Thai Sandwich Banh Mi Recipe

Pork tenderloin: Thinly sliced for quick cooking and tender texture.

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

Fish sauce: Provides a distinctive, savory taste essential for authentic flavor.

Lime juice: Freshly squeezed to add acidity and brightness.

Sugar: Balances the flavors with a touch of sweetness.

Garlic: Minced to infuse the marinade with aromatic depth.

Baguette: French-style bread, cut into pieces for the sandwich base.

Carrots: Julienned for a crunchy texture and fresh taste.

Cucumber: Sliced to add a refreshing, crisp element.

Cilantro: Fresh leaves to bring a burst of herbal flavor.

Mayonnaise: Spread on the baguette for a creamy, rich layer.

To ensure the pork tenderloin is evenly cooked and remains juicy, slice it as thinly as possible before marinating. This allows the marinade to penetrate the meat more effectively, enhancing the flavor. Additionally, when cooking the pork in the skillet, avoid overcrowding the pan. Cook in batches if necessary to achieve a nice sear on each piece, which adds a delightful texture to your banh mi.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can be thinly sliced and marinated similarly to pork tenderloin.

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

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and savory flavor, though it lacks the fishy undertone.

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

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can complement the other flavors.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent than fresh garlic.

• baguette - Substitute with ciabatta: Ciabatta has a similar texture and crustiness to a French baguette, making it a good alternative.

• carrots - Substitute with daikon radish: Daikon radish can be julienned and provides a similar crunch and mild flavor.

• cucumber - Substitute with zucchini: Zucchini can be sliced thinly and offers a similar texture and mild flavor to cucumber.

• cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor and can be used as a substitute for cilantro.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor similar to mayonnaise.

• Allow the pork tenderloin to cool completely before storing. This helps prevent condensation, which can make the baguette soggy.

• For short-term storage, place the cooked pork in an airtight container and refrigerate for up to 3 days. Keep the julienned carrots, sliced cucumber, and fresh cilantro in separate containers to maintain their crispness.

• If you plan to store the Thai sandwich Banh Mi for longer, consider freezing the components separately. Wrap the pork tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 2 months.

• To freeze the baguette, slice it open and spread a thin layer of mayonnaise on one side. Wrap each piece tightly in plastic wrap and then in aluminum foil. This double wrapping helps prevent freezer burn. The baguette can be frozen for up to 1 month.

• When ready to assemble, thaw the pork and baguette in the refrigerator overnight. Reheat the pork in a skillet over medium heat until warmed through, about 3-5 minutes.

• To refresh the baguette, preheat your oven to 350°F (175°C). Place the baguette directly on the oven rack and bake for 5-7 minutes until crispy.

• Assemble the Thai sandwich Banh Mi by filling the baguette with reheated pork, carrots, cucumber, and cilantro. Serve immediately for the best texture and flavor.

• Preheat your oven to 350°F (175°C). Wrap the baguette sandwich in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until the pork is warmed through and the baguette is slightly crispy.

• If you prefer a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the wrapped sandwich inside. Heat for about 8-10 minutes, checking occasionally to ensure it doesn't overheat.

• For a stovetop method, use a skillet over medium heat. Place the sandwich in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• If you're in a rush, you can use a microwave. Wrap the sandwich in a damp paper towel and microwave on medium power for 1-2 minutes. This helps keep the baguette from becoming too chewy.

• To keep the vegetables like carrots and cucumber fresh and crunchy, consider removing them before reheating and adding them back in after the sandwich is warmed. This way, you maintain the crisp texture that complements the pork and baguette perfectly.

• Skillet: A flat-bottomed pan used for cooking the pork over medium-high heat.

• Knife: Essential for slicing the pork tenderloin, julienning the carrots, and slicing the cucumber.

• Cutting board: A surface to safely cut and prepare the pork, carrots, and cucumber.

• Mixing bowl: Used to marinate the pork with soy sauce, fish sauce, lime juice, sugar, and garlic.

• Tongs: Handy for turning and handling the pork while it cooks in the skillet.

• Measuring spoons: Necessary for measuring out the soy sauce, fish sauce, lime juice, and sugar.

• Garlic press: Useful for mincing the garlic quickly and efficiently.

• Spatula: Helps in spreading the mayonnaise on the baguette pieces.

• Baguette knife: A serrated knife ideal for slicing the baguette into four pieces.

• Serving plate: To arrange and serve the assembled Thai sandwiches.

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

Pre-cut vegetables: Julienne the carrots and slice the cucumber ahead of time and store them in the fridge.

Use pre-sliced baguette: Buy a pre-sliced baguette to skip the cutting step.

Cook in batches: If making multiple sandwiches, cook all the pork at once and keep it warm in the oven.

Assemble quickly: Lay out all ingredients in an assembly line to quickly put together the sandwiches.