Quick & Easy Banh Mi Sandwiches- You can have this easy version of Vietnamese Bahn Mi on the table in about 15 minutes. Juicy layers of pork, crunchy veggies (carrots, red bell peppers and cucumber,) a smear of sriracha mayo and fresh cilantro on a soft baguette. { Easy dinner idea, Budget Friendly}
This is not your ordinary sandwich! This quick and easy version of the Vietnamese Banh Mi Sandwich is made by cooking (in a skillet or grill pan) thin slices of pork tenderloin in a mixture of soy sauce and sriracha and layering the pork on a soft baguette with crunchy fresh veggies like carrots, cucumber and red bell pepper. Finished off with sriracha mayo and lots of fresh cilantro, you’re going to love the mingling of all of these flavors!
How to Make Quick & Easy Banh Mi Sandwiches
- Cut pork tenderloin into ½ inch slices and place on a flat surface ( like a cutting board). In a small bowl combine sriracha and soy sauce; brush sauce over pork pieces, on both sides.
- Lightly spray a 12-inch skillet (or grill pan) with cooking spray. Arrange pork pieces so none are overlapping in skillet and cook over medium-high heat, turning once, until slightly pink in center (approx 2-3 mins on each side). Set aside.
- Slice baguette horizontally . In a small bowl make the Sriracha Mayonnaise by stirring together the mayonnaise and sriracha. Spread bread with Sriracha Mayonnaise. Layer one side of bread with pork, cucumbers, bell pepper, carrots , green onions, cilantro and jalapeno (if using), and extra sriracha (if desired) Cut sandwich into six portions.
Recipe Notes:
Pork Tenderloin
This recipe calls for a 1 lb. pork tenderloin . You’ll want to look for a tenderloin that has not been seasoned (many come pre-seasoned). You can always purchase a larger tenderloin and use the extra slices to add to Asian inspired rice or noodle bowls or add it to pasta, pizzas, salads, there are so many options!
Quick Pickled Vegetables
The classic Banh Mi sandwich calls for pickled carrots and daikon radish. I’m opting to omit the pickling to keep things super quick & easy (and lower in sugar) . I’ve also swapped out the daikon for red bell pepper (easy to find and doesn’t need to be pickled). I find the bite of the red bell pepper adds the right punch and works as a great substitute to pickling.
If you’d like to stay more true to the traditional version you can do a quick pickling of the veggies by doing the following:
½ cup rice vinegar
¼ cup water
¼ cup sugar
¼ cup daikon radish, cut into matchsticks (optional addition to carrots already listed in sandwich recipe)
In a small saucepan , heat rice vinegar, water and sugar over medium heat. Bring to a boil and stir until sugar has completely dissolved ( approx. 1 minute). Remove from heat and allow to cool.
In a medium bowl (or mason jar), combine carrots and daikon radish slices. Pour cooled vinegar mixture over vegetables, and allow to stand for at least 30 minutes. Drain when ready to assemble sandwich.
For more Vietnamese inspired recipes you can check out:
- Vietnamese Caramelized Pork
- Easy Vietnamese Caramel Salmon (oven baked or Instant Pot)
- Vietnamese Noodle Salad
- recipe inspired by Better Homes & Gardens Heart Smart Magazine ( Banh Mi Sandwiches pg. 86) (affiliate link)
- 1 lb. pork tenderloin, trimmed and cut into ½ inch slices
- 1 to 2 Tbsp sriacha (or Asian sweet chili sauce)
- 1 Tbsp reduced-sodium soy sauce (or coconut aminos)
- 1 small cucumber, seeded and cut into thin strips
- 1 small red bell pepper, cut into thin stips
- ½ cup julienne cut(or shredded) carrot
- 3 green onions, chopped
- 1(10 oz.) loaf baguette-style French bread
- ¼ cup fresh cilantro leaves
- 1 fresh jalapeno chile pepper, thinly sliced (optional)
- ¼ cup light mayonnaise
- 2-3 tsp sriracha
- Cut pork tenderloin into ½ inch slices and place on a flat surface ( I lined a cutting board with parchment paper). In a small bowl ,combine sriracha and soy sauce; brush sauce over pork pieces, on both sides.
- Lightly spray a 12-inch skillet (or grill pan) with cooking spray. Arrange pork pieces so none are overlapping in skillet and cook over medium-high heat, turning once, until slightly pink in center (approx 2-3 mins on each side). Set aside.
- Slice baguette horizontally. In a small bowl make the Sriracha Mayonnaise by stirring together the mayonnaise and sriracha. Spread bread with Sriracha Mayonnaise. Layer one side of bread with pork, cucumbers, bell pepper, carrot , green onions, cilantro and jalapeno (if using), and extra sriracha (if desired) Cut sandwich into six portions.
The classic Banh Mi sandwich calls for pickled carrots and daikon radish. I’m opting to omit the pickling to keep things super quick & easy (and lower in sugar) . I’ve also swapped out the daikon for red bell pepper (easy to find and doesn’t need to be pickled). I find the bite of the red bell pepper adds the right punch and works as a great substitute to pickling.
If you’d like to stay more true to the traditional version you can do a quick pickling of the veggies by doing the following:
½ cup rice vinegar
¼ cup water
¼ cup sugar
¼ cup daikon radish, cut into matchsticks (optional addition to carrots already listed in sandwich recipe)
In a small saucepan , heat rice vinegar, water and sugar over medium heat. Bring to a boil and stir until sugar has completely dissolved ( approx. 1 minute). Remove from heat and allow to cool.
In a medium bowl (or mason jar), combine carrots and daikon radish slices. Pour cooled vinegar mixture over vegetables, and allow to stand for at least 30 minutes. Drain when ready to assemble sandwich.
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