Instant Pot Banh Mi | Vietnamese Sandwich
Servings: 6 servings
Calories: 391 kcal
Instant Pot Banh Mi is a Vietnamese Pork Sandwich that delivers an explosion of flavors. This Asian sandwich is assembled on toasted French bread or baguette with pork, pickled vegetables, and fresh herbs. Bring the flavors of your favorite banh mi food truck or takeout to your kitchen with this easy Instant Pot Vietnamese recipe.
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Ingredients
Pork
- 1 tablespoon lime juice
- ¼ cup fish sauce
- 1 tablespoon garlic minced
- 1 teaspoon black pepper powder ground
- 1 teaspoon Chinese five-spice powder
- 2 tablespoon granulated sugar
- 2.5 lbs boneless pork shoulder (1.13 kg) [NOTE: Use 1.5 to 2 lbs pork tenderloin for stovetop version]
- 1 Tbsp vegetable oil
- ¼ cup low sodium chicken broth *
Sandwich
- French baguette
- butter
- sriracha mayonnaise or plain mayonnaise
- Pâté
- Pickled julienned daikon and carrots
- English cucumber thinly sliced (optional)
- Maggi seasoning sauce
- cilantro chopped
- jalapeno pepper or serrano
Instructions
Instant Pot Instructions
- In a large bowl, mix lime juice, fish sauce, garlic, black pepper, Chinese 5-spice powder, and sugar.
- Place pork shoulder in Instant Pot and pour sauce over meat and turn to coat. Add broth to the Instant Pot, if using.
- Close the lid and pressure cook for 60 minutes at High Pressure.
- Allow the pressure to release naturally (NPR) and open the lid. [Read More: The Different Pressure Release Methods.]
- Transfer the pork from the Instant Pot to a large bowl. (Reduce the cooking liquid if needed, by boiling it in Saute mode.)
- Shred the meat using two forks or a meat shredder and remove any visible fat.
- Heat a large nonstick frying pan over medium-high heat, on the stovetop. Add oil to the frying pan and let it heat up.
- Spread two cups of meat in the pan and saute until browned and caramelized on one side. Add cooking liquid (1 to 2 teaspoons at a time) to moisten the meat and deglaze the pan, up to 2 tablespoons total. Let the liquid get incorporated into the meat. (Taste as you go to make sure the meat doesn't get too salty.)
Stovetop-only Instructions
- Slice the pork tenderloin into thin (¼ inch) slices. Optionally, pound the meat with a meat mallet to thin out.
- In a large bowl, mix lime juice, fish sauce, garlic, black pepper, Chinese 5-spice powder, and sugar. Marinate the pork in the banh mi sauce for 2 to 4 hours or overnight.
- Heat a large nonstick frying pan or grill pan over high heat.
- Add oil and let it heat up. Remove the pork from the marinade.
- Add the pork slices to the frying pan in an even layer, and let the meat sear on both sides till cooked through, about 6 to 8 minutes. Deglaze with a couple of tablespoons of the marinade if the meat starts to burn. To avoid overcrowding the meat, sear the meat in batches.
Assemble the Sandwich
- Cut a 6-inch piece of baguette in half lengthwise.
- Spread butter on the inside of both halves.
- Toast the bread on both sides on a griddle or in the oven on a tray.
- Generously spread mayo on one half of the baguette.
- Generously spread pâté on the other half.
- Layer pork, pickled daikon and carrots, a few drops of Maggi sauce, cucumber slices (if using), cilantro, and sliced jalapenos on the bottom half.
- Top with the other half of the baguette and serve the banh mi immediately.
Notes
- * NOTE: I don't use broth and haven't had issues with the Burn message. However, some recent Instant Pots are getting the Food Burn or Burn error message with this recipe. So, you may need to add ¼ cup of chicken broth (plus some additional fish sauce, lime juice, and spices to avoid dilution of flavor) if your Instant Pot is prone to getting these messages.
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
- Bread should not be hard and chewy, but light and airy
- If you're making a larger quantity of pork shoulder, cut it into 2 or 3 pieces
- Nutrition information is for cooking pork shoulder in the Instant Pot, and does not include the ¼ cup of chicken broth.
Nutrition
Serving: 1 sandwich | Calories: 391 kcal | Carbohydrates: 46 g | Protein: 14 g | Fat: 18 g | Saturated Fat: 6 g | Polyunsaturated Fat: 10 g | Cholesterol: 22 mg | Sodium: 1660 mg | Fiber: 2 g | Sugar: 10 g
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