Pork Banh Mi Sandwich with Pickled Vegetables
Bold, vibrant, and packed with irresistible flavor, this Pork Banh Mi Sandwich with Pickled Vegetables is the perfect balance of savory, tangy, and fresh! Juicy, seasoned pork layered into a crispy baguette with crunchy pickled veggies, herbs, and a touch of creamy spread creates a mouthwatering street food favorite you can make at home.
Ingredients
- For the Pork:
- 1 lb pork tenderloin or pork shoulder, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- ½ tsp black pepper
- For the Pickled Vegetables:
- 1 cup julienned carrots
- 1 cup julienned daikon radish
- ½ cup rice vinegar
- ¼ cup water
- 2 tbsp sugar
- 1 tsp salt
- For the Sandwich Assembly:
- 4 small baguettes or French rolls, halved
- ¼ cup mayonnaise
- ¼ cup fresh cilantro leaves
- 1 small cucumber, thinly sliced
- Fresh chili slices (optional, for heat)
Instructions
- Prepare the Pickled Vegetables: In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat until sugar dissolves. Pour over julienned carrots and daikon in a bowl. Let sit for at least 20 minutes, stirring occasionally.
- Marinate the Pork: In a bowl, combine soy sauce, fish sauce, honey, garlic, ginger, sesame oil, and black pepper. Add pork slices and toss to coat. Marinate for 15–30 minutes.
- Cook the Pork: Heat a skillet or grill pan over medium-high heat. Cook pork slices for 3–4 minutes per side, until cooked through and caramelized. Remove from heat.
- Prepare the Baguettes: Slice baguettes lengthwise, leaving a hinge if desired. Lightly toast if preferred. Spread mayonnaise on both sides of the bread.
- Assemble the Sandwiches: Layer cooked pork slices on the baguette. Top with pickled vegetables, cucumber slices, cilantro leaves, and chili slices if using.
- Serve Immediately: Serve fresh and enjoy warm, crisp, and flavorful sandwiches.