Vietnamese subs aka Banh Mi. One of the best sandwiches you can get - that is if you love cilantro!
Ok so do you guys love Vietnamese subs aka Banh Mi as much as I do? I think they are one of the best sandwiches you can get - probably because of all of the cilantro. Now I know cilantro is controversial, but if you ask me if you don’t like cilantro don’t even bother making this. Kidding, but seriously, cilantro makes this recipe and I have never tried it without!
This sandwich is really easy to throw together and in my opinion just as good as you can get at any sub shop or restaurant. It also makes 8 subs so it’s a great way to feed a crowd or pre your lunches for the week. Since you don’t have any “saucy” vegetables on this sub - ie tomatoes - you can get away with making this a bit in advance which is always a win-win!
The other great thing is that if you don’t want to make this with pork you can easily sub chicken, steak or even tofu so you can customize it to your preferences.
prep time 45 minutes + 8 hours marinating
cook time 20 minutes
total time 1 hour 5 minutes
For the marinade
2 lbs pork roast or pork tenderloin
6 cloves garlic
1 tbsp grated ginger
4 tbsp soya sauce
1/4 cup honey
3 tbsp oil
1 tsp black pepper
1 tbsp sesame oil
For the quick pickled carrots
1 large carrot
1 cup water
1/3 cup vinegar
1/3 cup white sugar
2 tsp salt
For the Sandwich
8 sub rolls
1/2 cup mayo
1 large bunch cilantro
In a large ziplock bag combine finely chopped garlic, shallot, grated ginger, soya sauce, honey, oil, pepper and sesame oil. Add in very thinly sliced pork roast and allow to marinade a minimum of 8 hours.
In a small saucepan combine water, vinegar, sugar and salt. Stir until sugar and salt are dissolved. Meanwhile julienne your carrots and place them in a mason jar then pour your pickling liquid over. Allow to sit in the refrigerator a minimum of 1 hour.
In a large frying pan sear marinaded pork over medium heat being sure not to overcrowd the pan (this will take 4-5 batches depending on the size of your frying pan).
Slice each roll in half and broil 2-3 minutes or until lightly golden. Evenly divide mayo over each roll then layer with thinly sliced cucumber, pork, pickled carrots, thinly sliced jalapeño and a big bunch of cilantro. Serve immediatly.