This Pork Bánh Mì combines juicy pork tenderloin, quick-pickled vegetables, fresh herbs, and spicy mayo on a crusty baguette for an easy sandwich packed with flavor and texture.
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Pork Bánh Mì is one of my favorite sandwiches because it hits every flavor and texture in a single bite. My kids even request this all the time. And, for good reason. Juicy pork tenderloin, crunchy pickled vegetables, fresh herbs, and spicy mayo come together on a crusty baguette for a sandwich that's fresh, flavorful, and surprisingly easy to make at home.
Why You'll Love This Pork Bánh Mì
- Tender pork without the wait: Pork tenderloin cooks quickly and stays juicy, making it perfect for weeknight sandwiches.
- Quick pickles add crunch and tang: They bring the signature flavor and texture that makes a bánh mì so memorable.
- Fresh herbs and spicy mayo: The combination adds brightness, heat, and plenty of flavor in every bite.
- Easy to customize: Make it mild, spicy, or build-your-own to suit everyone at the table.
- Big flavor in under an hour: A fresh, satisfying sandwich that's surprisingly simple to pull together.
What You'll Need & Why
Everything you need to make a fresh, flavor-packed Pork Bánh Mì at home.
For the Pork
- Pork tenderloin: Cooks quickly, stays juicy, and slices beautifully for sandwiches.
- Soy sauce, rice vinegar, sesame oil, ginger, fish sauce, garlic & brown sugar: Create a savory-sweet marinade with plenty of flavor.
For the Quick Pickled Vegetables
- Carrots, red onion & red bell pepper: Add the crunch, color, and tang that make a bánh mì so memorable.
- Rice vinegar, water, sugar & salt: Quickly pickle the vegetables while the pork cooks.
For the Sriracha Mayo
- Mayonnaise: Creates a creamy base for the sauce.
- Sriracha & lime juice: Add heat and brightness that balance the rich pork.
For Assembly
- French bread or hoagie rolls: A crusty roll provides the perfect contrast to the tender pork and crunchy vegetables.
- Cucumbers, fresh herbs & jalapeños: Add freshness, crunch, and a little extra heat to finish the sandwich.
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The Recipe Rundown
This Pork Bánh Mì comes together in a few simple steps and delivers the perfect balance of savory pork, crunchy vegetables, fresh herbs, and spicy mayo.
- Quick-pickle the vegetables: Toss your vegetables in a simple vinegar brine and let them chill while everything else comes together.
- Marinate the pork: The soy, ginger, sesame, and fish sauce marinade adds tons of flavor with very little effort.
- Roast until juicy: Cook the pork tenderloin until perfectly tender, then let it rest before slicing.
- Mix the sriracha mayo: Stir together the mayo and sriracha for a creamy, spicy sauce that ties everything together.
- Toast the bread: A warm, crusty roll creates the perfect foundation for all the fillings.
- Build your bánh mì: Layer the pork, pickled vegetables, fresh herbs, jalapeños, and plenty of sriracha mayo onto the bread.
- Serve and enjoy: Every bite delivers the perfect combination of savory, tangy, crunchy, fresh, and spicy.
Swaps & Variations
This Pork Bánh Mì is easy to customize depending on the protein you have on hand and how much heat you like.
- Swap the protein: Chicken thighs, steak, shrimp, or tofu all work well in place of pork.
- Change the pickled vegetables: Carrots are classic, but radishes, daikon, cucumbers, and jalapeños are all great additions.
- Adjust the heat level: Add extra sriracha, fresh jalapeños, or chili crisp for more spice.
- Use different herbs: Cilantro is traditional, but mint or Thai basil add great flavor too.
- Turn it into a bowl: Serve everything over rice or greens instead of bread for a fork-and-knife version.
Tips For The Best Pork Bánh Mì
A few simple tricks help this Pork Bánh Mì deliver the perfect balance of juicy pork, crunchy vegetables, and fresh flavor.
- Bring the pork to room temperature: This helps it cook more evenly and stay tender.
- Rest before slicing: A short rest helps the pork retain its juices and makes it easier to slice.
- Slice against the grain: Thin slices create the best texture and make the sandwich easier to eat.
- Toast the bread: A crisp exterior and soft interior are part of what makes a great bánh mì.
- Adjust the heat to your taste: Add more or less sriracha depending on your spice preference.
- Prep the pickles ahead of time: The vegetables develop even more flavor after a few hours in the refrigerator.
- Save extra pickles: They're fantastic on salads, rice bowls, tacos, and sandwiches throughout the week.
Pork Bánh Mì Recipe
Ingredients
Marinade
- ½ cup tamari or soy sauce
- ¼ cup rice vinegar
- 1½ tablespoon toasted sesame oil
- 2 tablespoon ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon granulated garlic more or less
- 1 tablespoon brown sugar more or less depending on your sweet preference
- 1 3-4 lb package pork tenderloin
Quick Pickled Veggies
- water
- rice vinegar
- carrots, red onion, red bell pepper, carrots
- optional garlic cloves, jalapeños, cilantro, honey
Sriracha Mayo
- ½ cup mayonnaise
- 2 tablespoon sriracha start with this and adjust for you level of heat
- 8 rolls french bread or hoagie buns, for toasting and building the sandwiches!
Instructions
Quick-Pickled Veggies
- Into a glass jar with a lid, add thinly sliced veggies of choice. I used carrot, onion, red bell pepper and cucumber, but throw in whatever crunchy veggie you like!
- For added flavor, add optional jalapeños, a handful of cilantro, peppercorns, garlic cloves, or honey.
- Fill your container halfway with rice vinegar.
- Fill remainder of container with water.
- Cover with lid and store in the fridge for minimum 30 minutes.
Pork Tenderloin
- Mix marinade ingredients together and marinate the pork for at least 1 hour and up to 8 hours.
- Remove tenderloin from marinade. Place onto parchment paper-lined sheet pan Remove excess moisture with a paper towel.
- Place into 425°F oven for approximately 30 minutes or until it reaches an internal temp of 145°F.
- Let pork rest 5-10 minutes. Thinly slice and set aside
Sriracha Mayo
- Mix sriracha and mayo together. Add more sriracha if desired.
Assembly
- Toast the bread.
- Slather on sriracha mayo.
- Line with juicy pork.
- Top with pickled veggies and more sriracha mayo.
- Devour.
Notes
Nutrition
Storage & Reheating
- Store the pork separately: Keep sliced pork in an airtight container in the refrigerator for up to 4 days.
- Reheat gently: Warm the pork in a skillet or microwave until heated through, or enjoy it cold straight from the refrigerator.
- Keep the pickled vegetables in their brine: They'll stay crisp and flavorful for up to 2 weeks and continue developing flavor as they sit.
- Store the sriracha mayo: Refrigerate in a sealed container for up to 1 week. Give it a quick stir before serving.
- Freeze extra bread if needed: Rolls and baguettes freeze well and can be refreshed in the oven before serving.
- Assemble just before serving: Keeping the pork, pickles, sauce, and bread separate gives you the best texture and prevents soggy sandwiches.
You Asked, I Answered
Can I make Pork Bánh Mì ahead of time?
Yes. The pickled vegetables and sriracha mayo can be made a day or two in advance, and the pork reheats beautifully. For the best texture, assemble the sandwiches just before serving.
Why isn’t there pâté in this recipe?
Many traditional bánh mì recipes include pâté, but this version keeps things simple with pork tenderloin, pickled vegetables, fresh herbs, and spicy mayo. If you enjoy pâté, feel free to add it.
What's the best bread for a Bánh Mì?
Look for a light, airy baguette or crusty roll with a crisp exterior and soft interior. Dense bread won't give you the classic bánh mì texture.
How spicy is this Pork Bánh Mì?
The heat level is easy to adjust. Use more or less sriracha in the mayo and add jalapeños if you'd like extra spice.
More Sandwiches Worth Making
If you're anything like me, one great sandwich usually leads to another. Here are a few more favorites worth adding to your menu.
- Steak Sandwich Recipe: Juicy steak, toasted bread, and a simple sauce make this a restaurant-worthy sandwich at home.
- Instant Pot Italian Beef: Tender shredded beef, pepperoncini, and plenty of rich jus piled onto toasted rolls.
- Pork Tenderloin Sandwiches: Crispy, golden pork cutlets served on soft buns with classic diner-style flavor.
- French Dip Sliders: Melty provolone, tender beef, and warm au jus make these impossible to resist.
- Cheesesteak Sloppy Joes: Ground beef, peppers, onions, and provolone come together in a quick weeknight sandwich everyone loves.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Erica Welch says
This sandwich was absolutely delicious and a huge hit with our family ! I’m adding it to our dinner rotation!
Rufus says
You have made my day! I am so very happy to hear it! Thank you for letting me know and have a wonderful day!
Bobby B says
awesome sandwich! everything works so well together!