Banh Mi is a Vietnamese-French hybrid sandwich featuring juicy pork tenderloin on crispy baguette with pickled carrots, fresh cilantro, jalapeños, and sriracha mayo. Its signature appeal lies in the contrast of textures—crunchy bread and vegetables against tender, savory meat.
Delivery in as fast as one hour.*
Prices vary by store
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Combine marinade ingredients in a medium bowl, stir together, and pour into gallon-sized bag. Add pork tenderloin to bag and vacuum seal, place in Suvie pan, and cover with water.
Place pan in the bottom zone of Suvie, input settings, and cook now or schedule. Bottom Zone: Sous Vide at 150°F for 1 hour 30 minutes. Top Zone: None
Once the pork is nearly done cooking, add quick pickle ingredients to a small bowl and let sit 5-10 minutes.
After the cook, remove pork tenderloin from Suvie pan and bag and transfer to a cutting board. Reserve cooked marinade for spooning over sandwich. Thinly slice pork tenderloin into ⅛-inch thick slices.
To serve, spread 2 tbsp mayonnaise over the top and bottom of each piece of bread. Divide carrot, pork, cucumbers, and cilantro between sandwiches. Spoon 2 tablespoons of cooked marinade sauce into each sandwich and top with desired amount of jalapeno. Garnish with sriracha.
Store cooked pork in an airtight container up to 3 days; pickled vegetables keep 5 days. Assemble sandwiches fresh to order for best texture.
Assemble just before serving to keep bread crispy. Prepare the pork, pickled vegetables, and mayo separately up to 1 day ahead.
Pork tenderloin is lean and tender; pork belly adds richness. Chicken breast or tofu work as lighter alternatives.
Combine rice vinegar, brown sugar, and soy sauce; heat until sugar dissolves, then pour over shredded carrot. Let sit 15+ minutes before using.
French baguette is traditional for its crispy crust and airy crumb. Sub with ciabatta or hoagie rolls, though texture will differ.
Heat level depends on jalapeño seeds and sriracha amount. Remove jalapeño seeds and reduce sriracha for milder versions.
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