Follow these steps for perfect results
Asian fish sauce
honey
sugar
freshly ground pepper
scallions
thinly sliced
garlic
thinly sliced
pork tenderloin
thinly sliced
rolls
split
hoisin sauce
Sriracha chile sauce
vegetable oil
for grilling
cucumber
cut into matchsticks
cilantro sprigs
loosely packed
Puree fish sauce, honey, sugar, pepper, scallions, and garlic in a blender.
Transfer the marinade to a bowl and add the pork.
Toss to coat the pork evenly with the marinade.
Refrigerate the pork for 2 to 4 hours to marinate.
Thread the marinated pork onto 12 bamboo skewers.
Spread hoisin sauce and Sriracha on the rolls.
Light a grill and oil the grates.
Brush the pork skewers with vegetable oil.
Grill the pork skewers over high heat, turning frequently, until cooked through (about 4 minutes).
Place 2 pork skewers in each roll.
Remove the skewers carefully.
Top with cucumber matchsticks and cilantro sprigs.
Serve immediately.
Expert advice for the best results
Marinate the pork longer for a more intense flavor.
Serve with pickled carrots and daikon for a more authentic banh mi experience.
Everything you need to know before you start
15 minutes
The pork can be marinated ahead of time.
Serve the banh mi on a platter with extra cilantro and Sriracha.
Serve with a side of Vietnamese spring rolls.
Pair with a fresh salad.
Pairs well with the spicy and savory flavors.
Discover the story behind this recipe
Popular street food in Vietnam, reflecting French and Vietnamese culinary influences.
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