Everyday Kitchen

Vietnamese · Lunch

Banh Mi Pork

Draft recipe — not kitchen-tested
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 draft pan-cooks marinated pork slices.
The photograph uses crispy roast pork; this draft pan-cooks marinated pork slices. Representative photograph of Banh Mi Pork. Garnishes and presentation may differ. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cooked chicken instead of pork, reheating it to 74°C / 165°F.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Banh Mi Pork one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Banh Mi Pork?

Drain pickles before filling the bread.

What can I substitute in Banh Mi Pork?

Use cooked chicken instead of pork, reheating it to 74°C / 165°F.

Can I prepare Banh Mi Pork ahead?

Prepare the measured ingredients for Banh Mi Pork one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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