Instant Pot Pork Banh Mi Sandwiches

Few things compare to biting into a banh mi sandwich, with its combination of rich pork, crunchy pickled vegetables, and toasted mayo-slathered bun. I still remember digging into my first one ten years ago, and the sweet-and-tangy Vietnamese sandwich remains one of my favorite sandwiches to this day.

It wasn’t until this year, however, that I attempted to make one at home. To speed up the process of cooking the pork, I turned to my Instant Pot, and it practically did all the work for me. Here’s what you need to know before you start.

1. The bread: Banh mi translates to “bread” in Vietnamese, and for the best banh mi, you’ll want to head to your local Vietnamese bakery and look for a Vietnamese baguette, which is crunchy like a French baguette but chewy like French bread. If you can’t find it, a French baguette makes a fine substitute.

2. The meat: Banh mi can be made with a variety of proteins, but pork tends to be the most popular (slow-roasted pork topped with pork pate is a classic combination). Our simplified recipe uses the Instant Pot to make delicious and juicy pork tenderloin, which acts as the base of this sandwich. Cooking the pork with fish sauce is classic, and adds savory umami flavor.

3. The veggies: A fresh layer of pickled vegetables and herbs, often consisting of carrots, daikon radish, cilantro, or mint, adds tang, crunch, and freshness to the roasted pork. Here, we quick pickle the veggies for the sake of time, and we also call for regular radishes. If you can find daikon at your local store, however, give them a try. You won’t be disappointed.

4. The sauce: Mayonnaise is the classic finishing touch to a banh mi. The creaminess of the mayo paired with the acidity of the vegetables brings the perfect balance of flavor to every bite.