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The Good Morning Arizona team took a shot at making a Banh Mi Sandwich: 

Tess' recipe for Banh Mi Sandwich

Start to Finish: 30 minutes


½ cup mayonnaise

5 tsp. sriracha sauce

12 oz. pork tenderloin

1Tbsp. reduced-sodium soy sauce

1 small cucumber, seeded and cut into thin strips

½ cup shredded carrots

¼ cup chopped green onions

1 10-oz. loaf baguette-style bread

¼ cup fresh cilantro leaves

1 fresh cilantro

1 fresh jalapeno pepper, thinly slice and, if desired, seeded

  1. For Sriracha mayonnaise, in a bowl stir together mayonnaise and 3 tsp. of sriracha sauce
  2. Trim fat from meat. Cut meat crosswise into ½-inch slices. Press each piece with the palm of your hand to make an even thickness. In a bowl, combine the remaining 2 tsp. sriracha sauce and the soy sauce. Brush sauce mixture over pork slices. IN a greased grill pan or 12-inch skillet, cook meat over medium-high heat 4 to 6 minutes or until slightly pink in center and juices run clear, turn once.
  3. In a bowl, combine cucumber, sweet pepper, carrot and green onions.
  4. Spread bread with sriracha mayo. Place meat on the bottom half the baguette. Top with vegetable mixture, cilantro, jalapeno slices and top half of baguette. Slice into six portions.

Makes 6 servings

Olivia's recipe for Banh Mi Sandwich

Olivia followed the recipe as described, but added a Jalapeno Vinaigrette Dressing to season the vegetables. Mix dressing ahead of time, set aside.

Toss in vegetables then plate.

For Dressing, Mix :

Juice of 2 lemons

½  jalapeno

4 Tbsps olive oil

3 Tbsps white balsamic

1 clove of garlic (minced)

½ Tbsp Dijon mustard

Better Homes and Gardens recipe for Banh Mi Vietnamese Sandwiches


2 ounces pork tenderloin, trimmed and sliced 1/2 inch thick

2 tablespoons Asian sweet chili sauce-

1 tablespoon reduced-sodium soy sauce

Nonstick cooking spray

1 small cucumber, seeded and cut into thin strips

1 small red sweet pepper, cut into thin strips

1/2cup shredded carrot

1/4cup chopped green onions

1/4cup bottled reduced-fat sesame ginger salad dressing

1 tablespoon lime juice

1/4cup fresh cilantro leaves

1 fresh jalapeno chile pepper, thinly sliced and, if desired, seeded*

110 ounce loaf whole grain baguette-style French bread, split horizontally


  1. Press each meat slice with your hand to make an even thickness. In a small bowl combine chili sauce and soy sauce; brush over meat. Coat a grill pan with cooking spray. Add meat; cook over medium-high heat 4 to 6 minutes or until slightly pink in center, turning once.
  2. In a large bowl combine the next six ingredients (through lime juice).
  3. Layer meat, vegetable mixture, cilantro, and jalapeno pepper between bread halves. Cut into portions.

Copyright 2018 KPHO/KTVK (KPHO Broadcasting Corporation). All rights reserved.


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(1) comment


Sorry ladies. The Banh Mi's are all fails for several reasons. Wrong bread. The bread must be a crusty French baguette, not so bready as those pictured. Too much heavy handiness with the meat too. Banh Mi meats need to be thinly sliced...not those big hunks of flesh you have jammed in that sandwich. Use half of the amount of meat. Thinly slice it then layer it into the sandwich along with the fresh veggies. Sorry.

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