Easy Pork Banh Mi Sandwich

This easy pork banh mi sandwich is a great option for a busy weeknight dinner, especially if you have some leftover cooked pork. If not, pork tenderloin takes about 30 minutes to cook (see Notes), or you can substitute chicken breast.

You can use a baguette or any other kind of sandwich bread. Baguette is more traditional, and I like it better because it doesn’t get soggy from the filling. But other people in my family prefer softer rolls.

This version is not 100% authentic, but it is close.  It tastes great, and convenience is a major factor for me. It’s also very flexible – there is room for customizing it if you don’t have all ingredients, or if you have picky eaters.

Here is how to make it:

Ingredients:

• Baguette, French bread (the size of a hot dog bun per person), or sub-style rolls
• Precooked pork tenderloin* or pork belly**, about 1 pound (see Note)
• 1/2 cup shredded or julienned carrots
• 1/2 cup shredded or julienned daikon radish (can leave out if you don’t have it)
• 2 Tablespoons seasoned rice vinegar (if using unseasoned, mix it with 1/2 teaspoon sugar)
• 2/3 cup mayonnaise
• 1 teaspoon hoisin sauce
• 1 teaspoon Sri Racha sauce (I skip it and serve it on the side)
• Cucumber, jalapeno, cilantro for serving

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Toss the carrot and radish (if using) with seasoned rice vinegar. Let sit while you are preparing the bread.
3. Mix mayonnaise, hoisin sauce, and sriracha in a small bowl.  Cut the baguette into individual sections and split them (or the rolls) so you can open them like a book. Pull out some of the bread from the top half to make room for the filling (optional). Spread the interior surfaces of the bread with the mayonnaise mixture.
4. Bake in the preheated oven, cut side up, for 5-7 min for baguette and for 3 min for soft rolls.
5. Drain the carrot and radish.
6. Place sliced pork, pickled radish and carrot, cucumber, jalapeño, and cilantro leaves in a warm baguette or roll, and serve.

Notes:

* To cook tenderloin, season it with salt, pepper, and your favorite seasoning, and bake in a preheated 425 F oven for 20 – 30 minutes, depending on how big it is, or until it registers 145-150 F in the thickest part. If I have time, I like to spread some Dijon mustard mixed with garlic powder and a bit of honey or maple syrup all over the tenderloin, and sear on a hot skillet for a minute or two on each side, then put in the oven for 15 minutes.

** Here is a pork belly recipe my husband makes.

If you have leftover meat, it’s best to store the leftovers separately and assemble them right before serving, to avoid the sandwiched becoming soggy.