Vietnamese Pork Bánh Mi

The versatility of this delicious Vietnamese meat and veggie combo is part of what makes it so great. You can put it on a fresh French baguette, in a small street corner taco, or just eat the meat by itself! I’ve even used the pork as a Banh Mi shell with the fixin’s in it.

Meat & Marinade

• ~1 Lb Pork Tenderloin

• 3 Tbs Fish Sauce

• 2 Tbs Maple Syrup

• 1 Tbs Brown Sugar

• 2 Tbs Soy Sauce

• 1/2 Tsp Sesame Oil

• Shakes Liquid Smoke

• 2 Garlic Cloves minced

• 1/2 Tsp Ginger Powder

• 1/2 Tsp Onion Powder

• 1/2 Tsp Black Pepper

• Spices

  Spicy Mayo

• 3/4 Cup Mayo

• 2 Tbs Sriracha

• 1 Tbs Rice Vinegar

• 1 Tbs Brown Sugar

• Liquid Smoke shakes

  Fixin’s

• Carrots shredded

• Radishes sliced super thin

• Jalapeño slices

• Cilantro

• Lime squeezes

1. First thing you’ve got to do is make the marinade for the meat. So combine everything below the Pork on the Meat & Marinade column.

2. Now it’s time for the Pork. You can either cut the Pork while it’s a little frozen (makes it easier to cut it very very thin) or you can cut the meat thin and then stick the Meat between two sheets of parchment paper and beat it thin. Then transfer the thin or beaten Meat into the Marinade bowl.

3. You’ve now got to decide how to cook the Pork. You can either grill it on a flat top grill or use a skillet or Wok. If you use the skillet or wok, make sure to turn the fan on high and open your windows; it’s going to get smoky. Make sure you don’t cook the Pork too long either. They’re very thin so they’ll cook in no time.

4. Once the meat’s done, make the Sauce, assemble the Fixin’s, and enjoy!