Banh mi sandwich

by Barry Lewis


1 x pork tenderloin (aka pork fillet), put in the freezer for 20 minutes

1 small baguette, halved lengthways

Handful freshly chopped coriander

1tbsp Mayo & hoisin sauce for spreading the bread



2 garlic cloves, grated

3tbsp fish sauce

3tbsp rice wine vinegar

3tbsp hoisin sauce


Pickled veg

6 radishes, thinly sliced

1 carrot, julienned

4tbsp Rice wine vinegar

Pinch salt

Pinch sugar

This is a super delicious Vietnamese street food inspired sandwich. Banh mi, (which apparently just means bread in Vietnamese?!) with marinaded pork tenderloin, pickled vegetables and crunchy baguette! Absolutely delicious, I really hope you try this! This recipe was emailed to me nearly 2 Years ago from a chap called Ray I met in California who made this for me in a cafe near Santa Monica beach, it was insane!

Start off by making the marinade. In a bowl, add the garlic, fish sauce, vinegar and hoisin sauce. Mix well until consistent in colour. Take the tenderloin from the freezer and slice thinly with a sharp knife, that’s why it’s in the freezer, you’ll find it will cut nice and easy, just don’t over freeze it, it’s not an ice lolly! Place the pork into the marinade bowl, cover and place in the fridge for an hour, or overnight if you can leave it that long.

For the pickled veg add the radish, carrot, vinegar, salt and sugar to a bowl, stir and cover again for an hour.

When ready to cook, place the sliced baguette under a grill and toast until just browned on the cut side up. Meanwhile heat a griddle pan with a little oil and cook the pork until cooked through and charred, around 8 minutes.

Brush mayo on the browned bottom half of the baguette, top with the pork slices, then the pickled vegetables, coriander, then brush the top of the baguette with more hoisin sauce and place on top – truly outstanding!