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Bahn Mi Sandwich

Ultimate Bahn Mi Sandwich Recipe for Flavor Lovers

This Bahn Mi Sandwich is a must-try for flavor lovers, showcasing marinated pork and vibrant toppings.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 8 hours
Total Time 8 hours 40 minutes
Servings: 4 sandwiches
Course: Uncategorized
Cuisine: Vietnamese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinated Pork
  • 1 pound Pork Tenderloin Main protein; incredibly tender and flavorful.
  • 2 stalks Lemongrass Adds a bright, citrusy flavor.
  • 3 tablespoons Fish Sauce Key for umami depth.
  • 2 tablespoons Oyster Sauce Balances sweet and salty notes.
  • 2 tablespoons Lime Juice Provides acidity to the marinade.
  • 1 tablespoon Maple Syrup Sweetens the savory.
  • 1 tablespoon Brown Sugar Can swap in for maple syrup if needed.
  • 5 cloves Garlic Essential aromatics; fresh is best.
  • 1 inch Ginger Essential aromatics; fresh is best.
  • 2 teaspoons Toasted Sesame Oil Brings a nutty richness.
  • 1 teaspoon Chili Paste For a kick of heat.
For the Pickled Vegetables
  • 1 cup Rice Vinegar Key for pickling; use unseasoned.
  • ½ cup Sugar Essential for a sweet and sour taste.
  • 2 medium Carrots Crunchy texture and flavor.
  • 1 medium Daikon Radish Can swap for regular radish if needed.
For Assembly
  • 1 large French Baguette The perfect vessel for the sandwich.
  • optional Pâté Adds rich depth.
  • ¼ cup Mayonnaise Great spread.
  • 2 tablespoons Chili Sauce For added heat.

Equipment

  • Grill
  • skillet
  • Toaster
  • resealable plastic bag
  • Small saucepan
  • jar

Method
 

Step-by-Step Instructions
  1. Marinate the Pork: Slice the pork tenderloin lengthwise into thin cuts. Combine with lemongrass, fish sauce, oyster sauce, lime juice, maple syrup, ginger, garlic, toasted sesame oil, and chili paste in a resealable bag. Refrigerate for 6-8 hours.
  2. Pickle the Vegetables: Heat rice vinegar, water, and sugar over medium heat until dissolved. Pour over matchstick carrots and daikon in a jar. Cool and refrigerate for at least 30 minutes.
  3. Prepare for Grilling: Remove marinated pork from the fridge and let sit at room temperature for 30 minutes. Preheat grill or skillet over medium-high heat.
  4. Toast the Baguette: Cut baguette in half lengthwise and lightly toast the insides until golden brown, about 2-3 minutes.
  5. Cook the Pork: Grill marinated pork slices for about 2 minutes on each side until browned and charred, aiming for an internal temperature of 145°F.
  6. Assemble the Sandwiches: Spread mayonnaise and optional pâté on the toasted baguette. Layer grilled pork, pickled vegetables, fresh cucumber slices, jalapeño, and cilantro. Serve immediately.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Keep pickled vegetables separate to maintain crunchiness. Prepare the marinade and pickled vegetables up to a week in advance for convenience.

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