Vietnamese Caramel Pork Banh Mi

For the love of sandwiches and all that is or isn’t holy – these things are so stinking good. I think it’s the confluence of a few very specific, very great great things – the tangy pickled veggies + the juicy caramel pork + the Sriracha mayo – that really make this such a special sandwich. Banh mi’s are, I think, one of the coolest foods around.

Their gorgeous southeast Asian flavors and unique influences (traditional versions have French ingredients, a reflection of Vietnam’s previous colonization) set Banh Mi’s apart from other sandwiches, and I was so happy to recently discover a little corner shop in my neighborhood here in Charleston that serves INCREDIBLE versions of this beloved sandwich.

However, if you’re reading this and don’t happen to live in my neighborhood or in a place where you can readily satisfy your Banh Mi cravings, then I’ve got you covered with today’s recipe.

Can you tell I love these?

What is a Banh Mi?

A Banh Mi is a Vietnamese style sandwich, traditionally made with sliced ham, pate’ pickled daikon radishes and carrots, cilantros, and jalapeños – all piled up on fresh French bread. You’ll see many iterations and interpretations of this sandwich, though, and today, I’m paying homage to the classic in a way that is feasible for my (very American) supermarket and my own relatively full schedule.

The ingredient list reads kind of long, yes, but it’s easy to make and comes together quickly. You can leave out things you don’t care for – cilantro, jalapeños, etc. and if your store carries a pre-made Sriracha mayo, then I’d say go for that!

What is Vietnamese Caramel (and why are we using it for pork?)

Because it begins with brown sugar and water, this sauce has a distinctly sweet backbone, punctuated and nicely balanced by the fish sauce, soy sauce, and punchy shallots. Not to be confused with a dessert-style caramel sauce, this beloved Vietnamese caramel is used in savory dishes, coating the likes of everything from salmon to pork to chicken.

The Breakdown: Vietnamese Caramel Pork Banh Mi

A bright and massively flavorful sandwich, this recipe has got it all. We’re talking quick-fix pork tenderloin soaked in a sticky-salty-sweet Vietnamese caramel sauce, easy homemade pickled radishes and carrots, and a two-ingredient spicy mayo that I’m never not craving.

You can swap in chicken for the pork, or to keep it vegetarian (which I do sometimes), you could do a mix of mushrooms or some tempeh. If you can find daikon (Japanese radish) I’d say use those as your radish component because that’s traditional. I can’t find them reliably in my store(s) however, so I use a regular radish and it works beautifully.

Here’s what you’ll need:

One 1.25 to 1.5 lb. pork tenderloin, cut into bite-sized pieces

Salt and pepper, as needed

3 tsp. (give or take) Coconut oil or olive oil, for cooking

¼ cup brown sugar

1 ¼ cups coconut water

1.5 TBSP soy sauce

½ tsp freshly cracked black pepper

1.5 TBSP fish sauce

2 shallots, thinly sliced

2 garlic cloves, minced or grated

1 cup mayonnaise

3 tsp Sriracha, or to taste

1 large baguette, cut into 4 even sections (or you can do 2 baguettes, cut into thirds for bigger portions … or you can use hoagie rolls)

1 cup fresh cucumber slices

Quick pickled radishes and carrots (see easy recipe below)

Cilantro

Pickled jalapenos

For the Quick Pickled Radishes and Carrots

3 large carrots, shaved into strands with a vegetable peeler

8 to 10 radishes, thinly sliced

½ cup rice wine cider 

½ cup apple cider vinegar 

1 cup water

¼ cup granulated sugar

1 TBSP salt

1 cinnamon stick

Here’s how to make these Vietnamese Caramel Pork Banh Mi’s:

To make the quick pickles: Put the radishes and carrots in a container with a lid and set aside. Add the vinegars, water, sugar, and salt to a saucepan set over medium heat. Simmer gently until the sugar dissolves; about 5 minutes or so. 

Turn off the heat and pour the hot pickling liquid over the carrots and radishes. Add the cinnamon stick, give it a stir and allow it to come to room temp (or close) before popping in the fridge to chill. I like to chill for at least 45 minutes before using. 

To make the caramel pork: Add 1 TBSP coconut or olive oil to a large skillet set over med-high heat. Season the pork pieces with salt and pepper and brown in the hot pan until golden but not cooked all the way through; about 4 or 5 minutes. Transfer the pork to a plate or tray to rest while you make the sauce. 

Reduce the heat to medium (don’t wipe out the pan), and add the brown sugar and 1 TBSP water. Allow this to turn into a caramel of sorts, fully melting. Once it has (about 2 minutes) add the coconut water, soy sauce, pepper, fish sauce, shallots, and garlic. Simmer, stirring frequently, until this mixture has reduced dramatically – by over half – and becomes thick and noticeable stickier; takes about 8 to 10 minutes of simmering. Once you’re satisfied with the consistency, add the pork back in and cook over low heat for about 5 more minutes, or until the pork is done in the centers. 

To build your sandwiches: combine the Sriracha and mayo together in a small bowl. Slather a generous amount of this Sriracha mayo onto the cut sides of each piece of bread. Top with the caramel pork, slices of cucumber and some of the pickled veggies. Top with cilantro and pickled jalapenos, if you like. Enjoy while the pork is still warm. 

If you like the looks of this Vietnamese Caramel Pork Banh Mi, you might want to check out:

Honey Toasted Halloumi & Bacon Sandwiches with Marinated Veggies

Jalapeno Crusted Grilled Turkey Apple & Cheese Sandwiches

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