Banh Mi

Banh Mi, or Vietnamese sandwich, is my favourite thing to order when eating out at Vietnamese restaurants. They’re simple to make at home too – don’t let the long list of ingredients intimidate you!

Marinated Vegetables
1/2 cup rice vinegar
1/4 cup hot water
1/4 cup white sugar
1/2 cup carrot, julienned
1/2 cup white (daikon) radish, julienned

Grilled Pork
3 tbsp fish sauce
2 tbsp maple syrup
1 tbsp brown sugar
2 tbsp soy sauce
1/2 tsp sesame oil
2 garlic clove, minced
1 tsp minced ginger
8 ounces pork tenderloin, very thinly sliced

Spicy Mayo
4 tablespoons mayonnaise
1 tsp sriracha sauce

Toppings
Half a thinly sliced English cucumber
1/4 cup fresh cilantro leaves
1 small jalapeno pepper sliced thinly

4 six-inch French baguettes, panini buns, etc.

Combine rice vinegar, hot water and sugar into a jar and stir until sugar dissolves. Add carrot and radish into the jar. Store in fridge for an hour or more, or up to one week.

Combine the fish sauce, maple syrup, brown sugar, soy sauce, sesame oil, garlic and ginger in a bowl. Stir to combine, then add the pork tenderloin. Let marinate for at least an hour or overnight.

On an indoor grill, grill the pork until cooked through and charred.

Split the baguette in half lengthwise and remove some of the bread to make a long cavity. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes. While baguettes are toasting, drain off the excess vinegar mixture from the vegetables.

To assemble the banh mi, spread each half of the toasted baguette with mayonnaise and sriracha sauce, and  fill the cavity of the bottom half of the bread with pork, cucumber slices, pickled carrot and radish, cilantro leaves and jalapeño pepper.

Banh Mi unassembled

Banh Mi finished

1 Comment

  1. […] for our annual Christmas open house. I’m planning on making “help yourself” Banh Mi in a crockpot, spanikopita, red velvet whoopie pies, homemade Bounty bars, ginger cookies, After […]

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