Caramelized Pork Bánh Mì Recipe on Food52 (2024)

Def have to try this: Banh mi is a summer favorite, and there was great mourning in my household when the local banh mi hut closed during COVID. I’ve been craving these flavors!
Thank you for this recipe!
When my kids were teens I used to make lazy banh mi by tossing chicken or pork strips in jarred hoisin sauce and then charring then on a grill plate (to keep the pieces from falling through the grates) on the grill, serving on a baguette with sriracha mayo, shredded carrots and radishes, cuke strips, lettuce leaves, cilantro and basil. This also makes great spring rolls: same ingredients (except for mayo) on a rice paper wrap. Drizzle with some reserved (unused) marinade, roll and eat! Light yet satisfying and perfect on a hot day.

Excellent and easy. Marinated for about 45 minutes and grilled pork tenderloin after cutting them and using mallet to thin down, 3 min each side on grill. It was wonderfully tender and tasty.

This recipe - and particularly the pork here - is absolutely delicious! Would without a doubt make this again.

kiki January 30, 2017

Love, Love, Love. Can't believe how fantastic this recipe is. And easy. I invited friends over for dinner and made this scrumptious recipe. All were impressed. I was pleased with how well the pate complimented the flavors. My twin 6-year old foodies loved it along with their picky eater buddy. I'll have to try to make my own bread next time. I've ruined recipes by marinating too long. It can truly kill the meat, so followed your short marinating time and it was perfect.

I've made this many times over the last couple years and it never disappoints. I found a particularly fatty rolled pork loin at my supermarket last week - i sliced it thin and marinated it, and after grilling the fat streaks had kind of gotten a little melty and awesome, and the edges were brilliantly charred. We always close our eyes a little and swoon when we eat this. Also, I always make my own baguette for it (the popular no knead bread recipe from Jim Lahey) because I want something that has a hearty center. Well done!

Made this for dinner last night, with cucumber rather than daikon radish that I couldn't source. Absolutely delicious, my husband claimed all the leftover pork for lunch the next day! The marinade was excellent, I can use it for multiple applications. Thanks!

I found the liver pate at a store that has Polish food if that helps. I found it did not have that overpowering liver taste. I had both the pork and chicken liver pate.

I made this recipe a LOT a couple years ago when I lived in Cleveland, where banh mi is very hard to come by. This was the answer to my prayers and I still turn to it for inspiration to come up with my own banh mi variation!

Thank you monkeymom! We loved them.

Liz April 12, 2015

So good! We added siracha to the mayo and soaked jalapeño and red onion in red wine vinegar because we didn't have any picked options. It was amazing but we will do it by the book next time. Thank you Monkeymom!

You can also do jicama in place of pickled radishes. Whatever you do, leave the daikon alone. It will fill your house with the odor of an atomic fart.

I LOVE this sandwich. Have made it several times and get excited each time. Thank you!

Such an amazing recipe and very delicious!!

This is the tastiest pork I have ever had! I can't wait to use this marinade recipe again! In fact, the pork tasted so nice that it was a shame to use it in a sandwich, where you couldn't appreciate its taste. I marinated 3 slices for about 90 minutes, but marinade would be enough for 4-5 slices I think. I eat low in salt and found the marinade perfect. I used the truffle mousse from Three Pigs sold at TJoes, ciabatta bread instead of baguette, did not have cilantro and forgot to add chilis. I love Banh Mi and in my case it didn't taste as expected, but I discovered a favorite recipe for pork served with rice and veggies. The pickled veggies are also nice on the side of any dish.

Hi monkeymom! I tasted the marinade (as you suggested) before putting it on the meat, but it tasted really salty, so I made the marinade again with only 1 Tbsp. of soy sauce. It still tasted salty, but I went with it anyway. Do you know if some of the saltiness will subside after it has been cooked? Can't wait to see how it turns out! Thank you for the recipe!!

I'm going to start marinating this weekend... can't wait for these weeknight sandwiches!
Christina
www.foodiewithalife.com