Pork Banh Mi with Pickled Vegetables and Homemade Mayo
This sandwich layers browned pork tenderloin, tangy carrot and daikon, cucumber, and cilantro inside a light baguette. A little of the pork seasoning also flavors the mayonnaise, giving the filling and sauce a common base. Drain the vegetables well before assembling: the bread should hold the filling without becoming wet underneath.
Bánh mì is a Vietnamese sandwich served in a crisp, airy bread roll, with fillings that vary. This version uses pan-cooked pork medallions and a regular baguette, as in my video. It makes a substantial lunch or a casual supper, with cool vegetables against warm meat.
This recipe is based on my YouTube video, with a few adjustments since publication to clarify the proportions, the pickle brine, and the separation of clean marinade from raw pork. Allow at least an hour for marinating; most of the vegetable and sauce preparation can happen during that time.
A shared seasoning for the pork and mayonnaise
I make the sauce this way because the same garlic, lime, and chili that season the meat also work in the mayonnaise. Reserve a measured portion before the marinade touches the pork. That small separation matters more than the choice of blender: marinade from the raw-meat dish must never go straight into the sandwich sauce.
The tenderloin is sliced into medallions, rather than slow-braised or shredded. My pulled pork sandwich takes a different approach, while a Cuban pork sandwich is pressed with its own set of fillings. Here, the pickled roots, cucumber, and cilantro stay loose and fresh, with no cheese and no pressing after assembly.
Ingredients and the balance of the sandwich
Use pork tenderloin, not pork loin. Remove the shiny silver skin, then weigh the trimmed meat. Thin medallions cook quickly, and they fit across the bread without leaving a single thick piece that pulls out with the first bite.
Low-sodium soy sauce and a smaller amount of fish sauce give the marinade its salt. Start without extra salt. Lime, garlic, cane sugar, paprika, and chili round it out. The sugar helps the surface color, but it also means the pan must not be smoking fiercely. My garlic and soy steak marinade explores a related seasoning base for another cut of meat; keep the quantities below for this pork.
Choose unseasoned rice vinegar for the vegetables. Seasoned rice vinegar already contains sugar and salt, which would change the written balance. Daikon is the long white radish shown in the video. Its firm texture is useful here, especially when cut to match the carrot.
The mayonnaise starts with a pasteurized whole egg or pasteurized liquid whole egg. A narrow vessel helps the immersion blender draw in the oil and form a thick emulsion. The batch makes more than the sandwiches need. Spread a thin layer and refrigerate the rest rather than forcing it all into the bread. My homemade mayonnaise method covers the basic technique.
Vietnamese rolls are ideal when available. Otherwise choose a baguette with a relatively thin crust and an airy crumb. Dense, tough bread makes the sandwich difficult to bite even when the filling is tender.
Prepare the filling and vegetables
1. Blend the marinade
Combine the low-sodium soy sauce, fish sauce, lime juice, cane sugar, paprika, garlic, and bird’s-eye chili. Blend briefly or mince the aromatics very finely and stir. The sugar should dissolve and the garlic should be distributed through the liquid. Measure 2 tablespoons into a separate clean container for the mayonnaise, then refrigerate it.
2. Trim and slice the tenderloin
Slide a sharp knife under the silver skin and angle the blade toward the membrane to avoid removing too much meat. Slice across the tenderloin into medallions about 1/2 inch thick. Keep the thickness consistent so one batch does not contain both underdone thick pieces and dry thin ones.
3. Marinate for at least an hour
Turn the pork in the remaining marinade in a shallow nonreactive dish. Cover and refrigerate for 1 hour, or up to 4 hours. A longer acidic soak is unnecessary for this tender cut. Wash the board, knife, and utensils before preparing the vegetables or cooked filling.
4. Make the seasoned mayonnaise
Put the pasteurized egg and the reserved clean marinade into a narrow blending cup. Add the oil. Set the immersion blender at the bottom and blend without lifting until a pale, thick emulsion forms below it, then raise the blender slowly to incorporate the remaining oil. Cover and refrigerate immediately. The sauce should hold on a spoon, not run like a vinaigrette.
5. Cut the carrot and daikon
Peel the vegetables. Cut them into thin matchsticks about 1/8 inch wide, using a knife or a mandoline with a hand guard. Shorten long pieces so they fit comfortably in the sandwich. Thick sticks stay hard in the middle and make the filling feel awkward rather than crunchy.
6. Pour over the hot pickle brine
Heat the rice vinegar, water, sugar, and salt just until the sugar and salt dissolve and the liquid begins to simmer. Pour over the carrot and daikon in a heatproof bowl. Turn the vegetables through the brine, let cool for about 20 minutes, then refrigerate until needed. They should bend slightly while keeping a fresh crunch. Drain the portion for the sandwiches thoroughly.
7. Prepare the fresh garnish
Slice the cucumber thinly and chop the cilantro lightly, keeping some leaves intact. These remain fresh; do not add them to the warm pickle brine. Wash and dry the herbs well. Wet cilantro and cucumber contribute more liquid than the bread can comfortably absorb.
8. Brown the pork in batches
Lift the pork out of its marinade and let excess liquid drip off. Heat a large skillet over medium-high heat, add half the cooking oil, and arrange half the medallions in one layer. Cook about 2 minutes on the first side, then turn and cook another 1 to 3 minutes, depending on thickness. Adjust the heat if the sugary coating darkens too quickly.
The thickest pieces should reach 145°F, followed by a 3-minute rest on a clean plate. Repeat with the remaining pork and oil. A thermometer inserted from the side is easier to position in a thin medallion. See my internal cooking temperature guide for other cuts. Discard the raw-pork marinade.
9. Split and spread the bread
Divide the baguettes into four sandwich portions and split them lengthwise. If the bread needs refreshing, warm it briefly in a 350°F oven for 3 to 5 minutes before cutting. Spread about 1 1/2 tablespoons of mayonnaise per sandwich over the cut faces. Add a little Sriracha if you want more heat.
10. Layer and serve
Arrange the rested pork on the bottom halves. Add drained carrot and daikon, cucumber, and cilantro, then close the sandwiches gently. Keep the layers relatively flat so the vegetables stay in place when you bite. Cut across each sandwich if desired and serve immediately. Leave excess pork juices on the resting plate.
Substitutions
Thinly sliced boneless pork loin can replace tenderloin, but it is less forgiving if overcooked. For a breaded version with different textures, use my crispy pork cutlet sandwich rather than adding crumbs to this marinade.
For a simpler sauce, stir the reserved clean marinade into 1/2 cup prepared mayonnaise, adding it gradually to taste. Omit the egg and mayonnaise oil in that version. A little garlic aioli is another option, although the flavor will differ. Reduce or omit the bird’s-eye chili for milder sandwiches.
If daikon is unavailable, use extra carrot. Parsley can replace cilantro for those who dislike it, but it changes the finish. Do not replace the rice vinegar with a much stronger vinegar at the same amount without adjusting the brine.
Questions about texture and preparation
Why did the pork burn before it cooked
The marinade contains sugar. Drain excess liquid, use a hot pan rather than a fiercely smoking one, and lower the heat if the surface becomes dark brown immediately. Crowding the pan causes the opposite problem: the pork releases liquid and steams instead of browning.
Can the mayonnaise use leftover pork marinade
Only use the clean portion reserved before adding raw meat. The marinade remaining in the pork dish is discarded. If you forgot to reserve some, season prepared mayonnaise separately with a little lime, garlic, and chili.
Can the components be made ahead
Marinate the pork up to 4 hours ahead. Prepare the vegetables and mayonnaise separately and keep them refrigerated. For the best texture, cook the pork and assemble close to serving. The pickles should cool before they meet the mayonnaise and bread.
How should leftovers be stored
Refrigerate components within 2 hours. Keep cooked pork, drained pickles, and mayonnaise in separate covered containers. Use the cooked pork within 3 to 4 days and reheat to 165°F. Use the homemade mayonnaise within 2 days. These quick pickles are refrigerated food, not a shelf-stable preserve.
Sides and other pork recipes
The pork supplies protein, while bread and mayonnaise make this a substantial meal. A small carrot salad with mustard dressing or a chickpea and cucumber salad works alongside it without another hot pan.
For another pork supper with sweet and savory seasoning, try honey garlic caramelized pork. My sweet and sour pork is a saucier plate rather than a sandwich filling. There are more bread-based lunches in my sandwich and wrap collection.
Pork Banh Mi with Pickled Vegetables and Homemade Mayo
Ingredients
- 1 1/2 lb pork tenderloin weighed after trimming
- 4 light baguette rolls or 2 demi-baguettes divided into 4 sandwich portions
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated lime zest for assembly
- 2 tablespoons cane sugar for the pork marinade
- 1 teaspoon paprika
- 2 garlic cloves chopped
- 1 small bird’s-eye chili finely chopped, or less to taste
- 1 large pasteurized whole egg or 3 tablespoons pasteurized liquid whole egg for the mayonnaise
- 3/4 cup neutral oil for the mayonnaise
- 7 oz peeled carrots cut into thin matchsticks
- 7 oz peeled daikon cut into thin matchsticks
- 1 cup unseasoned rice vinegar
- 1 cup water
- 2 tablespoons cane sugar for the pickle brine
- 1 teaspoon fine salt for the pickle brine
- 1/2 English cucumber thinly sliced
- 1/2 cup loosely packed cilantro leaves and tender stems chopped
- 1 tablespoon neutral oil for cooking
- 1 to 2 teaspoons Sriracha optional for serving
Instructions
- Blend soy sauce, fish sauce, lime juice, 2 tablespoons cane sugar, paprika, garlic, and chili. Reserve 2 tablespoons in a separate clean container for the mayonnaise before adding raw pork.
- Remove the tenderloin silver skin and slice into even 1/2-inch medallions. Turn in the remaining marinade, cover, and refrigerate for 1 hour or up to 4 hours.
- Blend the pasteurized egg, reserved clean marinade, and 3/4 cup oil in a narrow cup with an immersion blender, starting at the bottom and lifting slowly once thickened. Cover and refrigerate. The batch makes about 1 cup; use about 6 tablespoons for the sandwiches.
- Cut carrot and daikon into 1/8-inch matchsticks. Bring rice vinegar, water, 2 tablespoons sugar, and salt to a gentle simmer just until dissolved. Pour over the vegetables in a heatproof bowl. Cool for about 20 minutes, then refrigerate. Drain well before serving.
- Thinly slice the cucumber. Wash, dry, and lightly chop the cilantro.
- Drain the pork and discard its marinade. Heat a large skillet over medium-high heat. Divide the cooking oil and pork between two batches. Cook about 2 minutes on the first side and 1 to 3 minutes after turning, until the thickest pieces reach 145°F. Rest on a clean plate for 3 minutes.
- Split the four bread portions. Refresh briefly at 350°F for 3 to 5 minutes if needed. Spread about 1 1/2 tablespoons seasoned mayonnaise per sandwich and add optional Sriracha.
- Add lime zest, rested pork, drained carrot and daikon, cucumber, and cilantro. Close gently, cut if desired, and serve immediately.
