Banh mi is the Vietnamese word for bread. In Vietnamese cuisine, it also refers to a type of short baguette with thin, crisp crust and soft, airy texture inside that is often split lengthwise and filled with various savory ingredients as a sandwich and served as a meal.


  • 10 oz. pork tenderloin
  • 6 tbsp. hoisin sauce, divided
  • 6 tbsp. rice wine vinegar, divided
  • 2 garlic cloves, grated
  • 2 tbsp. fish sauce
  • 1 medium carrot, thinly sliced
  • 1 medium daikon radish, thinly sliced
  • 1 tsp.- kosher salt
  • 2 tbsp.- vegetable oil
  • 12-inch baguette, slice
  • 1/4 c.- mayonnaise
  • 1/2 c.- cilantro leaves and tender stems

How To Make Banh mi 

  1. Preheat the oven to 425 °.
  2. Place the pork tenderloin in the freezer for 15 minutes; this will facilitate fine cutting. Slice the frozen tenderloin as thin as possible.
  3. Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic and fish sauce to a bowl; mix well.
  4. Let stand at room temperature for 15 minutes.
  5. Mix the carrot and daikon with the rest of the vinegar and salt; let stand at room temperature until use.
  6. In a large cast iron skillet over medium-high heat, heat the oil and add the marinated pork. Cook without stirring for 4 minutes.
  7. Grill the baguette in the oven for 10 minutes until golden.
  8. Spread the mayonnaise on the bottom half and the rest of the hoisin sauce on the top half.
  9. Cover the pork, then the marinated vegetables and coriander on the bottom half.
  10. Place on top half and slice crosswise before serving.