vietnamese banh mi sandwiches
The Vietnamese pickled veggies and the sauce can both be made ahead. I usually prepare them a day or two ahead so the sandwiches come together quickly!
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prep time
cook time
method
Stove Top
yield
Ingredients
- 2 pounds pork tenderloin, sliced very thin
- 1 large shallot, rough chop
- 3 cloves garlic, peeled
- 1 tablespoon sugar
- 1 tablespoon honey
- 2 tablespoons fish sauce
- 2 teaspoons sesame oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 medium carrots, peeled, matchsticked
- 1 large daikon radish, peeled, matchsticked
- 4 jalapeno peppers, sliced
- 1 tablespoon sugar
- 1 tablespoon salt
- 1/2 cup sugar
- 1 cup warm water
- 1 cup rice vinegar (not seasoned)
- 1 cup mayonnaise
- 1 tablespoon sambal oelek (or sriracha)
- 1 or 2 english cucumbers, sliced thin
- 1 bunch cilantro (this is optional if you hate cilantro, like me!)
- 6-8 banh mi rolls, hero rolls, or mini soft baguettes
How To Make vietnamese banh mi sandwiches
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Step 1You can ask your butcher to slice the tenderloin very thin. This saves a lot of time. But if doing it yourself, freeze the meat for about 25 minutes to make it's easier to slice 1/8-inch thick.
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Step 2In a food processor or blender, place shallot, garlic, sugar, honey, fish sauce, sesame oil, salt and pepper from the first part of ingredients on the list. Pulse until combined.
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Step 3In a medium bowl, add the thinly sliced meat to this marinade, cover, and allow to marinate overnight.
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Step 4The day before, in a colander, toss the matchsticked carrots, radish, and jalapeno slices with the 1 tablespoon sugar and 1 tablespoon salt. Allow to drain and release water for 15 minutes. (a carrot slice should bend without breaking but still be crisp.)
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Step 5Pour veggies into a colander and rinse all salt and sugar off.
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Step 6In a bowl combine 1/2 cup sugar and warm water and stir to dissolve sugar. Add vinegar and a few shakes of salt and stir. Add the rinsed vegetables, making sure they are all covered. (These can be made more than a day before, they keep in the fridge for months.)
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Step 7Heat a large skillet on medium-high heat and add a tablespoon of oil. Make sure the oil is hot and shimmering.
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Step 8While oil is heating, lay the pork slices on paper toweling to remove some moisture from the marinade. Sear the pork slices flat in small batches, leaving space between so they brown. Depending on how thick the meat has been sliced, this may take 2 minutes per side. Just make sure it is cooked through and browned, removing slices to a plate and keep warm, and adding more oil as needed until all are fried.
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Step 9In small bowl, (this can also be done ahead), mix mayonnaise with sriracha, adding extra sriracha to your desired heat level.
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Step 10To assemble sandwiches: Slice roll in half and spread each side with sriracha mayo. Top one side with pork, pickled vegetables, and cilantro to your taste. Top with other side of bread and eat!
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Step 11Serve with more sriracha mayo if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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