Vietnamese bánh mì only exists because French colonists left behind baguette ovens in 1954—Saigon bakers improvised the rest.
Pork Banh Mi
Dive into a delicious fusion with our Pork Banh Mi, a speedy twist on the beloved Vietnamese street food! Featuring succulent pork tenderloin marinated in a zesty blend of soy sauce and garlic, this sandwich is layered with crisp veggies and a hint of fresh cilantro. Perfect for a quick lunch or an exciting dinner, it’s a flavor-packed bite that’ll transport your taste buds straight to the bustling streets of Vietnam!
Prep
40
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Fresh cilantro leavesoptional
- 4 cloves garlic, minced
- Jalapeño slices, fresh or pickledoptional
- 1 Persian cucumber or 1/2 English cucumber, seeded and cut into matchsticks
- ½ small red onion, thinly sliced
🥩Meat & Seafood(1)
- 2 pounds (907 grams) pork tenderloin (907 g)
🫙Pantry Staples(4)
- ¼ cup (50 grams) light brown sugar (50 g)
- 2 tablespoons (30 ml) neutral high-heat oil (such as safflower) (30 ml)
- 2 tablespoons (30 ml) rice vinegar (30 ml)
- ½ cup seasoned rice vinegar (120 ml)
🧂Spices & Seasonings(1)
- 1 tablespoon five spice powder (15 ml)
🍯Sauces & Condiments(3)
- 2 tablespoons (30 ml) hoisin sauce (30 ml)
- 2 tablespoons (30 ml) soy sauce (30 ml)
- Srirachaoptional
📦Other(4)
- 2 medium carrots, cut into matchsticks
- 1 small daikon, cut into matchsticks, or 8 radishes, slicedoptional
- 2 hoagie rolls, about 12 inches each, each cut into two portions
- Kewpie mayooptionalregular mayo can be used
👨🍳 Instructions
- 1
Preheat oven to 400°F with a rack in the center. In a 12-inch cast iron or other oven-safe skillet, whisk together the garlic, five spice powder, brown sugar, soy sauce, hoisin sauce, oil, and vinegar. Dry the pork tenderloin with paper towels. Add pork to pan and turn to coat completely with marinade. Let sit at room temperature for 30 minutes, turning occasionally.
- 2
Transfer skillet to oven and bake until tenderloin reads 145°F in the center, about 20 minutes depending on thickness. Let rest for 5-10 minutes before slicing thinly. Reserve the thickened marinade to spoon onto the sandwiches if you like.
- 3
While the pork marinates, place the cut vegetables into a shallow bowl. Pour the ½ cup vinegar overtop and stir to coat. Let sit until ready to assemble sandwiches, stirring occasionally. Before using, drain off excess vinegar.
- 4
Assemble the sandwiches with the sliced pork, pickled vegetables, Kewpie mayo, Sriracha, cilantro leaves, and jalapeño slices in the hoagie rolls.
💡 Pro Tips
- ✓Marinate pork at room temperature for exactly 30 minutes because enzymes in the marinade work 50% faster at 70°F than refrigerator temperature, maximizing flavor penetration without compromising food safety.timing30 minutes at 70°F
- ✓Pull pork at 140°F internal temperature since carryover cooking will raise it to the target 145°F during the 5-10 minute rest, preventing overcooking and moisture loss.technique140°F pull temp
- ✓Quick-pickle vegetables in a 3:1 ratio of vinegar to water with 2% salt by weight to achieve proper acidity (pH 3.4 or below) for safe preservation and optimal crunch retention.ingredient3:1 ratio, 2% salt, pH 3.4
- ✓Slice pork tenderloin against the grain at 1/4-inch thickness because cutting perpendicular to muscle fibers reduces chewing resistance by up to 40% compared to with-grain cuts.technique1/4-inch thickness
- ✓Use a cast iron skillet for even heat distribution at 400°F because its thermal mass prevents temperature drops when the cold pork is added, maintaining consistent Maillard reaction development.equipment400°F thermal stability
Share this recipe
Prep
40
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Vietnamese bánh mì only exists because French colonists left behind baguette ovens in 1954—Saigon bakers improvised the rest.
Pork Banh Mi
Dive into a delicious fusion with our Pork Banh Mi, a speedy twist on the beloved Vietnamese street food! Featuring succulent pork tenderloin marinated in a zesty blend of soy sauce and garlic, this sandwich is layered with crisp veggies and a hint of fresh cilantro. Perfect for a quick lunch or an exciting dinner, it’s a flavor-packed bite that’ll transport your taste buds straight to the bustling streets of Vietnam!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Fresh cilantro leavesoptional
- 4 cloves garlic, minced
- Jalapeño slices, fresh or pickledoptional
- 1 Persian cucumber or 1/2 English cucumber, seeded and cut into matchsticks
- ½ small red onion, thinly sliced
🥩Meat & Seafood(1)
- 2 pounds (907 grams) pork tenderloin (907 g)
🫙Pantry Staples(4)
- ¼ cup (50 grams) light brown sugar (50 g)
- 2 tablespoons (30 ml) neutral high-heat oil (such as safflower) (30 ml)
- 2 tablespoons (30 ml) rice vinegar (30 ml)
- ½ cup seasoned rice vinegar (120 ml)
🧂Spices & Seasonings(1)
- 1 tablespoon five spice powder (15 ml)
🍯Sauces & Condiments(3)
- 2 tablespoons (30 ml) hoisin sauce (30 ml)
- 2 tablespoons (30 ml) soy sauce (30 ml)
- Srirachaoptional
📦Other(4)
- 2 medium carrots, cut into matchsticks
- 1 small daikon, cut into matchsticks, or 8 radishes, slicedoptional
- 2 hoagie rolls, about 12 inches each, each cut into two portions
- Kewpie mayooptionalregular mayo can be used
👨🍳 Instructions
- 1
Preheat oven to 400°F with a rack in the center. In a 12-inch cast iron or other oven-safe skillet, whisk together the garlic, five spice powder, brown sugar, soy sauce, hoisin sauce, oil, and vinegar. Dry the pork tenderloin with paper towels. Add pork to pan and turn to coat completely with marinade. Let sit at room temperature for 30 minutes, turning occasionally.
- 2
Transfer skillet to oven and bake until tenderloin reads 145°F in the center, about 20 minutes depending on thickness. Let rest for 5-10 minutes before slicing thinly. Reserve the thickened marinade to spoon onto the sandwiches if you like.
- 3
While the pork marinates, place the cut vegetables into a shallow bowl. Pour the ½ cup vinegar overtop and stir to coat. Let sit until ready to assemble sandwiches, stirring occasionally. Before using, drain off excess vinegar.
- 4
Assemble the sandwiches with the sliced pork, pickled vegetables, Kewpie mayo, Sriracha, cilantro leaves, and jalapeño slices in the hoagie rolls.
💡 Pro Tips
- ✓Marinate pork at room temperature for exactly 30 minutes because enzymes in the marinade work 50% faster at 70°F than refrigerator temperature, maximizing flavor penetration without compromising food safety.timing30 minutes at 70°F
- ✓Pull pork at 140°F internal temperature since carryover cooking will raise it to the target 145°F during the 5-10 minute rest, preventing overcooking and moisture loss.technique140°F pull temp
- ✓Quick-pickle vegetables in a 3:1 ratio of vinegar to water with 2% salt by weight to achieve proper acidity (pH 3.4 or below) for safe preservation and optimal crunch retention.ingredient3:1 ratio, 2% salt, pH 3.4
- ✓Slice pork tenderloin against the grain at 1/4-inch thickness because cutting perpendicular to muscle fibers reduces chewing resistance by up to 40% compared to with-grain cuts.technique1/4-inch thickness
- ✓Use a cast iron skillet for even heat distribution at 400°F because its thermal mass prevents temperature drops when the cold pork is added, maintaining consistent Maillard reaction development.equipment400°F thermal stability