Banh Mi is a popular dish in Vietnam because it’s relatively cheap and offers contrasting flavors and textures.
Prep Time 5 minutes,
plus 6 hours marinating time
Cooking Time 15 to 20 minutes
2 scallions, minced
1 fresh red or green chili pepper,
seeded and minced
2 cloves garlic, minced
1 tablespoon sugar
1/4 teaspoon ground black pepper
2 tablespoons Vietnamese fish sauce
1 1/2 tablespoons lime juice
1 pork tenderloin,
about 1 1/2 pounds, trimmed
1 baguette, cut into 4 pieces
2 teaspoons vegetable oil
2 tablespoons mayonnaise
1/2 English cucumber,
peeled and thinly sliced
3 jalapeño peppers, seeded and thinly sliced
fresh cilantro leaves
For the pickled carrots
1 cup rice wine vinegar
3 tablespoons sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 carrots, peeled and sliced thinly on the diagonal
1 Preheat a grill to medium-high heat.
2 Make the marinade: In a bowl, combine the scallions, chili pepper, garlic, sugar, ground black pepper, fish sauce, and lime juice. Stir until sugar is dissolved.
3 Place marinade in a resealable plastic bag. Add the pork, turning to coat evenly, and seal. Marinate, turning occasionally, at least 6 hours and up to overnight, in the refrigerator.
4 Remove the pork from the marinade. Pat the pork dry and brush all over with vegetable oil. Place on the grill, turning often, until medium cooked. Remove from the grill and allow to rest before slicing.
5 Place the bread buns on the grill to toast. Spread both sides of the toasted bread liberally with mayonnaise. Slice the pork into sandwich-friendly slices.
6 Top pork with cucumber slices, pickled carrots, and sliced jalapeño peppers to taste. Garnish with cilantro leaves.
7 Make the pickled carrots: In a small metal saucepan, combine rice wine vinegar, sugar, crushed red pepper, and salt. Bring to a boil, stirring until sugar and salt are dissolved. Remove from heat and cool slightly. Transfer mixture to a metal mixing bowl and add thin carrot slices. Leave in the refrigerator for at least 30 minutes.
Photography by David Hanson | Styling by Angelo Comsti
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