Banh Mi Vietnamese Sandwich (Print Version)
# Ingredients:
→ Meat Marinade
01 -
1 pkg. trimmed pork tenderloin, around 2-2.5 kg in total
02 -
2 roughly diced peeled shallots
03 -
1/4 cup inner white parts from 3 lemongrass stalks
04 -
1/3 cup fish sauce
05 -
3 tablespoons oyster sauce
06 -
3 tablespoons fresh lime juice
07 -
3 tablespoons real maple syrup
08 -
2 tablespoons brown sugar
09 -
2.5 cm peeled fresh ginger (swap for 1 teaspoon ground if needed)
10 -
5 peeled garlic cloves (or try 1 teaspoon powder instead)
11 -
1 tablespoon toasted sesame oil
12 -
1 tablespoon canola or vegetable oil
13 -
1 tablespoon Sriracha or Sambal Oelek chili sauce
14 -
1 teaspoon ground coriander
15 -
1 teaspoon Chinese 5 spice
→ Pickled Vegetables
16 -
120 ml rice vinegar
17 -
120 ml water
18 -
2 tablespoons sugar
19 -
1 teaspoon salt
20 -
1 cup carrots cut into matchsticks (about 2-3 carrots)
21 -
1 cup matchstick-cut daikon (regular radishes work too)
→ Chili Garlic Mayonnaise
22 -
180 ml mayonnaise
23 -
1-3 teaspoons Sriracha or Sambal Oelek chili sauce
→ Sandwich Assembly
24 -
6-8 soft French baguettes (about 20 cm each)
25 -
Pâté (skip if you want)
26 -
1 English cucumber, cut into thin lengthwise strips
27 -
4-6 thinly sliced jalapeños
28 -
1 cup chopped fresh cilantro leaves
29 -
Maggi seasoning (skip if you want)
# Instructions:
01 -
Mix water, vinegar, sugar and salt in a container safe for microwave. Microwave until it bubbles (about a minute). Stir well to make sure sugar and salt melt completely. Put your daikon and carrots in a big jar or bowl and pour the hot liquid over them. Push veggies down with a spoon until they're covered. Let them sit for 30 minutes at room temp, then close and put in fridge. They'll taste best if you make them a day ahead.
02 -
Stick the pork in the freezer for 1-2 hours so it's easier to cut. Cut each tenderloin in half across the middle, then slice lengthwise into 0.6 cm pieces. Put plastic wrap on top and pound them to about 0.3 cm thickness. Throw all marinade stuff in a strong blender and mix until smooth. Put the pork and marinade together in a bag or dish and chill for 4-8 hours.
03 -
Take the marinated meat out and let it sit at room temp for half an hour before cooking. Get your grill or pan super hot. Cut the baguettes open and toast the cut sides for 1-2 minutes until they're crispy. If you don't have a grill, just broil them in your oven for about 5 minutes until they turn golden. Set them aside for now.
04 -
For outdoor cooking: Lay the pork flat on the grill for about 2 minutes each side until just done. For indoor cooking: Get a lightly oiled pan or skillet really hot. Cook the meat in small batches, about 1-2 minutes per side. Don't cook it too long or it'll get tough. Move the cooked pieces to a plate as you go.
05 -
Mix the mayo and chili sauce together until they're completely blended.
06 -
Spread your spicy mayo on both sides of each toasted baguette. If you want pâté, put a thin layer on the bottom half. Stack on the pork slices, some drained pickled veggies, cucumber strips, jalapeño pieces, and cilantro. Add a few drops of Maggi seasoning if you're using it. Eat right away while everything's fresh.
# Notes:
01 -
Your pickled veggies will taste way better if you make them a day before.
02 -
Freezing the pork partway makes cutting thin slices so much easier.
03 -
Open your windows when cooking inside because the marinade creates pretty strong smoke.