Báhn Mì Pork Sandwiches Recipe

Vietnamese-inspired sandwiches, layered with tender pork, pickled veggies, cilantro, and creamy-spicy goodness.
  • Ready in: 30 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: 4

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  • 3 tablespoons rice vinegar
  • ½ teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • ½ cup shredded carrots
  • 4-6 radishes, thinly sliced
  • 1 jalapeño pepper, thinly sliced
  • 1 (18.4 ounce) pork tenderloin, thinly sliced
  • 2 tablespoons olive oil
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • 1 baguette or 4 hoagie buns, sliced in half lengthwise
  • 2 tablespoons chopped cilantro

cooking methods

  • Stovetop


1. In a medium bowl or mason jar, combine first 3 ingredients. Add carrots, radishes and jalapeños. Toss or shake well to coat. Let rest at least 15 minutes or up to overnight to pickle. 
2. In a large bowl, combine pork, 1 tablespoon Asian Garlic Dip Mix and Honey Teriyaki Sauce; stir well to coat. 
3. Heat a large cast-iron skillet or grill pan to medium-high; add oil and pork. Cook 4 minutes undisturbed. Then stir and sauté 1-2 minutes or until pork is cooked through and no longer pink.
4. In a small bowl, combine remaining Asian Garlic Dip Mix with sour cream and mayonnaise. Spread cut sides of bread with prepared dip. Top with cooked pork and pickled veggies. Sprinkle with cilantro before serving. 
Makes 4 servings.

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