If you’re craving a vibrant sandwich that bursts with bold flavors and textures, this Pork Banh Mi Sandwich with Pickled Vegetables and Spicy Mayonnaise Recipe is about to become your new favorite. It combines juicy, perfectly grilled pork tenderloin with crisp, tangy pickled carrots and cucumbers, all nestled inside warm, toasty French bread. The finishing touch? A duo of creamy, flavorful mayonnaises that bring just the right amount of kick and zest. This sandwich is not only a feast for your taste buds but also a delightful blend of savory, sweet, spicy, and tangy elements that make every bite a memorable experience.
Ingredients You’ll Need
Gathering the right ingredients is simpler than you might think, but each one is key to building the delicious layers of flavor and texture in this sandwich. From the tender pork to the crisp vegetables and the rich, spicy mayo, these essentials come together beautifully to create a mouthwatering meal.
- Pork Tenderloin (1 lb): A lean cut that grills up tender and juicy, serving as the sandwich’s hearty centerpiece.
- Carrots (1 cup, shredded): Adds sweetness and crunch, perfect for quick pickling.
- English Cucumber (1, thinly sliced): Offers refreshing coolness and snap against the rich pork.
- Rice Vinegar (5 tbsp): Provides a bright, tangy base for the marinade and pickling liquid.
- Fish Sauce (2 tbsp): Brings umami depth and authentic Southeast Asian flavor.
- Brown Sugar (3 tsp): Balances acidity with mellow sweetness in marinade and pickles.
- Sriracha (3 tsp): Adds smoky heat, essential for that signature spicy mayo.
- Mayonnaise (1 cup): The creamy canvas for the sandwich’s two flavorful sauces.
- Lime Juice (2 tbsp): Brightens up one of the mayo variations with citrus zing.
- Garlic Powder (½ tsp + dash): Rounds out flavors with a gentle garlic punch.
- Cilantro (1 cup): Fresh herbaceousness that complements the other strong flavors perfectly.
- Large Loaf French Bread: Crispy on the outside, soft inside, ideal for holding it all together.
How to Make Pork Banh Mi Sandwich with Pickled Vegetables and Spicy Mayonnaise Recipe
Step 1: Marinate the Pork Tenderloin
Start by whisking together rice vinegar, fish sauce, brown sugar, sriracha, and garlic powder. Coat the pork tenderloin in this flavorful marinade and let it soak up all those wonderful flavors for at least an hour, or even overnight if you have time. This step ensures the pork stays juicy and absorbs a subtle complexity that will dazzle your taste buds.
Step 2: Prepare the Quick Pickled Vegetables
While the pork marinates, combine rice vinegar, fish sauce, and brown sugar until the sugar dissolves completely. Toss the shredded carrots and thin cucumber slices into this mixture, letting them soak up the tangy sweetness. These pickled veggies will add a refreshing crunch and a vibrant burst of flavor to every bite of your sandwich.
Step 3: Make Two Flavorful Mayonnaises
Divide the mayo between two bowls. Mix sriracha into one bowl for a spicy kick, and stir lime juice with a dash of garlic powder into the other for a bright, zesty alternative. These dual mayos let everyone customize their sandwich experience, providing that extra creamy layer that ties all the elements together.
Step 4: Grill the Pork Tenderloin to Perfection
Preheat your grill to high heat and place the pork directly on the grate. Grill, turning and rotating every few minutes, until the internal temperature reads 145ºF. This process locks in juices and creates a slight char that enhances the pork’s flavor. After grilling, wrap it in foil to rest for a few minutes, allowing the juices to redistribute.
Step 5: Toast the French Bread
Slice your French loaf lengthwise and grill it over low heat, cut side down, just long enough to warm and toast it slightly. This step adds a lovely crunch and nuttiness to the bread, which acts as the perfect vessel for the sandwich’s components.
Step 6: Slice the Pork Thinly
Cut the rested pork tenderloin into thin slices against the grain. The pink center ensures tenderness and juiciness, making for a satisfying, melt-in-your-mouth bite every time.
Step 7: Assemble the Sandwich
Lay a generous handful of cilantro on the bottom half of the bread, then pile on the drained pickled vegetables. Add the sliced pork on top and close your sandwich. Slice into four pieces to serve, showcasing the colorful, layered composition.
Step 8: Serve with Spicy and Lime Mayonnaise
Offer both the sriracha and lime mayonnaises on the side or spread directly on the top half of the bread, letting everyone personalize the heat and zest levels in their sandwich experience.
How to Serve Pork Banh Mi Sandwich with Pickled Vegetables and Spicy Mayonnaise Recipe
Garnishes
Fresh herbs like extra cilantro or thinly sliced jalapeños add brightness and a fresh peppery punch that elevates this sandwich’s vibrant flavor profile. A sprinkle of toasted sesame seeds or crushed peanuts can also introduce a welcome nutty texture.
Side Dishes
This Pork Banh Mi Sandwich pairs wonderfully with light, crisp sides. Think crunchy vegetable spring rolls, a simple green salad with a tangy vinaigrette, or even a cool bowl of Vietnamese-style noodle salad to keep the meal refreshing and balanced.
Creative Ways to Present
Try serving these sandwiches as sliders for a fun party appetizer or pack them in lunch boxes wrapped tightly in parchment paper for a portable, delicious meal. You can even deconstruct the sandwich for a casual “build-your-own” style platter that invites everyone to customize their own bites.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pork slices and pickled vegetables separate in airtight containers in the fridge to maintain their freshness. Store the bread separately if possible to avoid sogginess and keep it nicely toasted when reheated.
Freezing
Pork tenderloin can be frozen after cooking if wrapped tightly to prevent freezer burn. However, the bread and fresh vegetables are best enjoyed fresh for optimal texture and flavor, as freezing can compromise their quality.
Reheating
Warm the pork gently in a skillet or microwave just until heated through to keep it juicy. Toast the bread again briefly before assembling your sandwich to revive that delightful crunch.
FAQs
Can I use a different cut of pork for this recipe?
Absolutely! While pork tenderloin is lean and tender, you can substitute with pork shoulder or pork loin, though cooking times and methods may vary slightly to ensure tenderness.
How spicy is the sriracha mayo? Can I adjust it?
The sriracha mayo has a moderate heat level that you can easily adapt by adding more or less sriracha according to your spice preference. Start small and taste as you go!
Can I make the pickled vegetables ahead of time?
Yes! Quick pickled vegetables actually taste better after a few hours or overnight in the fridge, allowing the flavors to meld and the vegetables to absorb the tangy dressing.
Is there a substitute for fish sauce?
If you’re not a fan of fish sauce, you can use soy sauce or coconut aminos for a similar salty umami flavor, though the final taste will be slightly different from the traditional version.
What can I use if I don’t have French bread?
Crusty baguettes are ideal, but you can also use hoagie rolls or ciabatta bread. The key is to choose a bread with a sturdy crust and soft inside to hold all the flavors without getting soggy quickly.
Final Thoughts
Making this Pork Banh Mi Sandwich with Pickled Vegetables and Spicy Mayonnaise Recipe is like inviting a slice of vibrant Vietnamese street food right into your kitchen. It’s satisfying, flavorful, and surprisingly simple to bring together. Once you try it, you’ll love how the layers of tender pork, crunchy pickles, and creamy spicy mayo work in harmony. I can’t wait for you to whip up this sandwich and share it with friends and family—it’s a guaranteed crowd-pleaser!
Print
Pork Banh Mi Sandwich with Pickled Vegetables and Spicy Mayonnaise Recipe
- Prep Time: 15 minutes + 1 hour marinating
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Grilling
- Cuisine: Vietnamese
Description
This Pork Banh Mi recipe offers a delicious fusion of savory grilled pork tenderloin, tangy quick-pickled vegetables, and flavorful two-tone mayo sauces served on warm, lightly toasted French bread. The sandwich balances spicy, sweet, and fresh elements for a vibrant Vietnamese-inspired meal that’s perfect for lunch or dinner.
Ingredients
For the Pork Marinade
- 1 (1 lbs) pork tenderloin
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon sriracha
- ½ teaspoon garlic powder
For the Quick Pickled Vegetables
- 1 cup shredded carrots (about 2 carrots)
- 1 English cucumber, sliced thin
- 3 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
For the Mayos
- 1 cup mayonnaise
- 2 teaspoons sriracha (divided)
- 2 tablespoons lime juice
- Dash of garlic powder
Additional Ingredients
- 1 cup cilantro
- 1 large loaf French bread
Instructions
- Marinate the Pork: In a large bowl or sealable bag, combine 2 tablespoons rice vinegar, 1 tablespoon fish sauce, 1 teaspoon brown sugar, 1 teaspoon sriracha, and ½ teaspoon garlic powder. Mix well and add the pork tenderloin. Marinate for at least 1 hour, preferably overnight, for best flavor.
- Prepare Quick Pickled Vegetables: In a large bowl, whisk together 3 tablespoons rice vinegar, 1 tablespoon fish sauce, and 2 teaspoons brown sugar until sugar dissolves. Add shredded carrots and sliced cucumber, stirring until all vegetables are fully coated. Cover and refrigerate if preparing ahead or keep at room temperature, stirring occasionally while you finish the meal.
- Make the Two Mayos: Divide the mayo evenly into two small bowls. Stir remaining 2 teaspoons sriracha into one bowl for a spicy mayo. To the other, add lime juice and a dash of garlic powder to create a zesty, fragrant mayo. Mix both until smooth and refrigerate if needed until serving.
- Grill the Pork: Preheat grill to high heat. Remove pork from marinade, letting excess drip off. Place on grill directly. Grill for 4 minutes, rotate, grill another 4 minutes, rotate again and grill an additional 3-4 minutes until internal temperature reaches 145°F. Remove pork and cover loosely with foil. Let rest for 3 minutes to redistribute juices.
- Toast the Bread: While pork rests, slice French bread in half lengthwise. Reduce grill heat to low. Place bread cut side down on grill and toast for 1-2 minutes until warm and slightly crisp.
- Slice the Pork: Thinly slice the rested pork tenderloin against the grain, aiming for slight pinkness in the center to retain juiciness and tenderness.
- Assemble the Sandwich: On the bottom half of the bread, layer fresh cilantro followed by drained pickled vegetables. Arrange sliced pork on top, then close the sandwich with the top bread half. Using a serrated knife, cut sandwich into 4 portions for easy serving.
- Serve with Mayos: Present the sandwich alongside the two prepared mayos—spicy sriracha and tangy lime—allowing diners to spread their preferred flavor on the top piece of bread.
Notes
- Marinate pork overnight if possible for maximum flavor infusion.
- Adjust sriracha quantity to suit your heat preference.
- Use a meat thermometer to ensure pork is safely cooked to 145°F but still juicy.
- Pickled vegetables can be prepared a day in advance and stored refrigerated.
- For gluten-free option, substitute French bread with gluten-free baguette or bread.
