This simple recipe for banh mi with juicy lemongrass pork is loaded with fresh flavors and crisp pickled veggies, and is simple enough to prepare in the comfort of your own kitchen!
Recipe
Banh Mi
by Ingrid Beer
Category: Sandwich
Cuisine: Vietnamese
Yield: Makes 4 sandwiches
Nutrition Info: 575 calories per sandwich
Prep Time: 30 minutes (not including marination)
Cook time: 10 minutes
Total time: 40 minutes
Sandwich Ingredients:
- 1 pound pork tenderloin, sliced thinly
- 3 tablespoons soy sauce (plus more to sprinkle on the roll)
- 3 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon finely minced lemongrass
- 1 teaspoon grated ginger
- 1 teaspoon garlic, pressed through garlic press (about 4 cloves)
- Pinch black pepper
- ½ cup mayonnaise
- 1 teaspoon Sriracha (use more if you like it a little more spicy!)
- Vegetable oil, about 1 tablespoon
- 4 medium-size, soft French rolls
- Cucumber slices (about 2 Persian cucumbers)
- Jalapeno slices, optional
- Cilantro leaves
Pickled Vegetables Ingredients:
- 4 ounces shredded carrots (about half a bag, store bought)
- 1 bunch radishes, sliced into thin matchsticks, or shredded
- 1 cup rice vinegar
- ½ cup water
- 3 tablespoons sugar
- 1 tablespoon salt
- Prepare you pickled veggies by adding the carrots and radishes to a large container (you can also use a bowl). In a mason jar, measuring cup or other vessel, combine the rice vinegar, the water, the sugar and the salt, and whisk to dissolve (the mason jar is great for this as you can seal it and shake it). Pour the liquid over the veggies, and allow to marinate for at least an hour, or even overnight.
- Prepare your pork by adding the slices to large bowl (you can even use a large ziplock bag), and then add in the rest of the ingredients up to and including the pinch of black pepper, and toss to coat. Marinate for at least an hour, or even overnight.
- When you're ready to prepare your banh mi, mix together the mayonnaise with the Sriracha and set aside.
- Place a cast-iron skillet or grill pan over high heat, and allow it to become very, very hot. Drizzle into the pan about 2 teaspoons of oil, then working in batches, add in some of the pork in an even layer, and allow it sear and caramelize on that first side for about 1 minute. Flip and caramelize on the other side as well. (Since the meat is sliced so thinly, it won't take long at all to cook through—just allow it to get nice and charred). When done, remove it from the pan and repeat with the rest of the pork.
- To build the sandwiches, cut the French rolls in half lengthwise, and spread some of the mayo on both sides. Sprinkle a few drops of soy sauce over the mayo (this is traditional—Maggie seasoning is often used as well), then add a layer of the pork, followed by a generous amount of the pickled veggies, some cucumber slices, some jalapeno slices (if using), and a generous amount of cilantro leaves, and enjoy!
Tips and Tidbits for my Banh Mi Recipe:
- Prep and marinate overnight for extra flavor: While you can certainly do a quick 1 hour marination of the pork and the pickled veggies, you'll get a lot more bang for your buck in the flavor department if you leave them overnight. Plus, you'll have your components pretty much ready to go for the next day!
- Choosing lemongrass: I've seen lemongrass paste in the stores recently (near the prepared ginger and garlic), and that's fine to use. But to use fresh lemongrass, choose a nice fresh yellow stalk, cut off the bottom and use only the top, more pale-yellow part. Bruise it by hitting it with the back of your knife a few times, them cut it in half lengthwise, and proceed to mince it finely. It can be a bit tough and stalky, so take care when mincing.
- Pork tenderloin for a juicy result: I love pork tenderloin for this recipe, because it stays wonderfully tender and juicy, but you can also use pork loin (sliced very thinly), or pork butt/shoulder sliced thinly as well.
- A job for a heavy bottom skillet or grill pan: Since my grill pan is not that big, I like to use my cast-iron skillet for this because I like the surface area. I get it very, very hot and lay a batch of the pork slices in an even layer to quickly sear until slightly charred.
Banh Mi with Lemongrass Pork, So Tender, Juicy and Flavorful
Here's the wonderful thing about banh mi: it's actually quite easy to make at home using some basic ingredients that impart the flavor profile you're craving; and in this case, it is the flavor of tender, juicy, and succulent lemongrass pork.
Traditionally, pork shoulder or pork loin steaks are cut very thin and marinated in lemongrass, sugar, garlic, soy sauce, ginger, and a hint of fish sauce. But for my banh mi recipe, I'm using pork tenderloin for a more tender and juicy cut of meat. Generously marinated and slightly charred from the sear in a screaming hot pan, this sandwich is loaded with flavor!
And the accompanying pickled carrots and radishes (daikon is traditional, but I'm using regular red radishes here) can be made with either a quick 1 hour pickling in a simple solution of rice vinegar, water, salt and sugar, or left to mingle together overnight if you're looking to prep ahead, or to impart more flavor.
For the bread, I opt for medium-size French rolls, the kind with the very soft and almost “cotton-y” interior and soft-yet-slightly-crisp exterior (typical for banh mi); rather than the chewy, super crusty, and hard to bite through baguettes.
Then, all that's left to prepare is a quick spicy mayo (made with only Sriracha and mayo—super easy!), and to stuff all of those scrumptious components into your roll for your own homemade banh mi.
Who knew preparing something so seemingly exotic, so flavorful, at home could be so simple?!
A Delicious Vietnamese Sandwich with a French Influence
Here in Los Angeles and nearby cities we have a rich and amazing tapestry of cultures. We have Thai Town, Koreatown, Chinatown, El Pueblo, Little Armenia, Little Ethiopia, Little Tokyo, and Little Saigon—our Vietnamese center—just to name a few...
Each brings its distinct flair and unique flavor, especially when it comes to food, that wonderful gift that connects us to each other when we long to gather and make our bellies full on one another's unique dishes.
Vietnamese cuisine is one of my favorites, and with its fresh, complex, and layered flavors, it keeps my palate wanting more. One of the most delicious and beloved snacks or light meals that the Vietnamese culture has contributed to the grab-and-go food arena is banh mi, or the banh mi sandwich.
Banh mi translates to “bread” (among a variety of foods, including bread), but it also refers to a sandwich made on a baguette with meat. This delicious and incredibly colorful and flavorful sandwich was born of the French influence in Vietnam, when soft baguettes became a common staple (and actually, the Vietnamese have been known to make their baguettes with both wheat and rice flour).
So Banh mi represents a beautiful combination of both cultures, using the baguette as a base for other French ingredients such as mayo or pate, along with Vietnamese ingredients such as pickled vegetables (cucumber, carrot and daikon radish), coriander and lemongrass.
And for the meat portion of the banh mi, classic options are lemongrass pork, ground pork, grilled chicken, or just the pate, each of which are very flavorful and often grilled or sauteed (apart from the pate), then stuffed into the roll with the fresh, crisp and cool ingredients.
Bon Appetit!
Craving more recipes like this? Check out this Vietnamese Fried Chicken.
All That I'm Eating
There are so many colours and flavours going on with these they sound great. I have tried banh mi before but not tried making it myself so I really should!
The Cozy Apron
I hope that you do—I think that you'll enjoy!
Karly
The pickled veggies are to die for! Love all the color in this sandwich! Can't wait to try.
The Cozy Apron
I was actually surprised at just how incredibly bright & colorful the veggies got! The radishes turned everything bright pink! So delicious...
Norma
Is there an error with the garlic amount? 4 cloves of garlic makes more than a teaspoon.
The Cozy Apron
Hi Norma, no error. It depends on the size of the cloves. I used 4 medium-small, and my teaspoon was, perhaps, a bit "heaping". (I like a little extra garlic!) Use 3-4 cloves, the recipe can definitely take it.
Patti
Do you have a recipe for the liver pate part?
The Cozy Apron
Hi Patti, I do not. This recipe is one specifically for the lemongrass pork.
Tony
This past weekend I made 2 types of Banh Mi sandwiches, chicken, and pork I used my instant pot, what an easy way to cook the meat, I love these sandwiches!!!
The Cozy Apron
Hey Tony, what a coincidence! How fun! Well, you've got another tasty recipe with this one, now...hope you give it a try and enjoy it!
Beverly Cruz
Tried this, I currently live in a place where Banh Mis are sold everywhere and I have been craving something amazing. Everywhere that I’ve tried have just been ok even the $18 ones. This marinade was perfect really amazing and way better then anything I’ve paid $ for!
The Cozy Apron
Hi Beverly, what a compliment—thanks so much for sharing that!
$18 is not cheap, so I'm very glad you found our recipe to be better than those you've paid for...and now you can prepare your own banh mi any time the craving hits! 😉
Katie
This has totally inspired me - can't wait to try out these flavours and get transported back to Vietnam!
The Cozy Apron
Katie, I'm so excited to read that—I hope you enjoy the fun flavors in this recipe!
Happy cooking!
Jodi
Just fed it to my kids (16, 13, 10). We all loved it. Did plain mayo for the one who hates spicy things. A very tasty dinner.
The Cozy Apron
Jodi, how fun! What an adventurous bunch you have!
So happy the recipe was enjoyed by all, and I thank you for sharing your experience.
Arpita
This is such a great dish!! I recently returned from a trip to Vietnam and this was one of my favourite things to eat there. The lemongrass infused meat is so incredible! Thank you for sharing this recipe. I hope to try it very soon 🙂
The Cozy Apron
Hi Arpita, hope you give it a try!
Margaret
Am making “pinwheels” for snacks at a christening. Love a bahn mi. Wondering about using Indian nan then the rest of the bahn mi ingredients. It will be different, but I hope for happy results.
Any comments/suggestions???
The Cozy Apron
Margaret, what an absolutely creative idea! Kudos for that—I love it! 🙂
Yeah, you should do these, and they, of course, can easily be served cold/cool.
The main thing to think about is the wrap you choose to use. If that naan is thin and very pliable, then that means it will easily roll up and not crack and make a mess when folks pick it up. Lavash can be another good option, or even a large flexible flour tortilla wrap, as those are most commonly used for the cut, pinwheel-style presentation.
The main star will be the inner ingredients anyway, so I'd say that whatever you choose as a wrap will be secondary as far as flavor goes, anyway. Go for most flexible with that, and then just use the rest of the recipe ingredients as filling.
The other alternative is to just use the French rolls as directed, only cut them into smaller two-three bite size "sammies". Hope this helps, and that you have a blast!
Matt Hodge
Came across this recipe while looking to make something new at the firehouse utilizing pork. HUGE hit and tripling the recipe is managable to make for 12. Definitely prep a day in advance to really let the marinade do its magic! Cast iron is a plus for searing. Thanks!
The Cozy Apron
Hi Matt! I'm so honored you chose this recipe to share at the firehouse—how awesome, and I hope all enjoyed! 😉
Thanks for sharing your experience here for others to read, and I hope you get the chance to peruse the site and find some more fun & tasty recipes to share!
Krista
YUM! I prepped this yesterday and made it for dinner tonight and it was so delicious!! I would say the lemongrass paste made the pork so yummy - I have never used it before! I have had a bad recipe experience with fish sauce and subbed oyster sauce instead (which I already had on hand), that was the only modification I made. I also bought pork loin from our local butcher shop and the young kid working the counter was kind enough to pre-slice the pork loin for me.
The Cozy Apron
Hey Krista, glad you had such a great experience with this recipe!
Yeah, having the butcher slice the pork nice and thin is such a great short cut, just perfect; and the oyster sauce is a good substitute as well.
Thanks so much for sharing with me!
Christopher Murawski
First time using Mayo in a marinade—unless I read wrong?
The Cozy Apron
Hey Christopher! The mayo is not actually for the marinade, but is used for the spread component on the rolls before assembly. 😉
In that second recipe step you'll see that you'll want to marinate the meat in all of those first listed ingredients up through (and including) the black pepper. The mayo gets mixed with the sriracha to spread on the rolls.
Hope that clears things up for you. Enjoy!
Christopher Murawski
Thanks! I actually DID use it the first time around—resulted in an interesting sear—still good!
The Cozy Apron
Haha! Ok! Well, glad it still turned out tasty!
Naomi
This is a fabulous recipe! My kids (10&12) ask for it repeatedly and my husband who travels all over the world says it the best he has ever tasted!. There is so much flavor and color it is truly a joy to make and eat.
The photos of the Banh mi are gorgeous too. Do you sell them?
The Cozy Apron
Hi Naomi, what a compliment to the recipe and the photos! So glad you all have enjoyed these!
(And as far as selling our images, funny enough, we've never thought of it!) 😉
Bill Hankes
This recipe is simply outstanding. It does take some serious prep time, but is it ever worth it! The melody of flavors from the pickled vegetables, to the lemongrass-marinated pork, to the jalapeno is mesmerizing. Every bite. This Banh Mi is among the best sandwich creations ever, and one of the tastiest meals to be found.
I'm not quite the accomplished chef as Ingrid, so the prep time alone took me more than an hour. In fairness, there may have been some wine involved... Since this is my second time making this recipe, and knowing the work involved, I doubled the pork amounts so I can freeze a batch for later.
Also, I found that the "bunch of carrots" and radishes yields far more veggies than four sandwiches can accommodate, but I'n not complaining; they will be put to good use.
Thank you for sharing this recipe; it has brought joy to me and my family!
The Cozy Apron
Bill, wow...what an eloquent and lovely comment. Thanks so much for taking the time to share your experience with the recipe in such wonderful detail, as I'm sure it will be helpful to others looking to prepare this. You made my evening with your kind words!
I'm thrilled that you and your family enjoyed this flavorful sandwich, and your idea to double up on things and then freeze them is great—it'll certainly make your next round much quicker! 😉
Again, glad you enjoyed, and here's to many more adventures in the kitchen. Happy cooking, Bill!
trina n
I absolutely love this sandwich!! Everything about it was fabulous! :))
The Cozy Apron
Hi Trina, so happy you enjoyed it!
katie mcgovern
Just made this for dinner with leftover pork loin roast, just fried it off in a little butter. Unfortunately i didnt have any lemongrass.
It was seriously tasty even with my little adjustments. Hubby declared it delicious and he is a sandwich fiend!
Will definitely be keeping this on rotation.
Thanks for the recipe!
The Cozy Apron
Katie, I love what you shared! Makes my heart super happy that both you and your hubby enjoyed (especially since he's such a sandwich connoisseur!), and this yummy and flavorful recipe will be going into rotation for you.
Thanks for sharing your experience with me, and happy cooking to you, Katie!
Kim A
I've long adored Banh Mi sandwiches, but have never made them at home. Am excited to try your recipe this weekend at our family cottage. Since it's hot summertime for me right now, do you think we could quickly grill the thin slices of pork (have you ever grilled it)? Or do you think we'll miss out some of that delicious maillard flavour you get from searing in cast iron?
The Cozy Apron
Hi Kim, fantastic question! Absolutely make these using the grill! You will get lots of flavor, and this is often how they make it for the street food version. (Just take care not the lose the thin slices through the grates of the grill...)
I'm very excited you're planning on preparing these this weekend...may you and your family thoroughly enjoy them! 🙂