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Pork Banh Mi Sandwiches

These Pork Banh Mi Sandwiches are a vibrant fusion of sweet, savory, and tangy flavors. This quick 30-minute recipe features marinated diced pork grilled to perfection and paired with crisp pickled radishes, cucumbers, and carrots. Served on toasted French bread with optional mayonnaise for added richness, each sandwich captures the bold essence of Vietnamese street food. Ideal for four servings, it’s a fresh and flavorful meal with a satisfying crunch and a punch of umami.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 loaf French Bread

  • 1 tbs Soy Sauce

  • 1 tbs Sugar

  • 2 tbs Rice Vinegar

  • 2 tbs Fish Sauce

  • 3 tbs Brown Sugar

  • 1 tbs Sesame Oil

  • 1 tbs Vegetable Oil

Fridge and Freezer

  • ¼ cup Mayonnaise (optional)

  • 1 lb diced Pork, thawed

  • 1 bunch Radishes

  • 1 Cucumber

  • 1 Carrot

  • 1 tbs minced Ginger

  • 1 tbs minced Garlic

Directions

  1. Wash hands with soap and water. In a medium bowl, combine the fish sauce, brown sugar, ginger, garlic, coconut aminos, sesame oil and vegetable oil. Add the pork and stir to coat. Place in the fridge.

  2. Wash the vegetables. Peel and grate the carrot. Remove the roots and stems from radishes and thinly slice. Peel and thinly slice the cucumber.

  3. Add all vegetables to a large bowl. Sprinkle the vegetables with the white sugar, then pour the rice vinegar over the top. Toss to coat, then set aside to marinate.

  4. Heat a large grill, griddle, or skillet over medium high heat. Add the pork and its marinade and cook the pork until browned, stirring occasionally.

  5. Heat the oven to broil. Halve the French bread lengthwise and toast it, cut side up, for 1-2 minutes in the oven (be careful, the oven will be very hot and the bread will toast quickly).

  6. Spread mayonnaise on the bread (optional). Top with pork and marinated vegetables (draining the marinade first). Top with the other half of the bread and cut into 4 sandwiches. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*To make this recipe egg-free, omit mayonnaise.

*To make this recipe sesame-free, omit the sesame oil.

<ul><li>See how to peel cucumber here: https://www.youtube.com/watch?v=f99iaiK1Xe0</li><li>See how to peel carrots here: https://youtu.be/4lq9Asq07-c?si=Dtn53FD65m4_KMOf</li><li>See how to grate carrots here: https://youtu.be/NEKiIzfxFvc?si=vq0S5YIcJXnkOuYJ</li></ul>

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