Banh Mi Recipe

Baguette: A classic French bread that is crusty on the outside and soft on the inside, perfect for holding all the delicious fillings.

Pork tenderloin: Lean and tender meat that absorbs the marinade flavors beautifully.

Mayonnaise: Adds creaminess and richness to the sandwich.

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

Fish sauce: A staple in Vietnamese cuisine, adding depth and a unique savory taste.

Rice vinegar: Adds a tangy note to the marinade, balancing the flavors.

Carrot: Adds a crunchy texture and a slight sweetness.

Cucumber: Provides a refreshing crunch and coolness.

Cilantro: Fresh herb that adds a burst of flavor and aroma.

Jalapeño: Adds a spicy kick to the sandwich.

To achieve the perfect balance of flavors in your banh mi, make sure to marinate the pork tenderloin for at least 15 minutes, but if you have extra time, extending the marination to 30 minutes will allow the soy sauce, fish sauce, and rice vinegar to penetrate deeper into the meat, enhancing its taste. Additionally, when slicing the baguette, use a serrated knife to avoid crushing the bread and ensure a clean cut.

• baguette - Substitute with ciabatta: Ciabatta has a similar crusty exterior and soft interior, making it a good alternative for the texture and structure needed in a banh mi.

• pork tenderloin - Substitute with chicken breast: Chicken breast is lean and can be thinly sliced and marinated similarly to pork tenderloin, providing a comparable texture and flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor, suitable for those with gluten sensitivities.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce can provide a similar depth of flavor and umami, though it is less pungent than fish sauce.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used to achieve the tangy flavor needed in the recipe.

• carrot - Substitute with daikon radish: Daikon radish can be julienned and provides a similar crunch and mild flavor, making it a good alternative to carrots.

• cucumber - Substitute with zucchini: Thinly sliced zucchini can mimic the texture and mild flavor of cucumber in the sandwich.

• fresh cilantro - Substitute with fresh basil: Fresh basil offers a different but complementary flavor profile, adding a fresh and aromatic note to the banh mi.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and can be thinly sliced to provide the same spicy kick as jalapeños.

• To keep your baguette fresh and crispy, store it in a paper bag at room temperature for up to 2 days. Avoid plastic bags as they can make the bread soggy.
• If you have leftover pork tenderloin, place it in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat before assembling your banh mi.
• For the vegetables like carrot and cucumber, store them separately in airtight containers in the refrigerator. They will stay fresh for up to 3 days.
• Cilantro can be stored in a glass of water, covered loosely with a plastic bag, and kept in the refrigerator. This will keep it fresh for about a week.
• If you want to freeze the pork tenderloin, marinate and cook it first. Allow it to cool completely, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Avoid freezing the baguette as it can lose its texture. If you must, wrap it tightly in aluminum foil and place it in a freezer bag. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore its crispiness.
• Mayonnaise should be stored in the refrigerator and used within its expiration date. Do not freeze as it can separate and become watery.
• Assemble your banh mi just before serving to ensure the baguette remains crispy and the vegetables stay fresh and crunchy.

• 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 minutes or until it's warmed through. This method keeps the baguette crispy on the outside and soft on the inside.

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

• For the pork, you can reheat it separately in a skillet. Add a splash of water or a bit of soy sauce to keep it moist. Heat over medium heat for about 3-5 minutes, stirring occasionally.

• If you're in a rush, use the microwave. Place the pork on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes. This helps retain moisture and prevents the pork from drying out.

• To reheat the vegetables like carrot and cucumber, it's best to keep them at room temperature. If they've been refrigerated, let them sit out for about 15 minutes before assembling your banh mi.

• Once everything is reheated, reassemble your banh mi by layering the pork, carrot, cucumber, cilantro, and jalapeño in the warmed baguette. Enjoy your deliciously revived banh mi!

• Skillet: Use this to cook the marinated pork over medium heat until it's done.

• Mixing bowl: This is where you'll mix the soy sauce, fish sauce, and rice vinegar to marinate the pork.

• Knife: Essential for slicing the pork tenderloin, carrot, cucumber, and jalapeño.

• Cutting board: Provides a stable surface for slicing the ingredients.

• Tongs: Handy for turning the pork slices in the skillet to ensure even cooking.

• Measuring cups: Use these to measure out the mayonnaise, soy sauce, fish sauce, and rice vinegar accurately.

• Spatula: Useful for spreading mayonnaise on the baguette.

• Serving plate: Place the assembled banh mi on this for serving immediately.

Marinate in advance: Prepare the pork tenderloin marinade the night before to save time on busy days.

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

Use store-bought mayonnaise: Opt for ready-made mayonnaise to cut down on preparation time.

Cook in batches: Cook a larger batch of pork and use leftovers for quick assembly later in the week.

Assemble quickly: Lay out all ingredients before starting to assemble the banh mi for a smooth and fast process.