Banh Mi Sandwich Recipe

Baguettes: The foundation of the sandwich, providing a crispy and airy texture.

Pork tenderloin: Thinly sliced to ensure quick cooking and tender bites.

Cucumber: Adds a refreshing crunch to the sandwich.

Pickled carrots and daikon: These tangy vegetables add a unique flavor and texture.

Cilantro: Fresh herbs that bring a burst of aroma and flavor.

Mayonnaise: Adds creaminess and richness to the sandwich.

Soy sauce: Used to marinate the pork, adding a savory depth.

Fish sauce: Enhances the umami flavor in the pork marinade.

Sugar: Balances the savory and salty elements in the marinade.

Garlic: Adds a pungent and aromatic flavor to the pork.

Vegetable oil: Used for cooking the pork, ensuring it is tender and juicy.

When marinating the pork, ensure that the soy sauce, fish sauce, sugar, and garlic are evenly distributed by massaging the mixture into the meat. This helps the flavors penetrate deeply, resulting in a more flavorful pork tenderloin. Additionally, for an extra burst of flavor, let the pork marinate for a longer period, ideally overnight in the refrigerator.

• baguettes - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and crust, making them a good alternative for the sandwich.

• thinly sliced pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can be thinly sliced and marinated similarly to pork tenderloin.

• sliced cucumber - Substitute with sliced zucchini: Zucchini has a similar crunch and mild flavor, making it a suitable replacement.

• pickled carrots and daikon - Substitute with pickled radishes and red cabbage: These vegetables provide a similar tangy flavor and crunchy texture.

• fresh cilantro - Substitute with fresh basil: Basil offers a different but equally fresh and aromatic flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and a slight tang, similar to mayonnaise.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce provides a complex, savory flavor that can mimic the depth of fish sauce.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good alternative to sugar.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• vegetable oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of vegetable oil.

• To store leftover pork tenderloin, place it in an airtight container and refrigerate for up to 3 days. This will keep the meat juicy and flavorful.
• Keep the baguettes in a bread box or a paper bag at room temperature for up to 2 days. Avoid storing them in plastic bags as this can make them soggy.
• For the pickled carrots and daikon, transfer them to a glass jar with a tight-fitting lid and refrigerate. They can last up to 2 weeks and will continue to develop their tangy flavor.
• Store the mayonnaise in its original container in the refrigerator. Make sure to use it within its expiration date.
• To freeze the pork tenderloin, place the cooked slices in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. This method prevents the slices from sticking together. They can be frozen for up to 2 months.
• When ready to use frozen pork tenderloin, thaw it in the refrigerator overnight. Reheat in a pan over medium heat until warmed through.
• Avoid freezing the baguettes as they can lose their texture. If you must, wrap them tightly in aluminum foil and place in a freezer bag. Thaw at room temperature and reheat in the oven for a few minutes to restore crispiness.
• For a quick assembly, keep all components separate until ready to serve. This ensures the baguettes remain crisp and the vegetables fresh.
• If you have leftover assembled banh mi sandwiches, wrap them tightly in plastic wrap and store in the refrigerator for up to 1 day. Reheat in the oven wrapped in foil to maintain the texture of the baguettes.
• To maintain the freshness of cilantro, store it in a glass of water in the refrigerator, covering the leaves with a plastic bag. This keeps it vibrant and fresh for up to a week.

• Preheat your oven to 350°F (175°C). Wrap the banh mi sandwich in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until the pork tenderloin is warmed through and the baguette is crispy.

• If you prefer a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the banh mi sandwich inside for 8-10 minutes. Keep an eye on it to ensure the baguette doesn't burn.

• For a stovetop method, heat a non-stick skillet over medium heat. Wrap the banh mi sandwich in aluminum foil and place it in the skillet. Cover with a lid and heat for about 5-7 minutes on each side, flipping halfway through.

• If you're in a rush, you can use the microwave. Wrap the banh mi sandwich in a damp paper towel to keep the baguette from getting too tough. Microwave on medium power for 1-2 minutes, checking halfway to ensure even heating.

• To maintain the crispiness of the baguette, you can use a combination method. First, microwave the banh mi sandwich wrapped in a damp paper towel for 30-45 seconds. Then, transfer it to a preheated oven or toaster oven at 350°F (175°C) for an additional 5-7 minutes.

• If you have an air fryer, preheat it to 350°F (175°C). Place the banh mi sandwich inside and heat for 5-7 minutes. This method will help keep the baguette crispy while warming the pork tenderloin and other ingredients evenly.

• Bowl: Use this to marinate the pork with the soy sauce, fish sauce, sugar, and garlic.

• Pan: Heat the oil in this to cook the marinated pork until fully cooked.

• Knife: Slice the baguettes and cucumber with this.

• Cutting board: Place the baguettes and cucumber on this while slicing.

• Spatula: Use this to stir and flip the pork while cooking.

• Measuring cups: Measure out the mayonnaise, soy sauce, fish sauce, and sugar with these.

• Spoon: Use this to spread the mayonnaise on the baguettes.

• Tongs: Use these to layer the cooked pork, cucumber slices, pickled carrots and daikon, and cilantro inside the baguettes.

• Plate: Serve the assembled banh mi sandwiches on this.

Marinate in advance: Marinate the pork the night before to save time on the day of preparation.

Pre-slice vegetables: Slice the cucumber and prepare the pickled carrots and daikon ahead of time.

Use store-bought pickles: Opt for store-bought pickled vegetables to cut down on preparation time.

Batch cook pork: Cook a larger batch of pork and store leftovers for quick assembly later.

Pre-slice baguettes: Slice the baguettes in advance and store them in an airtight container.