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Bahn Mi Sandwich

Irresistible Bahn Mi Sandwich: A Flavorful Vietnamese Twist

This Banh Mi Sandwich delivers bold flavors and a delightful crunch, making it an ideal Vietnamese dish for gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Marination Time 8 hours
Total Time 8 hours 40 minutes
Servings: 7 sandwiches
Course: Lunch
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pork Marinade
  • 1 pound Pork Tenderloin Substitute with chicken or tofu for variations.
  • 2 medium Shallots If unavailable, use half a yellow onion.
  • 2 stalks Lemongrass 1 tsp of lemongrass paste can be used as a substitute.
  • 3 tablespoons Fish Sauce An essential for umami flavor.
  • 2 tablespoons Oyster Sauce Opt for a quality brand.
  • 3 tablespoons Lime Juice Fresh or bottled works well.
  • 1 tablespoon Maple Syrup Substitute brown sugar if needed.
  • 1 tablespoon Brown Sugar Do not substitute for maple syrup.
  • 1 teaspoon Ginger Fresh is best, but ground can be used.
  • 3 cloves Garlic Fresh enhances the flavor.
  • 1 tablespoon Toasted Sesame Oil Use toasted variant.
  • 1 tablespoon Chili Paste Adjust to taste with your favorite chili sauces.
Pickled Veggies
  • 1 cup Rice Vinegar Essential for pickling.
  • 1 tablespoon Sugar For tartness and flavor balance.
  • 1 teaspoon Salt For pickling.
  • 2 medium Carrots Sliced for pickling.
  • 1 medium Daikon Radish Substitute with regular radishes if needed.
For Assembly
  • 4 pieces Baguettes Use Vietnamese baguettes or a crusty alternative.
  • 1 cup Mayonnaise Optional but enhances creaminess.
  • 1 cup Pâté Optional but adds depth.

Equipment

  • Blender
  • Grill or skillet
  • Microwave-safe bowl
  • Resealable Bag
  • Jar for Pickling

Method
 

Marination & Pickling
  1. Thinly slice the pork tenderloin and pound it to about 1/8-inch thickness. Blend shallots, lemongrass, fish sauce, oyster sauce, lime juice, maple syrup, brown sugar, ginger, garlic, and sesame oil until smooth. Marinate pork in a bag for 4-8 hours.
  2. Combine rice vinegar, sugar, and salt in a bowl. Heat until boiling and whisk until sugar dissolves. Pour over sliced carrots and daikon, stir gently, and refrigerate for at least 30 minutes.
Cooking & Assembling
  1. Preheat grill or grill pan over medium heat. Slice baguettes and grill the insides for 1-2 minutes until golden.
  2. Grill the marinated pork in batches for about 1-2 minutes per side until cooked through and slightly charred.
  3. Spread mayo and pâté on toasted baguettes. Layer with grilled pork, pickled vegetables, cucumber slices, jalapeños, and cilantro. Drizzle with Maggi seasoning and serve immediately.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 40gProtein: 22gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 850mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 15mgIron: 1mg

Notes

Store assembled sandwiches in an airtight container for up to 3 days. Keep components separate to avoid sogginess. Marinated pork can be frozen for up to 3 months.

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