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Pork Banh Mi

The Banh Mi is a traditional Vietnamese sandwich that harks back to their French colonial heritage. It is made with grilled meat and pickled vegetables and served on a French baguette. We have tried many of them in the local Vietnamese restaurants, most were very good and all a little different from each other. Here is our attempt, we thought it turned out pretty well.

Makes 2 sandwiches

















1/2 cup rice vinegar
1/4 cup water    
1/4 cup white sugar    
1 teaspoon Asian fish sauce
1/2 cup carrot, cut into 1/16-inch-thick matchsticks
1/2 cup white daikon radish, cut into 1/16-inch-thick matchsticks    
1/2 cup thinly sliced white onion
thinly sliced cucumber (A French mandolin slicer really comes in handy here)
8 ounces of pork tenderloin    
garlic salt to taste    
ground black pepper to taste    
1 French baguette
4 tablespoons mayonnaise blended with1 teaspoon Sriracha hot sauce    
2 tablespoons fresh cilantro leaves    
1 small jalapeño pepper, seeded and thinly sliced    
1 wedge lime  


Place rice vinegar, water, fish sauce and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.   

Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.    

While the vegetables are marinating, slice the pork tenderloin into 1/2" to 3/4" thick medallions, sprinkle with garlic salt and pepper and grill or broil until well cooked and browned. Remove the pork, and slice into bite-size pieces.    

Remove the tapered ends of the baguette and cut in half, then cut in half the long way. Pull some of the bread out of the bottom half of the baguette halves, leaving a cavity for the filling. To assemble the Bahn Mi sandwich, spread each half of the toasted baguette with the Sriracha mayonnaise, and fill the cavity of the bottom half of the bread with pork, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

Trust me, a Rosé is a perfect pairing for this.