Recipe

Vietnamese-Inspired Pork Banh Mi with Quick Pickles

Roasted pork tenderloin, quick-pickled carrot and daikon, cucumber and cilantro fill crisp rolls with a light mayonnaise spread in this Vietnamese-inspired sandwich.

A filled banh mi baguette with fresh vegetables
★ — (0)
Print

Ingredients

  • 600 g raw pork tenderloin, silver skin trimmed
  • 4 small crisp baguette rolls, about 75 g each
  • 150 g carrot, peeled and cut into fine matchsticks
  • 150 g daikon radish, peeled and cut into fine matchsticks
  • 1/2 cup unseasoned rice vinegar (120 ml)
  • 1/2 cup drinking water (120 ml)
  • 1 tablespoon sugar (12 g), for pickles
  • 1/4 teaspoon fine salt, for pickles
  • 2 tablespoons reduced-sodium soy sauce (30 ml)
  • 1 tablespoon fish sauce (15 ml)
  • 2 teaspoons brown sugar (8 g), for pork
  • 2 garlic cloves, finely grated
  • 1 teaspoon neutral oil (5 ml)
  • 3 tablespoons mayonnaise (40 g)
  • 1 cucumber (200 g), cut into thin lengthwise strips
  • 1/2 cup loose cilantro sprigs (10 g)
  • 1 small jalapeno, thinly sliced; omit for mild sandwiches

Instructions

  1. Stir rice vinegar, water, the tablespoon of sugar and salt until dissolved. Add carrot and daikon, cover and refrigerate for at least 20 minutes while preparing the remaining ingredients. This is a short-term refrigerated pickle, not a canning recipe.
  2. Mix soy sauce, fish sauce, brown sugar, garlic and oil in a shallow dish. Coat the trimmed pork, cover and refrigerate for 15 minutes. Heat the oven to 425 F (220 C) while it marinates.
  3. Place the pork on a foil-lined roasting tray and discard the used marinade. Roast for approximately 20 to 25 minutes, checking earlier for a thin tenderloin, until the thickest part reaches at least 145 F (63 C).
  4. Transfer to a clean board and rest for 5 minutes, which exceeds the required 3-minute minimum rest after reaching 145 F (63 C). Keep raw-meat plates and utensils away from the rested pork and sandwich vegetables.
  5. Warm the rolls in the oven for 2 to 3 minutes until crisp outside. Split lengthwise without cutting completely through. Drain the carrot and daikon thoroughly; keep only the vegetables for the sandwiches.
  6. Slice the rested pork thinly across the grain. Spread each roll with one-quarter of the mayonnaise and line it with cucumber strips. Divide all the pork evenly between the four rolls.
  7. Add drained pickles, cilantro and jalapeno if using. Press the filling gently into the bread so the sandwich closes without spilling; do not pour the pickle brine into the rolls.
  8. Serve immediately while the bread remains crisp. Store any leftover pork, drained vegetables and mayonnaise separately in the refrigerator rather than assembling sandwiches hours ahead.

Banh mi-inspired sandwiches balance warm savory filling with crisp vegetables, herbs and a thin creamy spread. This version uses roasted pork tenderloin instead of a combination of cold cuts or pate, making the meat preparation straightforward in a home oven.

Carrot and daikon rest in a quick vinegar brine while the pork marinates and cooks. These are refrigerator quick pickles, not shelf-stable canned vegetables. Drain them well at assembly so their bright flavor reaches the sandwich without soaking the bread.

Pickle safety and texture

Use unseasoned rice vinegar and keep the quick pickles refrigerated. They are intended for prompt use, not room-temperature storage. Daikon can smell strong after pickling even when fresh; follow short storage times and normal food-safety checks.

Storage

Refrigerate cooked pork promptly and use within 3 days, reheating leftovers to 165 F (74 C) if serving hot. Use refrigerated quick pickles within 3 days and keep fresh herbs and cucumber separate. Assemble only when ready to eat.

Recipe adaptation

Traditional and regional banh mi fillings vary widely. This version has no pate or cold cuts. Those additions would change both the handling requirements and nutrition estimate.

Frequently asked questions

Can I replace daikon?

Thinly sliced ordinary radish can work as a sharper alternative, or use more carrot. The flavor differs but the same short-term refrigerator-pickle approach applies.

Why is my sandwich soggy?

Wet pickles, excess spread or early assembly can soak the roll. Drain vegetables well, use the measured mayonnaise and fill the crisp bread just before serving.

Nutrition notes

Nutrition values are approximate editorial estimates per serving, not laboratory measurements or a verified nutritional analysis. Actual values vary with brands, portion size and substitutions. These original recipe drafts have not been kitchen-tested; cooking times are guides.

Estimate uses four 75 g rolls and all pork and toppings. It conservatively includes the full marinade and pickle sugar/salt despite discarded liquid. Bread size and fish-sauce brand substantially affect calories and sodium.

Allergen information: Wheat (bread); Eggs (mayonnaise); Soy; Fish (fish sauce); Other bread or mayonnaise allergens may be present. Check all ingredient labels and individual dietary needs.

Illustrative photograph: Banh mi sandwich.jpg by jeffreyw. CC BY 2.0. Photograph included at the supplied resolution without additional visual edits; filename changed for organization. This is not a photograph of a test cook of this recipe. Representative banh mi; filling may differ from the pork tenderloin version here. The photograph retains its stated license.

Per serving

Nutrition facts

Serving size: 1 filled baguette roll with one-quarter of the pork and vegetables (estimated nutrition)

Calories
550
Total fat
18 g
Saturated fat
4 g
Cholesterol
100 mg
Sodium
1050 mg
Total carbohydrate
57 g
Dietary fiber
4 g
Total sugars
13 g
Protein
38 g

More to cook

You may also like

Recipe tags