Deluxe banh mi

  • Preparation 1 h 15
  • Refrigeration 1 h
  • Cooking 15 min
  • Servings 4 to 6
  • Freezing I do not suggest


Ingredients for the pickled vegetables

  • 1 1/2 cup white vinegar
  • 1 cup water
  • 1 1/2 tablespoon sugar
  • 2 teaspoons salt
  • 1 cup daikon (or radish) cut into julienne
  • 1 cup carrots cut into julienne strips

Ingredients for the marinade

  • 800 g pork tenderloin, thinly sliced
  • 1/3 cup fish sauce
  • 1/3 cup maple syrup
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon grated fresh ginger
  • 1 tablespoons sesame oil
  • 3 large garlic cloves, finely chopped
  • Salt and pepper from the mill

Ingredients for the spicy mayonnaise

  • 1/2 cup mayonnaise
  • 1 tablespoon sambal oelek
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 garlic cloves, finely chopped
  • Salt and pepper from the mill

Ingredients for the sandwiches

  • 4 submarine buns
  • Cucumber strips
  • Coriander



  • In a saucepan heated over high heat, put the vinegar, water, sugar and salt and stir. Heat for a few minutes while stirring, just enough to dilute the salt and sugar. Remove from heat, add daikon and carrots and stir. Remove from heat, marinate for 30 minutes and drain. Set aside.
  • Place pork in a large airtight dish and set aside.
  • In a bowl, add the remaining ingredients for the marinade, season with salt and pepper and mix. Pour over pork, mix and set aside in the refrigerator for 1 hour.
  • In a bowl, add the ingredients for the mayonnaise, salt and pepper and mix. Set aside in the refrigerator.
  • Preheat oven to 450°F. Drain the meat, place on the baking sheet and put in the oven. Bake for about 15 minutes or until meat is cooked but still juicy.
  • Open submarine buns, spread plenty of mayonnaise inside and fill with meat. Add marinated vegetables, a few strips of cucumber and lots of cilantro!