This pork banh mi sandwich brings together a crusty baguette, savory-sweet pickled vegetables, fresh herbs, and juicy, seasoned pork. Paired with Korean cheese corn, a buttery, slightly sweet corn side dish topped with melted mozzarella, this duo makes a satisfying meal that balances crunch, tang, and richness. The banh mi is a Vietnamese classic, while the cheese corn is a popular Korean street food and BBQ side; together they create a fun, fusion-inspired dinner.
Ingredients
For the pickled vegetables
- 1 cup (240 ml) water
- 1/2 cup (120 ml) rice vinegar
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon (5 g) salt
- 1 carrot, julienned (about 1 cup / 110 g)
- 1 daikon radish, julienned (about 1 cup / 120 g)
For the pork
- 1 lb (450 g) pork tenderloin or boneless pork chops, sliced into 1/4-inch (6 mm) strips
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 g) brown sugar
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) sesame oil
- 1/2 teaspoon (2 g) black pepper
For the sandwiches
- 4 small baguettes or 2 large ones, split (about 6 inches / 15 cm each)
- 1/2 cup (120 g) mayonnaise
- 1 tablespoon (15 ml) sriracha (optional)
- 1 cucumber, thinly sliced
- 1/2 cup (20 g) fresh cilantro leaves
- 1 jalapeño, thinly sliced (optional)
For the Korean cheese corn
- 2 cups (300 g) corn kernels (fresh, frozen, or canned, drained)
- 2 tablespoons (28 g) unsalted butter
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (50 g) granulated sugar
- 1/4 teaspoon (1 g) salt
- 1 cup (100 g) shredded mozzarella cheese
- 1/4 cup (25 g) shredded cheddar cheese (optional)
Instructions
- Pickle the vegetables: In a small saucepan, combine water, rice vinegar, sugar, and salt. Bring to a boil, stirring until dissolved. Remove from heat and pour over the julienned carrot and daikon in a bowl. Let cool, then refrigerate for at least 30 minutes (or up to 2 hours).
- Marinate the pork: In a bowl, mix soy sauce, fish sauce, brown sugar, garlic, sesame oil, and black pepper. Add pork strips and toss to coat. Cover and refrigerate for at least 20 minutes (or up to 2 hours).
- Cook the pork: Heat a large skillet over medium-high heat. Add the pork in a single layer (work in batches if needed). Cook for 2-3 minutes per side until browned and cooked through. The safe minimum internal temperature for whole cuts of pork is 145°F (63°C) as per USDA FSIS, followed by a 3-minute rest. Remove from heat and set aside.
- Make the cheese corn: In a medium skillet over medium heat, melt the butter. Add corn, cream, sugar, and salt. Cook, stirring, for 5-7 minutes until the cream reduces slightly and corn is tender. Sprinkle mozzarella (and cheddar if using) over the top. Cover and let melt for 2-3 minutes, then turn off heat and keep warm.
- Assemble the sandwiches: In a small bowl, mix mayonnaise and sriracha (if using). Spread on the cut sides of the baguettes. Layer with cucumber slices, pickled vegetables (drained), cooked pork, cilantro, and jalapeño slices. Press the sandwiches together.
- Serve: Serve the banh mi immediately with the warm cheese corn on the side.
Tips
- Substitutions: If you can’t find daikon, use an extra carrot or turnip. Fish sauce can be replaced with soy sauce or a splash of Worcestershire sauce, but the flavor will be less authentic. For the cheese corn, use any melting cheese like Monterey Jack or provolone.
- Make ahead: The pickled vegetables and marinated pork can be prepared a day ahead and kept refrigerated. The pickles will keep for up to a week.
- Common mistake: Don’t overcook the pork—it will become dry. Use a meat thermometer to check for 145°F (63°C) and rest it for 3 minutes before slicing.
- Baguette tip: For a more authentic texture, toast the baguette lightly in the oven or a toaster until crisp on the outside but still soft inside.
Serving Suggestions
Serve the banh mi as a main dish with the Korean cheese corn on the side. You can also add a simple green salad with a lime vinaigrette, or some crispy sweet potato fries. For a lighter meal, serve the pork and pickles over rice instead of bread.
Variations
- Chicken banh mi: Substitute chicken breast or thighs for pork; cook to 165°F (74°C).
- Tofu banh mi: Use extra-firm tofu, pressed and sliced, marinated in the same sauce, then pan-fried until golden.
- Spicy cheese corn: Add 1/2 teaspoon gochujang (Korean chili paste) to the corn mixture for a spicy kick.
- Vegan cheese corn: Use plant-based butter, cream, and cheese, and skip the pork for a tofu or mushroom banh mi.
Storage and Reheating
Store leftover pork and pickles separately in airtight containers. The pork will keep for 3-4 days in the refrigerator; the pickles for up to 1 week. The assembled sandwiches are best eaten fresh, but you can store them wrapped in foil for up to 1 day—reheat in a toaster oven or oven at 350°F (175°C) for 5-7 minutes until warm. The cheese corn can be refrigerated for 3 days; reheat in a skillet over medium heat, adding a splash of milk or water to loosen it. Leftovers should be reheated to 165°F (74°C) before serving.
Frequently Asked Questions
Can I use pork shoulder instead of tenderloin? Yes, but shoulder is fattier and may need longer cooking to become tender. Slice it thin and cook quickly, or braise it for a more traditional banh mi filling.
What can I use instead of fish sauce? Soy sauce is the easiest substitute, but you’ll lose some umami. You can also use a splash of oyster sauce or hoisin for a sweeter profile.
How do I make the pickles less sweet? Reduce the sugar to 2 tablespoons (25 g) or use less vinegar. Taste the pickling liquid before pouring over the vegetables and adjust to your preference.
Can I grill the pork instead of pan-frying? Absolutely. Grill over medium-high heat for 2-3 minutes per side until it reaches 145°F (63°C). This adds a nice smoky flavor.
Is Korean cheese corn supposed to be a side dish or a snack? It’s both! It’s commonly served as a side at Korean BBQ, but also enjoyed as a street food snack. It’s versatile and pairs well with many mains.
Can I make the cheese corn without cream? Yes, use milk or even a splash of chicken broth for a lighter version. The sauce won’t be as rich, but it will still be tasty.
Related
- Chocolate Bingsu Recipe: Easy Korean Shaved Ice
- Cheesecake Factory Miso Salmon Copycat Recipe
- Cheese Puff Corn: Easy Homemade Snack
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).