Classic Vietnamese Pork Banh Mi
A crisp Vietnamese baguette filled with savory pork, pate, quick pickles, cucumber, cilantro, jalapeno, and mayonnaise.
Equipment
- Large skillet
- Two mixing bowls
- Sharp knife
- Cutting board
- Small saucepan
Ingredients
Pork
- 1 lb pork tenderloin thinly sliced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 3 cloves garlic minced
- 1 tbsp neutral oil
Pickles and Assembly
- 1 cup carrot cut into matchsticks
- 1 cup daikon radish cut into matchsticks
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tsp kosher salt
- 4 medium Vietnamese baguettes split lengthwise
- 1/2 cup pork pate
- 1/3 cup mayonnaise
- 1 large cucumber thinly sliced
- 1 cup cilantro sprigs loosely packed
- 1 medium jalapeno thinly sliced
Instructions
Marinate and Pickle:
- Mix pork with soy sauce, fish sauce, brown sugar, and garlic. Marinate at least 30 minutes.
- Dissolve sugar and salt in vinegar and water. Add carrot and daikon and rest 30 minutes; drain.
Cook and Assemble:
- Heat oil in a skillet over high heat and sear pork in batches until browned and cooked through.
- Warm baguettes. Spread with pate and mayonnaise, then fill with pork, pickles, cucumber, cilantro, and jalapeno.
- Serve immediately while the bread is crisp.
Notes
- Do not crowd the pork while searing.
- Drain pickles well before assembly.
- Use light, airy baguettes rather than dense artisan loaves.
Nutrition
Calories: 620kcalCarbohydrates: 73gProtein: 33gFat: 23gSaturated Fat: 6gCholesterol: 90mgSodium: 1420mgFiber: 5gSugar: 18g