Experience the fusion of flavors in these authentic Vietnamese Pork Banh Mi Sandwiches. Tender, marinated pork combined with crunchy pickled vegetables and fresh herbs makes this sandwich a delightful explosion of taste and texture.

4-6 SERVINGS 3 HOURS MOSTLY UNATTENDED

INGREDIENTS

For the Pork Marinade: 1 lb pork tenderloin or pork shoulder, thinly sliced

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon sugar

2 cloves garlic, minced

1 teaspoon black pepper

1 tablespoon vegetable oil

1 cup carrots, julienned

1 cup daikon radish, julienned

For the Pickled Vegetables: 1 cup cucumber, julienned

1 cup rice vinegar

1 cup water

2 tablespoons sugar

1 tablespoon salt

For the Sandwich: 4 crusty baguettes, split lengthwise

1/2 cup mayonnaise

1 tablespoon sriracha (optional)

Fresh cilantro

Sliced jalapeños

Cucumber slices

INSTRUCTIONS

In a bowl, mix soy sauce, fish sauce, sugar, minced garlic, black pepper, and vegetable oil.

Add the pork slices, ensuring they are well coated. Marinate for at least 30 minutes or overnight for best results.

Prepare the Pickled Vegetables: In a saucepan, combine rice vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve.

Place the carrots, daikon radish, and cucumber in a jar or bowl. Pour the vinegar mixture over the vegetables. Let it cool to room temperature, then refrigerate for at least 1 hour.

Cook the Pork: Heat a grill or skillet over medium-high heat. Cook the marinated pork slices until browned and cooked through, about 3-4 minutes per side.

Assemble the Sandwiches: Mix mayonnaise with sriracha (if using) and spread it on the cut sides of the baguettes. Layer the cooked pork on the bottom half of each baguette. Top with pickled vegetables, fresh cilantro, sliced jalapeños, and cucumber slices. Place the top half of the baguette over the fillings and press down gently.

Serve the Pork Banh Mi Sandwiches immediately, or wrap them tightly in parchment paper for a picnic or lunch on the go.