I had my first banh mi sandwich at a picnic hosted by my friend Tiffanie, and I fell in love with the combination of tangy, sweet, and savory flavors. I knew I must learn to make these sandwiches for myself, and so I created a recipe adaptation from this, this, and this recipe.
Banh Mi Pork Sandwiches
1 pork tenderloin
1 loaf French bread
½ cup soy sauce
2 Tbsp. brown sugar
¼ cup orange juice
3 tablespoons Sriracha hot sauce
½ tsp. ginger powder
4 cloves garlic, chopped
1 jalapeño pepper
1 cup mayonnaise
1 cup rice vinegar
½ cup lime juice
½ cup chilled water
1 jalapeño pepper, thinly sliced
1. Rinse tenderloin and pat dry with paper towels. Stir ingredients for marinade together and pour into a gallon-sized Ziploc bag with the pork tenderloin. Massage marinade into the meat and place the bag in the refrigerator.
2. Mix rice vinegar, lime juice, and chilled water in a large bowl. Stir in shredded carrots and cucumber. Refrigerate for at least 30 minutes.
3. Remove stem from one jalapeño and slice into chunks. Blend mayonnaise and pieces of jalapeño in a food processer and refrigerate.
4. Cook pork tenderloin as directed on the package.
5. Wash cilantro and wash and thinly slice one jalapeño. Slice the French bread into sandwich-sized pieces and cut each piece lengthwise, but not all the way through the bread.
6. Once pork tenderloin is cooked, let it sit for 5 minutes, then thinly slice it.
7. Spread jalapeño mayo in the sandwich, then layer the pork, drained pickled vegetables, cilantro and jalapeño.