Authentic Vietnamese Banh Mi (Print Version)
# Ingredients:
→ Marinade for Pork
01 -
1 package pork tenderloin, trimmed (2-2.5 kg total)
02 -
2 roughly chopped shallots, peeled
03 -
1/4 cup finely minced lemongrass (white part from 3 stalks)
04 -
1/3 cup of fish sauce
05 -
3 tablespoons each of lime juice and oyster sauce
06 -
3 tablespoons pure maple syrup
07 -
2 tablespoons packed brown sugar
08 -
2.5 cm piece of peeled ginger (or 1 tsp ground)
09 -
5 cloves of garlic, peeled (or 1 tsp powdered)
10 -
1 tablespoon each toasted sesame oil and canola oil
11 -
1 tablespoon spicy Asian chili sauce (like Sriracha or Sambal Oelek)
12 -
1 tsp Chinese 5-spice powder
13 -
1 tsp ground coriander
→ Veggie Pickles
14 -
120 ml water
15 -
120 ml rice vinegar
16 -
1 cup of daikon sticks (or radish matchsticks)
17 -
1 cup carrot matchsticks (from 2 or 3 small carrots)
18 -
1 tsp salt
19 -
2 tablespoons granulated sugar
→ Spicy Garlic Mayo
20 -
180 ml mayonnaise
21 -
1-3 tsp spicy chili sauce (Sriracha or Sambal Oelek)
→ Banh Mi Assembly
22 -
6-8 short French baguettes (each about 20 cm long)
23 -
Thin English cucumber slices (lengthwise cuts)
24 -
Optional: Pâté spread
25 -
4-6 thinly sliced jalapeño peppers
26 -
1 cup of fresh cilantro, roughly chopped
27 -
Optional: Maggi seasoning drizzle
# Instructions:
01 -
Mix vinegar, water, sugar, and salt in a heat-proof container. Microwave for about 1 minute or until boiling. Stir until the sugar and salt dissolve fully. Layer carrots and daikon in a jar or bowl, then pour the hot mixture over them. Press the veggies under the liquid using a spoon to submerge completely. Let it sit uncovered at room temperature for 30 minutes, then seal and refrigerate. Make these a day ahead if you can for better taste.
02 -
Place the pork into the freezer for about 1-2 hours until it firms up slightly for easier cutting. Halve each tenderloin horizontally, then slice into pieces about 0.6 cm thick. Use a meat mallet to flatten each slice to around 0.3 cm thickness. Blend all marinade ingredients in a blender until smooth, then pour over pork in a bag or shallow dish. Seal it up and refrigerate for 4-8 hours.
03 -
Take the pork out of the fridge and let it warm up to room temp for half an hour before grilling. Heat up your grill or grill pan (make sure it’s clean). Slice the baguettes open and toast the cut sides for 1-2 minutes on the grill until crispy. If you don’t have a grill, you can toast them in the oven for 5 minutes instead. Set aside.
04 -
Outdoor grilling: Lay pork slices in a single layer and grill for 2 minutes each side until just cooked. Indoor cooking: Use a pan or skillet lightly coated with oil and cook pork batches for 1-2 minutes per side on high heat. Don’t overdo it. This keeps the meat tender. Move finished pieces to a plate while the rest cook.
05 -
Stir together chili sauce and mayonnaise in a small bowl until smooth. That’s it!
06 -
Take a baguette and spread the mayo on both top and bottom halves. Add pâté to the bottom if that’s your thing. Pile on some grilled pork, cucumbers, pickled veggies that have been drained, jalapeños, and cilantro. If you have Maggi seasoning, sprinkle a bit on at the end. Time to eat!
# Notes:
01 -
For the best flavors, give your pickled veggies a full 24 hours in the fridge.
02 -
Slightly freezing pork makes slicing it thinly a piece of cake.
03 -
If using a skillet indoors, know that the marinade can create smoky aromas—ventilate well!