Banh Mi is a Vietnamese sandwich that’s made up of an odd sounding combination – crusty bread rolls smeared with pate, mayo, suspicious looking Asian ham, pickled vegetables, green onion, coriander/cilantro, a mighty wack of fresh chillies and drizzle of seasoning.
It tastes like a rich ham sandwich with a hit of Asian freshness. It’s a sensation of flavours and textures that’s generated a cult following all around the world. The most sought after Banh Mi vendors have lengthy queues from early morning – both here and in Vietnam!
I certainly had more than my fair share of Banh Mi when.
Authentic Tasting Banh Mi !!These incredibly flavorful Bánh Mì sandwiches are filled with pickled carrots, cucumber and cilantro, seasoned chicken and a delicious homemade sauce.
- 1/2 cup water
- 2 Tablespoons rice vinegar
- dash of salt
- 2 carrots , peeled and cut into matchsticks, or shredded
- 10 oz. pork tenderloin and you can replace pork with smoked chicken (same quantity) or also shredred chicken (Banh Mi)
- 1 cucumber , very thinly sliced
- 1 jalapeño pepper sliced thinly
- 2 boneless skinless chicken breasts
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 green onion stems , cut into the length of the rolls
- 1/2 bunch fresh cilantro
- 4 small French baguettes or crusty rolls , sliced lengthwise
- 1/4 cup mayonnaise
- 3 Tablespoons hoisin sauce
- 1 teaspoon sriracha hot sauce , more or less, to taste
- Preheat oven to 425°. Place pork tenderloin into the freezer for 15 minutes; this will make it easier to slice thinly.Slice frozen tenderloin as thinly as possible. Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic, and fish sauce to bowl; mix until well combined. Let sit at room temperature for 15 minutes.
- Pickle the veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.
- Make the sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl combine the mayonnaise, hoisin sauce and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.
- Cook the chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting.
- Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the mayo sauce on each half of bread. Slice the chicken and place on top. Spoon any leftover sauce on top of the chicken. Drain the veggies and add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!
- Bread Rolls - the breads should be nice and crusty, so if they are not, pop them in the oven for a bit to crisp up. French baguettes are the classic.
OTHER FILLING OPTIONS!
- Banh Mi pork meatballs - for each Banh Mi, use 3 meatballs. Shake off excess sauce, split warm meatballs in half then stuff into Banh Mi in place of the ham.
- Shredded cooked chicken - use in place of ham. I often use store bought rotisserie chicken for convenience!