YumVerseEats
Pork Banh Mi
A pork banh mi with quick-seared pork, pickled carrot and daikon, and fresh herbs on a baguette.
RECIPE AT A GLANCE
20
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
A quick pickle on the carrot and daikon gives the sandwich its signature crunch and tang in just 15 minutes. Searing the pork hot and fast keeps it juicy under all the fresh toppings.
Quick Fixes
Pickle not tangy enough: let it sit longer or add a splash more vinegar.
Pork dry: slice it thin and don't overcook it.
Ingredients
Protein
Seasoning
• 1 tablespoon fish sauce
Sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ⅓ cup rice vinegar
• 2 tablespoons sugar
• ⅓ cup mayonnaise
• 1 teaspoon sriracha
Vegetables
• 1 cup shredded daikon
Pasta & Grains
Topping
• ¼ cup fresh cilantro
• 1 jalapeño, thinly sliced
How to Make It
1
Combine the carrot and daikon with the rice vinegar and sugar in a bowl and let sit at least 15 minutes, stirring occasionally.
2
Toss the pork with soy sauce, fish sauce, honey, and garlic. Heat the olive oil in a skillet over medium-high heat, add the pork, and cook 4 to 5 minutes, turning, until browned and cooked through.
3
Stir the sriracha into the mayonnaise and spread it on the cut baguette pieces, then layer the pork onto the bread.
4
Drain the pickled carrot and daikon and pile it onto the sandwiches, then add cucumber, cilantro, and jalapeño.
5
Serve immediately.
Store
Store the pork and pickled vegetables separately up to 3 days; assemble fresh.
Reheat
Reheat the pork gently and assemble with fresh bread and toppings.
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MORE READER FAVORITES
15
min active
·
30
min total
10
min active
·
35
min total
15
min active
·
35
min total
15
min active
·
35
min total
Avo's Tip
Start the quick pickle first — it just needs time to sit while you prep everything else.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• What if I can't find daikon?
Use all carrot, or substitute thinly sliced radish.
• Can I use leftover pork?
Yes. Sliced leftover pork roast or tenderloin works well here too.
• What bread is traditional?
A light, crisp Vietnamese baguette is traditional; a French baguette works well too.
Pork Banh Mi
Ingredients
—
—
1 lb pork tenderloin, thinly sliced
—
—
1 tablespoon soy sauce
—
—
1 tablespoon fish sauce
—
—
1 tablespoon honey
—
—
2 cloves garlic, minced
—
—
1 tablespoon olive oil
—
—
1 cup shredded carrot
—
—
1 cup shredded daikon
—
—
⅓ cup rice vinegar
—
—
2 tablespoons sugar
—
—
⅓ cup mayonnaise
—
—
1 teaspoon sriracha
—
—
1 baguette, cut into 4 pieces and split
—
—
1 cucumber, thinly sliced
—
—
¼ cup fresh cilantro
—
—
1 jalapeño, thinly sliced
Instructions
1
Combine the carrot and daikon with the rice vinegar and sugar in a bowl and let sit at least 15 minutes, stirring occasionally.
2
Toss the pork with soy sauce, fish sauce, honey, and garlic. Heat the olive oil in a skillet over medium-high heat, add the pork, and cook 4 to 5 minutes, turning, until browned and cooked through.
3
Stir the sriracha into the mayonnaise and spread it on the cut baguette pieces, then layer the pork onto the bread.
4
Drain the pickled carrot and daikon and pile it onto the sandwiches, then add cucumber, cilantro, and jalapeño.
5
Serve immediately.
20
min
active
30
min
total
4
servings
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