Bánh Mì

Name: Bánh Mì
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp. olive oil; 12 oz. pork tenderloin, halved; 1 tsp. five spice powder; Kosher salt and pepper; 3 tbsp. maple syrup, divided; 1 tbsp. fish sauce; 1/4 c. rice vinegar; 2 large carrots, julienned; 4 inch piece daikon, peeled with julienne peeler; 1 jalapeño, thinly sliced; 2 soft French sandwich rolls or 1 baguette, cut in 4 and split; 1 c. cilantro; Mayonnaise and sriracha for serving

Pork tenderloin stars in a fresh and flavorful sandwich.

By Kate MerkerUpdated: Dec 2, 2020

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mike garten

Yields:

Total Time:

25 mins

This tongue-tingling pork Bánh mì sandwich recipe gets a hit of spice from hot sauce and jalapeños and plenty of freshness from quick pickled vegetables. It's a beloved Vietnamese sandwich for a reason — there's so much flavor in every bite! Plus, it doesn't take too long to make.

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Ingredients

1 Tbsp. olive oil
12 oz. pork tenderloin, halved
1 tsp. five spice powder
Kosher salt and pepper
3 Tbsp. maple syrup, divided
1 Tbsp. fish sauce
1/4 cup rice vinegar
2 large carrots, julienned
4 inch piece daikon, peeled with julienne peeler
1 jalapeño, thinly sliced
2 soft French sandwich rolls or 1 baguette, cut in 4 and split
1 cup cilantro
Mayonnaise and sriracha for serving

Directions

1. Step 1Heat oven to 425°F. Heat oil in a medium skillet on medium-high. Season pork with five spice and ¼ tsp salt and cook, turning occasionally until browned on all sides, about 6 minutes. Transfer skillet to oven and roast until internal temp reaches 145°F on an instant read thermometer, 15 to 18 minutes.
2. Step 2Mix maple syrup and fish sauce. Spoon maple mixture over pork, then transfer to a cutting board and let rest at least 5 minutes before slicing.
3. Step 3While pork is cooking, make quick pickles: Whisk together vinegar, remaining Tbsp maple syrup and ½ tsp salt to dissolve. Add radish, carrots and jalapeño and let sit, tossing occasionally until pork is ready.
4. Step 4Spread bread with mayonnaise. Pile with pickles and ½ cup cilantro. Top with pork and remaining cilantro and drizzle with sriracha, if desired.