Forktionary

Banh Mi Asian Sandwich Recipe

Crave-worthy Vietnamese Banh Mi! This recipe delivers the authentic flavors of a street-food classic, with juicy marinated pork, crunchy pickled vegetables, and fresh herbs all nestled in a crusty baguette. Easy to follow instructions guide you to Banh Mi perfection in under an hour!

Prep Time 25 mins
Cook Time 40 mins
Calories 1062.5 kcal
Protein 196g
Rating 5.0 (1 Reviews)
Banh Mi Asian Sandwich 90

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banh Mi Asian Sandwich

  • 1 large carrot, shredded
  • 1/2 cup shredded daikon radish
  • 1 tablespoon cider vinegar
  • 2 tablespoons + 2 teaspoons sugar
  • 1 tablespoon kosher salt
  • 1/4 cup chili garlic sauce
  • 1 (10 ounce) pork tenderloin
  • cooking spray (as needed)
  • 1 teaspoon salt
  • 1/4 cup fat-free mayonnaise
  • 4 French baguettes
  • 1 cucumber, sliced
  • 32 fresh cilantro sprigs
  • green onions, chopped (to taste)
  • 1 jalapeno pepper, thinly sliced (optional)
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup rice vinegar
  • 1/4 cup water

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How to Make Banh Mi Asian Sandwich

  1. **Prepare the Pickled Vegetables:** In a medium bowl, combine 1/2 cup rice vinegar, 1/4 cup water, 2 tablespoons sugar, 1 tablespoon salt, and 1/2 cup shredded carrots. Stir until sugar and salt dissolve.
  2. **Marinate the Carrots:** Cover and let stand for 15-60 minutes. Then drain.
  3. **Make the Chili Garlic Glaze:** In a small bowl, whisk together 1/4 cup chili garlic sauce and 2 teaspoons sugar.
  4. **Preheat Oven to 400°F (200°C).**
  5. **Prepare the Pork:** Place thinly sliced pork on the rack of a small roasting pan or broiling pan coated with cooking spray.
  6. **Glaze the Pork:** Spread 2 tablespoons of the chili garlic mixture evenly over the pork.
  7. **Season the Pork:** Sprinkle with 1 teaspoon salt.
  8. **Bake the Pork:** Bake at 400°F (200°C) for 20 minutes, or until a thermometer inserted into the thickest part registers 155°F (68°C). Let cool.
  9. **Make the Mayo Garlic Spread:** In a small bowl, combine 1/4 cup mayonnaise and the remaining chili garlic mixture. Cover and refrigerate.
  10. **Prepare the Baguettes:** Cut each baguette horizontally, cutting into but not completely through, creating a pocket.
  11. **Assemble the Banh Mi:** Spread the mayo garlic mixture evenly on the cut sides of the baguette.
  12. **Add the Filling:** Thinly slice the cooled pork and divide evenly between the baguettes. Top with the pickled carrots, 8 cucumber slices, and 8 cilantro sprigs per baguette.
  13. **Add the Toppings:** Top evenly with green onions and jalapeño (if using).
  14. **Serve:** Press gently to close the baguette. Cut each baguette into four servings and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

64 g

Sugar

15g

Fat

43g

Carbs

33g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Beef & Red Meat Pork Recipes Asian Vietnamese

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Lunch Pork Asian Sandwiches Meat Pork Loins