Grilled Banh Mi Sandwiches with Pickled Veggies

Every so often, The Hubs will put out a special request, do all the shopping and pitch in with the cooking.   Most of these requests involve grilling.

The most recent suggestion for dinner was a Banh Mi sandwich, but as mentioned above, he wanted to grill it.  I did some research and we came up with this recipe.

Our cilantro was just about to go to seed so it looks a bit ferny.

First make the veggies:

Banh Mi Quick Pickled Veggies



  • 3/4 c. shredded carrots
  • 2 small Persian cucumbers, sliced thin
  • 1 bunch radishes, sliced thin
  • 1 c. white vinegar
  • 2 T. sugar
  • 1/2 t. salt
  • water


  1. Place all the vegetables in a clean quart jar.
  2. Combine the vinegar, sugar and salt in a measuring cup. Stir until sugar is dissolved.
  3. Pour vinegar mixture into jar over the vegetables. Top off with water as needed. Put lid on jar and shake to combine. Store in refrigerator until ready to use.

Yield: 1 quart

You will have enough veggies for other dishes like salads.   I was eating them straight out of the jar, too.

Next, prepare the pork.

Grilled Banh Mi Pork Tenderloin


Use leftovers for a fusion taco


  • 21 oz. pork tenderloin
  • 1/4 c. hoisin sauce
  • 1/4 c. white vinegar (Use regular white vinegar, rice vinegar or whatever you have on hand.  I’ve used a chive-infused vinegar.)
  • 2 T. fish sauce
  • 2 cloves garlic, smashed.


  1. Place pork loin in a sealable container or plastic bag.
  2. Mix together the hoisin sauce, vinegar, fish sauce, and garlic. Pour over pork. Place in refrigerator for at least one hour before grilling.

Yield: 6-8 servings

This was unbelievable.  Unfortunately, I sliced it all up and placed it in a sealable container and waited for it to cool a bit before I refrigerated it.  Well, I waited a bit long.  Yep, I left it out on the cabinet all night.  Doh!   I broke the news to The Hubs and then went to the store to buy another pork loin.  We had all the veggies and bread, what else could we do?  I also bought a chicken breast and prepared it with the same marinade.    We then had combo sandwiches.  I almost liked the chicken better.

Now, to make the sandwich, spread some hoisen sauce on toasted bread, layer on the pork (or chicken), veggies, sliced fresh jalapenos and cilantro.  Then, dive in!

It’s been a long time since I posted a soup, salad or sandwich so I am finally able to link up with Deb’s Souper Sunday again!
I’m also linking up with Weekend Cooking at The Intrepid Reader.

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