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Vietnamese · Lunch

Banh Mi Pork

Non-vegEasy

Diet: Non-veg · High-protein

Banh Mi Pork is a Vietnamese dish. Drain pickles before filling the bread.

Prep
25 min
Cook
20 min
Rest, soak, marinate or chill
30 min
Total
75 min
Servings
4
Difficulty
Easy
Cuisine
Vietnamese
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Banh Mi Pork. The photograph uses crispy roast pork; this recipe pan-cooks marinated pork slices.
The photograph uses crispy roast pork; this recipe pan-cooks marinated pork slices. Representative photograph of Banh Mi Pork. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Pork

Pickle

Sandwich

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 30 min

  1. Mix 500 g pork tenderloin, sliced, 25 ml soy sauce, 15 g sugar, 15 g garlic, grated, 15 ml neutral oil and refrigerate 30 minutes. Mix 150 g carrots, shredded, 150 g daikon, shredded, 60 ml rice vinegar, 20 g sugar, ¼ tsp salt separately and refrigerate.

Cook · About 5 min

  1. Sear pork in a hot pan in batches 4–5 minutes per side until 63°C / 145°F; rest 3 minutes.

    Check: Look for this result: 63°C / 145°F; rest 3 minutes.

Assemble · About 8 min

  1. Split baguettes from 4 small baguettes, 60 g mayonnaise, 150 g cucumber, sliced, 20 g coriander. Add mayonnaise, cucumber, drained pickles, pork and coriander.

Tips

  • Drain pickles before filling the bread.
  • Judge Banh Mi Pork by the texture and doneness signs in its steps. Your pan and heat affect how long Banh Mi Pork takes to cook.

Substitutions

  • In Banh Mi Pork, replace pork, reheating it to 74°C / 165°F with cooked chicken.

Storage

  • Get perishable Banh Mi Pork into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Banh Mi Pork within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Banh Mi Pork to 74°C / 165°F, stirring or turning it for even heating. When Banh Mi Pork is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Banh Mi Pork one day ahead. For Banh Mi Pork, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Banh Mi Pork on the day of serving.

FAQ

What matters most when making Banh Mi Pork?

Drain pickles before filling the bread.

What can I substitute in Banh Mi Pork?

In Banh Mi Pork, replace pork, reheating it to 74°C / 165°F with cooked chicken.

Can I prepare Banh Mi Pork ahead?

Prepare the measured ingredients for Banh Mi Pork one day ahead. For Banh Mi Pork, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Banh Mi Pork on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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