This has to be one of my all-time favorite recipes that I've made time and time again, with consistently great results. I remember the first time I had a bánh mì sandwich at Banh Mi Saigon in NYC-- the light bread with a crispy crust, the nutty Pâté, the sweet and spicy pork, along with the tangy daikon and carrot salad and fresh cilantro-- it was an extremely flavorful and harmonious blend of flavors. After that NYC trip, I desperately tried to find an authentic banh mi sandwich in the Baltimore city area, but to no avail... so I tried to re-create that NYC experience at home in my own kitchen! It may seem like a lot of preparation to assemble the sandwich, but one batch will make many servings, and you may double or triple the recipe to feed a crowd! It's one of my go-to recipes when I'm hosting a dinner party-- hope you enjoy it!
currently listening to:
K.will- Please Don't... [click here for eng subbed version]
a great song, and a well-done MV with a major plot twist..
1-1.5 lb pork tenderloin
3 Tablespoons fish sauce
2 Tablespoons maple syrup
1 Tablespoon brown sugar
2 Tablespoons soy sauce
1/2 teaspoon sesame oil
1 Tablespoon minced garlic (or 2 garlic cloves, minced)
2 teaspoons minced ginger
1 green onion, sliced thinly
1/2 teaspoon black pepper
2 Tablespoons canola oil
1 loaf French baguette (or other bread with a crisp crust and a soft center)
red leaf lettuce
sliced jalapeño peppers
pâté (see note)
pickled carrots and radishes (see below)
pickled carrots and radishes
1/4 lb baby carrots, julienned (or use pre-cut carrots)
1 bunch red radishes or daikon radishes
1/2 cup water
1 cup apple cider vinegar
1 Tablespoon salt
2 Tablespoons sugar
Pickled carrots and radishes: Thinly slice the carrots and the radishes. Mix all of the pickling ingredients together in a bowl. Mix well to make sure that all of the vegetables are covered. Let the mixture sit for at least 1 hour before adding to the sandwich. (If you don't use them immediately, they will keep in the fridge for several days)
Note: Pâté is a spreadable paste made of ground pork liver or innards... it sounds gross, but it's used in traditional bánh mì sandwich, and it really elevates the sandwich to another level, contributing a nutty, rich flavor.
adapted from monkeymom at Food52
1. Cut the tenderloin across the grain into 1/2 inch pieces. Spread out some of the pork slices on the cutting board, cover them with 2 sheets of saran wrap, and pound them to 1/4 inch thickness using a meat pounder or a mallet.
2. In a mixing bowl, combine all of the marinade ingredients. Taste for seasoning. Add more sugar, soy sauce, or sesame oil to your preference.
3. Transfer the meat to a Zip-loc bag, and pour the marinade over the meat. Use your hands to make sure that all of the pork is covered evenly in the marinade. Let sit in fridge and marinade for 10-30 minutes (the meat is thin, so it doesn't require much time, but you may also let it marinade for up to 2 days).
4. When ready to cook the meat, add the canola oil to the skillet and let the skillet get very hot. Sear one side of the pork first so that it is browned and caramelized (about 2 minutes; will not take very long, because the meat is quite thin); flip over to the other side and let brown for 2 more minutes. Clean the skillet as you go if you are cooking several batches, and be careful not to overcook the meat!
5. Now to assemble the sandwiches! First slice the baguette, and then spread mayonnaise on one side, and the pâté on the other side. Add the meat, and then all of the other toppings! This is also great with a drizzle of Sriracha sauce!