Classic Banh Mi Sandwich
Experience the irresistible flavors of Vietnam with this Classic Banh Mi Sandwich recipe! This crowd-pleasing sandwich combines crispy, golden French baguette with tender, savory pork tenderloin marinated in a fragrant blend of soy sauce, fish sauce, garlic, and spices. The star of the show is the vibrant, tangy pickled vegetables—julienned carrots and daikon radish—balanced with fresh cucumber, spicy jalapeño, and aromatic cilantro. A hint of lime juice ties it all together, while a creamy swipe of mayonnaise adds the perfect finishing touch. Perfect for a quick lunch or dinner, this authentic Banh Mi delivers a harmonious medley of textures, bold flavors, and colorful presentation. Plus, with only 45 minutes from start to finish, it’s an easy way to bring exotic street food flair to your kitchen!
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Recipe Information
Ingredients
- 1 large (about 12 inches) French baguette
- 0.5 lb Pork tenderloin
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Sugar
- 2 cloves, minced Garlic
- 1 small, julienned Carrot
- 0.5 small, julienned Daikon radish
- 0.25 cup White vinegar
- 0.25 cup Water
- 0.5 teaspoon Salt
- 2 tablespoons Mayonnaise
- 0.5 small, sliced Cucumber
- 1 small, sliced Jalapeño
- 0.25 cup, fresh Cilantro
- 0.5 for juice Lime
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the pickled vegetables. In a small bowl, combine julienned carrot and daikon radish.
In another bowl, mix white vinegar, water, sugar, and salt until the sugar and salt dissolve. Pour this mixture over the carrots and daikon, cover, and let sit for at least 30 minutes. Stir occasionally.
While the vegetables are pickling, slice the pork tenderloin into thin strips.
In a small bowl, combine soy sauce, fish sauce, sugar, minced garlic, and black pepper. Add the pork strips to this marinade, mix well, and let it marinate for 15 minutes.
Heat a skillet over medium-high heat. Cook the marinated pork for about 5-7 minutes until fully cooked and browned. Set aside.
Preheat your oven to 350°F (175°C). Slice the baguette lengthwise and place it in the oven for about 5 minutes to crisp it up.
To assemble the banh mi, spread mayonnaise on both sides of the crispy baguette.
Layer the cooked pork, then add pickled vegetables, sliced cucumber, jalapeño, and fresh cilantro.
Squeeze fresh lime juice over the filling, then close the sandwich.
Cut the sandwich into halves and serve immediately.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 5901 mg | 257% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 20.2 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
