Thai Banh Mi Recipe

Baguettes: Split lengthwise, these form the base of the sandwich.

Pork tenderloin: Thinly sliced, this is the main protein component.

Pickled carrots and daikon: Adds a tangy crunch to the sandwich.

Cucumber: Thinly sliced for a fresh, crisp texture.

Cilantro: Fresh and chopped, it adds a burst of flavor.

Mayonnaise: Spread inside the baguette for creaminess.

Soy sauce: Used in the marinade for the pork.

Fish sauce: Adds a salty, umami flavor to the marinade.

Lime juice: Freshly squeezed, it adds acidity to the marinade.

Sugar: Balances the flavors in the marinade.

Garlic: Minced, it adds a pungent aroma to the marinade.

Sriracha: Optional, for a spicy kick.

When marinating the pork tenderloin, ensure that each slice is evenly coated with the soy sauce, fish sauce, lime juice, sugar, and garlic mixture. This will help the flavors penetrate the meat more effectively. Additionally, for a more intense flavor, consider marinating the pork for longer than 15 minutes, ideally up to an hour. When grilling, make sure the grill pan is preheated to medium-high heat to achieve a nice sear on the pork slices, which enhances the overall taste and texture of the banh mi.

• baguettes - Substitute with ciabatta rolls: Ciabatta has a similar texture and crust, making it a good alternative for the sandwich.

• pork tenderloin - Substitute with chicken breast: Chicken breast can be thinly sliced and marinated similarly, providing a lean protein option.

• pickled carrots and daikon - Substitute with pickled cucumbers and radishes: These vegetables provide a similar crunch and tangy flavor.

• cucumber - Substitute with zucchini: Thinly sliced zucchini can offer a similar texture and mild flavor.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note, though it lacks the distinct flavor of cilantro.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with a slight tang, making it a healthier alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce can mimic the savory depth of fish sauce, though it has a slightly different flavor profile.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.

• sugar - Substitute with honey: Honey can add sweetness with a slight floral note, though it is more viscous.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh pungency of minced garlic.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce offers a similar heat and garlic flavor, making it a good alternative.

• To store the pork tenderloin, place any leftover grilled slices in an airtight container. Refrigerate for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave before assembling your banh mi.

• For the baguettes, wrap them tightly in aluminum foil or plastic wrap to maintain freshness. Store at room temperature for up to 2 days. If they start to harden, you can refresh them by heating in a 350°F oven for about 5 minutes.

• The pickled carrots and daikon can be stored in their pickling liquid in a glass jar or airtight container in the refrigerator for up to 2 weeks. This will allow the flavors to continue developing, making them even more delicious.

• Keep the cilantro fresh by placing the stems in a glass of water and covering the leaves loosely with a plastic bag. Store in the refrigerator and change the water every couple of days. This method will keep the cilantro fresh for up to a week.

• Cucumber slices should be stored in an airtight container in the refrigerator. They will stay crisp and fresh for up to 3 days.

• If you have leftover mayonnaise mixed with sriracha, store it in an airtight container in the refrigerator. It will keep for up to a week and can be used as a spread for other sandwiches or as a dip.

• To freeze the pork tenderloin, place the grilled slices in a single layer on a baking sheet and freeze until solid. Transfer the frozen slices to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Baguettes can also be frozen. Wrap them tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To refresh, thaw at room temperature and then heat in a 350°F oven for about 10 minutes.

• Avoid freezing vegetables like cucumbers and cilantro, as they do not freeze well and will lose their texture and flavor.

• When ready to enjoy your Thai banh mi, simply reassemble with the stored ingredients, ensuring everything is fresh and flavorful.

• Preheat your oven to 350°F (175°C). Wrap the baguette in aluminum foil to prevent it from drying out. Place it in the oven for about 10-15 minutes until it is warmed through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the baguette inside for about 5-7 minutes. Keep an eye on it to ensure it doesn't get too crispy.

• If you prefer using a microwave, separate the pork from the baguette. Place the pork on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes until heated through. For the baguette, wrap it in a damp paper towel and microwave on medium power for about 20-30 seconds.

• To reheat the pork on the stovetop, place a non-stick skillet over medium heat. Add a splash of soy sauce or a bit of water to the skillet to prevent sticking. Heat the pork slices for about 2-3 minutes, flipping occasionally until warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the baguette inside and heat for about 3-5 minutes. This method will keep the baguette crispy on the outside while warming the inside.

• For the vegetables, such as pickled carrots and daikon, it's best to let them come to room temperature naturally. You can also give them a quick rinse under warm water if you prefer them slightly warmer.

• If you want to keep the cilantro fresh and vibrant, add it to the banh mi after reheating the other components. This will ensure it retains its flavor and texture.

• Mixing bowl: Used to combine the soy sauce, fish sauce, lime juice, sugar, and garlic for marinating the pork.

• Grill pan: Used to cook the marinated pork slices until they are thoroughly grilled.

• Tongs: Handy for flipping the pork slices on the grill pan to ensure even cooking.

• Knife: Essential for slicing the pork tenderloin thinly and chopping the cilantro.

• Cutting board: Provides a safe surface for slicing the pork and chopping the cilantro.

• Measuring cups: Used to measure out the pickled carrots and daikon, as well as the cucumber slices.

• Measuring spoons: Used to measure the soy sauce, fish sauce, lime juice, sugar, and minced garlic.

• Spatula: Useful for spreading mayonnaise on the inside of each baguette.

• Serving platter: Ideal for assembling the baguettes with all the ingredients before serving.

• Spoon: Helps in drizzling sriracha over the assembled baguettes if desired.

Marinate in advance: Prepare the pork marinade the night before to save time on the day of cooking.

Use pre-pickled vegetables: Buy pickled carrots and daikon from the store to skip the pickling process.

Pre-slice ingredients: Slice the cucumber and cilantro ahead of time and store them in the fridge.

Toast baguettes together: Toast all baguettes in the oven at once instead of individually.

Batch grill pork: Grill all pork slices simultaneously on a large grill pan to reduce cooking time.