Vietnamese Banh Mi Sandwich

This authentic banh mi sandwich brings the vibrant flavors of Vietnamese street food right to your kitchen. The combination of lemongrass-marinated pork, tangy pickled vegetables, and spicy mayo creates an explosion of flavors and textures that makes this sandwich truly special.

I first made these banh mi sandwiches for a dinner party after returning from Vietnam and my guests were fighting over the last sandwich. The smell of lemongrass sizzling on the grill immediately transported me back to the bustling streets of Hanoi.

Ingredients

• Pork tenderloin provides the perfect tender texture and absorbs the marinade beautifully look for pork that has good marbling without excessive fat
• Lemongrass delivers that distinctive aromatic citrusy flavor that defines authentic banh mi use only the pale inner core for best results
• Fish sauce adds that crucial umami depth choose a high quality brand like Red Boat for best results
• Daikon radish brings a subtle peppery crunch that balances the rich meat traditional in Vietnamese cooking
• French baguettes should be soft inside with a thin crispy crust Vietnamese style baguettes are lighter than traditional French ones
• Rice vinegar creates the perfect tangy pickling liquid without overwhelming the vegetables make sure to use unseasoned variety
• Cilantro provides essential freshness look for bunches with vibrant green leaves and no yellowing

Step-by-Step Instructions

Pickle the Vegetables.

Combine vinegar water sugar and salt in a microwave safe container and heat until boiling. This quick heating allows the sugar and salt to fully dissolve creating the perfect brine. Pour over your matchstick carrots and daikon ensuring all pieces are fully submerged. The vegetables need at least 30 minutes to pickle but develop much better flavor when pickled 24 hours ahead.

Prepare the Pork.

Partially freeze the tenderloin for easier slicing then cut into long thin pieces. This step is crucial for achieving that perfect tender texture that makes restaurant quality banh mi so special. Pound the slices to an even 1/8 inch thickness to ensure quick even cooking and maximum flavor absorption.

Blend the Marinade.

Combine all marinade ingredients in a high powered blender until completely smooth. The lemongrass particularly benefits from thorough blending releasing its aromatic oils into the marinade. This complex blend of sweet sour savory and spicy elements is what elevates this banh mi above ordinary sandwiches.

Marinate the Meat.

Combine the sliced pork with the marinade ensuring every piece is well coated. Allow to marinate for 4 to 8 hours the longer the better as the flavors develop and intensify over time. The acid in the lime juice and fish sauce begins tenderizing the meat while the aromatics infuse it with flavor.

Toast the Buns.

Grill or broil the insides of your baguettes until golden and crisp. This crucial step prevents the bread from becoming soggy once filled and adds a delightful textural contrast. The toasted surface also creates a barrier that helps contain the sandwich fillings.

Cook the Pork.

Grill the marinated pork over high heat for just 1 to 2 minutes per side. The high heat creates beautiful caramelization from the sugars in the marinade while keeping the meat juicy and tender. Watch carefully as the thin slices cook quickly and can easily dry out if overcooked.

Assemble the Sandwiches.

Spread chili mayo on both sides of the bun then layer with pork pickled vegetables cucumber jalapenos and cilantro. The careful layering ensures each bite contains all the essential elements creating a perfect harmony of flavors and textures. A light drizzle of Maggi seasoning adds that final authentic touch.

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My absolute favorite element of this sandwich is the lemongrass in the marinade. The first time I tried to make banh mi without it the flavor was completely flat. Now I keep lemongrass paste in my freezer just so I can make these sandwiches whenever the craving hits.

Make It Your Own

The beauty of banh mi lies in its versatility. For a lighter option substitute chicken breast for pork keeping the breasts whole during marinating and grilling then slicing after cooking. This maintains moisture while allowing the flavors to penetrate. Alternatively vegetarians can use extra firm tofu sliced into planks marinated the same way and grilled until slightly charred.

Storage and Meal Prep

Store all components separately for the freshest experience throughout the week. The pickled vegetables actually improve with time becoming more flavorful after 2 to 3 days. The marinated and cooked pork can be refrigerated for up to 3 days. For the best texture reheat the pork briefly in a hot skillet just until warmed through. The chili mayo will keep for weeks in a sealed container making it perfect for meal prep.

Serving Suggestions

Turn your banh mi into an impressive spread by serving alongside Vietnamese iced coffee or a light cucumber salad dressed simply with rice vinegar. For a more substantial meal pair with a small bowl of simple vegetable pho. The sandwich also pairs wonderfully with cold Vietnamese beer like 333 or Saigon for an authentic experience.

Recipe Q&A

→ How do I prepare lemongrass for the marinade?

Chop off the bottom of the stalk, peel off the few outer tough husk layers to reveal the more pliable inside core layers, then chop the stalks into smaller pieces to fit in your blender. Use only the white inner part of about 3 stalks. Alternatively, substitute with 1 tablespoon of lemongrass paste.

→ Can I make banh mi with chicken instead of pork?

Yes! Marinate whole chicken breasts or thighs instead of pork. Do not thinly slice the chicken before marinating or it will dry out. Instead, grill the chicken, rest for 10 minutes, then thinly slice before assembling the sandwiches.

→ What is the best way to prepare the pork for slicing?

Partially freeze the pork tenderloin for 1-2 hours, which makes it much easier to slice thinly. Slice each tenderloin in half through the equator, then cut into long 1/4-inch slices lengthwise. Cover with plastic wrap and pound to about 1/8-inch thickness for tender, quick-cooking meat.

→ How far in advance can I make the pickled vegetables?

The pickled vegetables are best when made 24 hours ahead of time, but can be prepared at the same time you marinate the pork. They can be stored in the pickling liquid up to 1 week in advance, making them perfect for meal prep.

→ Is there a vegetarian version of banh mi?

Absolutely! Swap the pork for marinated tofu cut into strips, grilled tempeh, or even mushrooms. For a vegan version, substitute the mayonnaise with Vegenaise to avoid eggs as well. The pickled vegetables, cucumber, jalapeños and cilantro remain the same.

→ What's a substitute for Maggi seasoning?

Make your own by mixing together 2 tablespoons soy sauce, 2 tablespoons fish sauce, 2 teaspoons Worcestershire sauce, and ½ teaspoon sugar. This homemade version provides the same umami flavor that enhances the sandwich.