Vietnamese Sandwiches
Bite into the bold, vibrant flavors of Vietnamese cuisine with these irresistible Vietnamese Sandwiches, also known as Bánh Mì. This classic recipe combines tender, caramelized slices of marinated pork tenderloin (or chicken, if preferred) with tangy homemade pickled carrots and daikon radish, all nestled into a crispy French baguette. The sandwich is elevated with creamy mayonnaise, a hint of heat from Sriracha or jalapeño, and the refreshing crunch of cucumber and cilantro sprigs. Whether you're preparing these for a quick weekday lunch or an impressive gathering, this versatile recipe is a mouthwatering fusion of savory, sweet, and zesty elements. Perfectly balanced and easy to make, these sandwiches are your new go-to for authentic Vietnamese street food at home!
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Recipe Information
Ingredients
- 4 pieces French baguette (or Vietnamese baguette if available)
- 1 lb Pork tenderloin (or chicken breast, optional)
- 2 tbsp Soy sauce
- 1 tbsp Fish sauce
- 3 pieces Garlic cloves, minced
- 1 tsp Sugar
- 1 cup Carrots, julienned
- 1 cup Daikon radish, julienned
- 1 cup Rice vinegar
- 0.5 cup Water
- 2 tbsp Granulated sugar (for pickling)
- 1 tsp Salt (for pickling)
- 0.5 cup Mayonnaise
- 2 tbsp Sriracha or chili sauce (optional)
- 1 piece Cucumber, thinly sliced
- 1 bunch Cilantro sprigs
- 1 piece Jalapeño, thinly sliced (optional)
Instructions
Prepare the pickled vegetables: In a medium bowl, combine rice vinegar, water, granulated sugar, and salt. Stir until sugar dissolves. Add julienned carrots and daikon radish. Let them sit for at least 15 minutes or up to overnight in the fridge.
Marinate the meat: In a bowl, combine soy sauce, fish sauce, minced garlic, and sugar. Add the pork tenderloin (or chicken) and coat evenly. Marinate for 20 minutes.
Cook the meat: Heat a skillet or grill pan over medium-high heat. Add the marinated meat and cook for about 4-5 minutes per side, or until fully cooked and caramelized. Remove from heat, let rest for 5 minutes, and slice thinly.
Prepare the baguettes: Slice the baguettes in half lengthwise, leaving one side still attached to act as a hinge. Lightly toast them in the oven or on a grill for 3-5 minutes until warm and slightly crispy.
Assemble the sandwiches: Spread a thin layer of mayonnaise (mixed with Sriracha if desired) on both sides of each baguette. Add a layer of sliced meat, followed by pickled vegetables, cucumber slices, cilantro sprigs, and jalapeño slices (if using).
Serve immediately: Close the sandwich and serve warm!
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 2871 mg | 125% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 16.6 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1288 mg | 27% | |
*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.
