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pork banh mi sandwiches

Pork Bánh Mì Recipe

This Pork Bánh Mì combines juicy pork tenderloin, pickled vegetables, fresh herbs, and spicy mayo on a crusty baguette for an easy sandwich packed with flavor.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Sandwich
Cuisine: Vietnamese
Servings: 8 people
Calories: 377kcal
Author: Ruth Truett

Equipment

  • chef's knife
  • cutting board
  • sheet pan
  • meat thermometer

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

The nutrition information is a general estimate only. I don't know how big you will make your sandwich. If you make a big one, I'll give you a high-five. 

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 30g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 47mg | Sodium: 2484mg | Potassium: 427mg | Fiber: 2g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 3mg
Tried this recipe?Let us know how it was!