This recipe for a banh secret intelligence service sandwich starts with a crusty french roll that ’ mho piled high with tender slices of barbecued pork barrel, pickled vegetables and fresh herb for a hearty meal that ’ mho full moon of flavors, colors and textures !I love to make my favorite restaurant stylus sandwiches at dwelling including Monte Cristo sandwiches, Cuban sandwiches and this fresh and delicious banh mi .
Reading: Banh Mi Sandwich
We are a family of sandwich lovers – it ’ s not uncommon for sandwiches to be on the menu on nights where I don ’ thymine spirit like cooking. This vietnamese banh nautical mile sandwich is a little more exotic than your typical ham and cheese or insignificant butter and jelly, but it ’ sulfur surprisingly easy to make. This is not a 100 % authentic translation of the traditional recipe, but it ’ s one that everyone over here enjoys ( hold the chiles for the kids ! ) .
What is in a banh mi sandwich?
The traditional interpretation of this sandwich is a french baguet wind with pickled carrots and radish, cucumbers, coriander and any assortment of meats. These sandwiches typically contain pork, such as grill pork, pate or a combination of the two. The sandwich is constantly spread with mayonnaise and often contains a piquant element such as thinly sliced fresh chilies .
How do you make a banh mi sandwich?
This recipe starts with thinly sliced pork barrel, which goes into a marinade that contains soy sauce, brown boodle, lemongrass, pisces sauce and garlic. While the pork barrel is in the marinade, prepare your pickled vegetables. The pork barrel goes on the grill to cook until golden embrown. The pork is then layered onto a baguet along with mayonnaise, pickled vegetables, cucumbers, coriander and chilies. Serve and love !
Tips for the perfect sandwich
- If you’re not into spicy, it’s totally fine to omit the chilies.
- My local grocery store carries daikon radish, it looks like a long white root vegetable. If you can’t find it at your regular grocery store, try an Asian market.
- Partially freeze your pork tenderloin, it’ll make it much easier to cut into thin slices.
- Prepare the pickled vegetables and pork up to 24 hours in advance.
- Serve your sandwiches immediately after you prepare them.
- I prefer to grill my pork, but you can also cook it on the stove in a pan.
- Lemongrass can be found in the produce section of most grocery stores. Remove the tough outer coating then mince the tender interior layer.
banh mi sandwich variations
This is a basic recipe to prepare these classical sandwiches, but you can add early ingredients to customize the flavors to your tastes .
- Protein: Try using thinly sliced chicken or slabs of tofu instead of pork tenderloin. You can also add thin slices of pork pate to the sandwich for an authentic flavor. If you can find a local Asian market, you can also add Vietnamese sausage or cold cuts to your sandwich.
- Vegetables: Add other veggies to your pickling mix such as red onions. You can also substitute classic red radishes for the daikon radish.
- Herbs: I like to add other fresh herbs that I have on hand, such as fresh mint leaves or thinly sliced green onion.
Skip the local sandwich patronize and make banh security service at home. You won ’ thymine be disappointed !
More sandwich recipes to try
Banh Mi Video
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Banh Mi Sandwich
This recipe for a banh mi sandwich starts with a crusty french roll that’s then piled high with tender slices of pork, pickled vegetables and fresh herbs for a hearty meal that’s full of flavors, colors and textures!
Prep Time
15
minutes
Cook Time
20
minutes
Marinating Time
30
minutes
Total Time
1
hour
5
minutes
Servings
4
sandwiches
Calories
568
kcal
generator
Ingredients
For the pork
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▢
1 pound pork barrel tenderloin thinly sliced
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▢
2 tablespoons soy sauce sauce
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▢
2 tablespoons fish sauce
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▢
3 tablespoons brown sugar
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▢
2 tablespoons lemongrass minced
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▢
1 teaspoon minced garlic
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▢
2 teaspoons sesame oil
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▢
1 tablespoon vegetable oil
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▢
salt and pepper to taste
For the picked vegetables
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▢
Read more: Bánh mì – Wikipedia
3/4 cup radish radish shredded or julienned
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▢
3/4 cup peeled and shredded or julienned carrot
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▢
1/4 cup rice vinegar
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▢
1 tablespoon granulated sugar
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▢
1 tablespoon water
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▢
salt to taste
For the sandwiches
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▢
4 french rolls or 1 baguet If using a baguet, cut into 4 pieces. Bread should be split lengthways .
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▢
1/4 cup mayonnaise
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▢
1/4 cup coriander leaves
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1/2 cup thinly sliced cucumbers
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▢
2 tablespoons thinly slit chilies optional
Instructions
For the pork
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Place the soy sauce, fish sauce, brown sugar, lemongrass, garlic, sesame oil and vegetable oil in a large bowl.
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Whisk to combine. Add the pork and toss to coat.
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Cover and refrigerate for at least 30 minutes or up to 1 day.
For the pickled vegetables
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Combine the rice vinegar, sugar, water and salt; stir until thoroughly mixed. Add the carrots and daikon radish and toss to coat. Let sit for at least 10 minutes.
For the sandwich
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Heat an outdoor grill or indoor grill pan to medium high heat. Add the pork in a single layer to the pan. You may need to work in batches. Cook for 3-4 minutes per side or until browned and cooked through. You can also do this in a pan on the stove if you don’t have a grill.
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Repeat the process with any remaining pork.
- Spread the mayonnaise evenly over the bottom pieces of boodle. Divide the sliced pork barrel evenly between the sandwiches .
- Top the pork with the pick vegetables, cucumbers, cilantro leave and chiles ( if using ) .
- Place the clear piece of boodle on and serve immediately .
Nutrition
Calories:
568
kcal
|
Carbohydrates:
61
g
|
Protein:
32
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Cholesterol:
65
mg
|
Sodium:
1178
mg
|
Fiber:
3
g
|
Sugar:
13
g
Read more: Hello world!
Tried this Recipe ? Tag me today ! Mention @ DinnerAtTheZoo or tag # dinneratthezoo This post was originally published on January 31, 2016 and was updated on February 7, 2020 with new content .
