Banh Mai Vietnamese Sandwich

This Vietnamese delicacy is great for a weeknight dinner or family weekend gathering. It will have your friends and family quiet because they enjoy it so much. Tender pork, delicious pickled vegetables and just the right amount of spice!


For the pork (Marinade)

1 lb pork tenderloin thinly sliced

2 tablespoons soy sauce

2 tablespoons fish sauce

3 tablespoons brown sugar

2 tablespoons lemongrass minced

1 teaspoon minced garlic

2 teaspoons sesame oil

1 tablespoon vegetable oil

salt and pepper to taste

Toppings & Spread

1 cup of pickled radishes

1 cup pickled carrots

Half of a cucumber sliced thinly

Cilantro leaves

3-4 Tbs of Mayonnaise


For the pork (Marinade)

Place the soy sauce, fish sauce, brown sugar, lemongrass, garlic, sesame oil and vegetable oil in a large bowl.

Whisk to combine. Add the pork and toss to coat. Add to a ziplock bag, let the air out and place in refrigerator overnight.

For the sandwich

Heat an indoor grill pan to medium high heat. Add the pork in a single layer to the pan. You may need to work in batches. Cook for 3-4 minutes per side or until browned and cooked through. You can also do this in a pan on the stove if you don’t have a grill.

Repeat the process with any remaining pork.

Spread the mayonnaise evenly over the bottom pieces of bread. Divide the sliced pork evenly between the sandwiches.

Top the pork with the pickled radishes and pickled carrots, cucumbers, cilantro leave and chiles (if using).

Place the top piece of bread on and serve immediately.

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