Pork Loin Banh Mi

by flavorslutofficial

Tender marinated pork, crispy grilled bread, and quick-pickled vegetables come together to make this unforgettable Vietnamese sandwich. Load it with cilantro or lettuce, and slather it in mayo, no matter what you chose it’s a crowd pleaser! Feel free to change the vegetables to whatever your favorites are. The veggies I used are considered traditional to a banh mi, but food shouldn’t always be about tradition. Sometimes it’s just about what you love!

Pork Loin Banh Mi

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinade Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Vietnamese
Servings: 4
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  • 1 pound pork loin (sliced in ¼" slices)
  • 1 Serrano pepper (thinly sliced)
  • 1 large carrot (peeled, cut into matchsticks )
  • 1 English cucumber (cut into matchsticks)
  • ½ white onion (sliced thin)
  • 1 bunch green onion (thinly sliced, greens and whites separated. )
  • 1 cup red radish (sliced thin)
  • 2 cups white vinegar
  • 1 cup rice vinegar (+ 2 Tbsp)
  • cup sugar (+ 2 Tbsp)
  • 1 Tbsp kosher salt
  • 1 tsp pepper
  • ¼ cup tamari
  • 1 Tbsp lemongrass paste (or fresh, thinly sliced)
  • 1 Tbsp ginger (grated)
  • 4 cloves garlic (minced)
  • 2 tbsp fish sauce (I use Red Boat)
  • 1 tsp sriracha
  • ¼ cup water
  • 2 GF baguettes (I used Schar brand)
  • mayo (for serving)
  • cilantro (for topping, chopped. )
  • lettuce (for topping, chopped)
  • 1 Tbsp vegetable oil
  • In a small pot combine 2 cups of the white vinegar, 1 cup rice vinegar, 1 Tbsp salt, 1 tsp pepper, and ⅓ cup sugar. Bring to a boil over high heat.
  • While waiting for your vinegar to boil prep your vegetables and combine carrot, cucumber, white onion, radish, green onion greens, and serrano pepper together in a heat proof container.
  • When the vinegar has boiled give it a good stir and pour directly over the vegetables and into your chosen container. Stir again, and make sure all the vegetables are fully submerged in the pickling liquid. Set aside and allow to pickle for one hour on your counter.
  • In a separate bowl combine the water, tamari, lemongrass, ginger, garlic, 2 Tbsp sugar, 2 Tbsp fish sauce, sriracha, green onion whites, and 2 Tbsp rice vinegar. Stir well, and add the sliced pork. Cover and refrigerate for one hour.
  • When one hour has passed shake off excess marinade from the pork and cook on a grill over direct heat or in a skillet with 1 Tbsp vegetable oil at med-high heat for 4 minutes per side or until the pork is cooked to 145°F.
  • When the pork has finished cooking set aside and allow to rest. Slice the baguettes in half lengthwise, and then again down the middle to form 4 sandwiches. Toast on a grill or under a broiler until lightly charred.
  • When the bread has toasted slather both halves with mayo and divide the pork and pickled vegetables between the four sandwiches. Top with cilantro or lettuce if desired and enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut

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Eleve11 - Anand Dwipesh May 27, 2020 - 4:34 pm

Eleve11 – Anand

Eleve11 - Anand Dwipesh May 27, 2020 - 4:34 pm

Delicious 😋

flavorslutofficial May 27, 2020 - 5:09 pm

Thank you so much!!! Sometimes life just needs a good sandwich!

Tommy Cunningham October 6, 2020 - 9:33 pm

5 stars

5 stars

5 stars
This was one of the best sandwiches I ever had. Crushed those pickled veggies!

flavorslutofficial November 14, 2020 - 7:25 am

Thanks Tommy!! I’m so glad you loved it!!!


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