Bánh Mì Recipe (Vietnamese Sandwich)

Preheat the oven to 375 degrees Fahrenheit.

In a small bowl, mix the soy sauce, hoisin sauce, mirin, honey, fish sauce, and Chinese five spice until combined.

Place the pork tenderloin in a large Ziploc bag and pour the sauce over the top. Seal the bag, remove any air, and marinate for 2-24 hours, turning the bag halfway through for even marination.

Line a large baking sheet with aluminum foil for easy cleanup. Remove the pork from the marinade and place it on the baking sheet. Transfer the pork to the oven and cook for 10 minutes.

In the meantime, transfer the leftover marinade to a small saucepan. Bring to a simmer over low heat, cook for 3-5 minutes, and then set aside.

Remove the pork from the oven and brush with the marinade from the saucepan then, return it to the oven to cook for an additional 5 minutes. Remove again, brush it again, turn it over, and bake for another 5 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

Once the pork is cooked through, remove it from the oven and let it rest for 10 minutes before thinly slicing it against the grain.

Mix the vinegar, water, and sugar together in a large bowl until the sugar dissolves. Add the carrots and radish and lightly massage or toss to coat then let them pickle for at least 15 minutes. See notes.

Bake the baguettes at 350 degrees Fahrenheit on a baking sheet for 5-10 minutes or until the outside is hard when you knock it, then cut each baguette in half and remove some of the soft bread filling.

Spread a layer of mayonnaise on one side of the baguette and drizzle some jugo maggi on the other side then layer the pate over the mayonnaise and spread another layer of mayonnaise over the jugo maggi side.

Arrange enough pork slices to cover the baguette, then top with the pickled vegetables, cucumber, cilantro, and sliced peppers. Slice in half and serve immediately.