandwich recipe, we begin with a simple marinade. When I say simple, I mean just that. Fridge and pantry staples is all you will need. Soy sauce (Tamari if you need to be gluten-free), rice vinegar, fish sauce, sesame oil, granulated garlic, and a little ginger (fresh, frozen, or even ground will work) is all you need.
I marinate my pork for 8-12 hours. It’s perfect to do before you leave for work, and is ready for the oven when you get home!
Pickled Veggies
Next, we need to talk pickled veggies because no self-respecting banh mi sandwich goes without them. This step is super customizable, too! I use whatever crunchy things I have in my fridge and it always turns out great. This time, I used cucumber, carrot, and onion for the crunch. For the pickling solution, it is simply half water and half your vinegar of choice. Throw in cilantro and a couple of garlic cloves if you like. And for those of use who like a little heat, slices of jalapeño into the pickling liquid will give your banh mi sandwich that perfect spicy bite!
Banh Mi Sriracha Mayo
And, lastly, I must have a Sriracha Mayo situation on my pork banh mi sandwiches. It’s non-negotiable as far as I am concerned. Moreover, its exactly what it sounds like -sriracha and mayo and mixy mixy. I usually start with about half a cup of mayo and two tablespoons sriracha. This is not spicy at all for me and usually goes over well with people that are more sensitive. If it was just me, I would probably double the sriracha. I like that kick!
how to make a banh mi
Time needed: 45 minutes
Get ready to nom!
- PORK TENDERLOIN
Marinade pork tenderloin for at least 8 hours.
Remove tenderloin from marinade. Place onto parchment lined baking sheet. Remove excess moisture with a paper towel.
Place into 425° oven for approximately 30 minutes or until preferred doneness.
Let pork for the banh mi rest 5-10 minutes.
Thinly slice meat and set aside. - QUICK PICKLED VEGGIES
In a mason jar or glass bowl, add thinly sliced veggies of choice. I used carrot, onion, and cucumber, but throw in whatever you like!
For added flavor, add optional jalapeños, a handful of cilantro, peppercorns, garlic cloves, or sweetener of choice.
Fill your container halfway with vinegar. I used rice vinegar, but use whatever you have on hand.
Fill remainder of container with water.
Into the fridge for minimum 30 minutes. - SRIRACHA MAYO
Mix sriracha and mayo together until nicey-nice. Add more sriracha if desired. - ASSEMBLY
Toast bread.
Slather on sriracha mayo.
Line with juicy pork.
Top with pickled veggies and more sriracha mayo.
Devour that Banh Mi and be happy.
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recipe frequently asked questions
This Banh Mi Sandwich Recipe is easily made gluten-free with the swap of the bread. Just grab your favorite gluten-free roll, toast it up and carry on. Also, make sure you use tamari instead of soy sauce!
This recipe is 100% dairy-free!
I totally get it and, pretty often, I will turn recipes like this into a salad or bowl. You could go the route of a salad by starting with a base of your favorite greens, then top with the sliced pork, pickled veggies, and use the sriracha mayo as a dressing.
If you’re thinking more along the lines of a bowl, you could do a base of rice, noodles, or even cauliflower rice. Create your very own masterpiece by piling the ingredients on top and finishing with a healthy drizzle of the sriracha mayo!
As with all of my recipes, make them your own!
other asian-inspired recipes
Asian-Inspired Chicken Wings
30-Minute Shrimp and Noodles
Asian-Inspired Pork Meatball Bowls
Asian-Inspired Chicken Noodle Soup
Creamy Butter Chicken
Thai Beef Salad
Pork Banh Mi with Sriracha Mayo and Easy Quick Pickled Veggies
Equipment
Ingredients
Marinade
- 1 cup soy sauce or tamari if you need to be GF
- 1/2 cup rice vinegar
- 2-3 tbsp fish sauce
- 3 tbsp toasted sesame oil
- 2 tbsp granulated garlic
- 3-4 inch knob of ginger, cut into chunks you can leave the skin on
- 1 3-4 lb package pork tenderloin
Quick Pickled Veggies
- water
- rice vinegar you can use any vinegar you like
- crunchy, thinly sliced veggies I used cucumbers, carrots, onion
- optional garlic cloves, jalapenos, cilantro
- salt and pepper, to taste
Sriracha Mayo
- 1/2 cup mayonnaise
- 2 tbsp sriracha start with this and adjust for you level of heat
- 8 rolls french bread, for toasting and building the sandwiches!
Instructions
Pork Tenderloin
- Mix marinade ingredients and allow pork to marinate at least 8 hours.
- Remove tenderloin from marinade. Place onto parchment paper-lined sheet pan Remove excess moisture with a paper towel.
- Place into 425° oven for approximately 30 minutes or until preferred doneness.
- Let pork rest 5-10 minutes.
- Thinly slice meat and set aside.
Quick Pickled Veggies
- In a mason jar or glass bowl, add thinly sliced veggies of choice. I used carrot, onion, and cucumber, but throw in whatever you like!
- For added flavor, add optional jalapeños, a handful of cilantro, peppercorns, garlic cloves, or sweetener of choice.
- Fill your container halfway with vinegar. I used rice vinegar, but use whatever you have on hand.
- Fill remainder of container with water.
- Into the fridge for minimum 30 minutes.
Sriracha Mayo
- Mix sriracha and mayo together until nicey-nice. Add more sriracha if desired.
Assembly
- Toast bread.
- Slather on sriracha mayo.
- Line with juicy pork.
- Top with pickled veggies and more sriracha mayo.
- Devour.
Notes
Nutrition
Need more Asian-inspired recipes?! Try my take on chicken noodle soup! It’s a family favorite around here. Fridge staples and a rotisserie chicken will help this recipe become a go-to when you need tasty in a hurry!
Thank you!
I am so incredibly happy that you are here! I hope you try my Pork Bahn Mi Sandwich recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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