Spicy Cilantro Pork Sandwich With Blue Plate Mayo based Sauce
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Vietnamese Spicy Cilantro Pork Poboy (Banh Mi)

Cilantro and peppery spices are staples in Vietnamese cuisine, which makes Blue Plate® Go Bold Spicy Cilantro Sauce the perfect ingredient in this banh mi sandwich of marinated and roasted pork tenderloin. Make extra pickled vegetables using this recipe – you’ll love having them on hand for adding “zing” to any sandwich!

Prep Time:

30 mins.

Cook Time:

30 mins.


4 Sandwiches



  • 1 pork tenderloin, trimmed of fat
  • 1 cup Blue Plate® Go Bold Spicy Cilantro Sauce, divided
  • 1 cup pickled red onions (recipe follows)
  • 1 cup pickled carrot ribbons (recipe follows)
  • 1 small English cucumber, thinly sliced
  • Fresh cilantro leaves, stems removed
  • 4 crusty hoagie buns or pieces of cut French bread


  • 2 large carrots, peeled
  • 1 medium red onion, very thinly sliced
  • 1 cup water
  • ½ cup white vinegar
  • ½ cup unseasoned rice vinegar
  • ¼ cup sugar
  • 1 teaspoon salt


  1. MARINATE PORK: Spread ½ cup of the Blue Plate® Go Bold Spicy Cilantro Sauce in a shallow dinner plate and roll pork in sauce to generously coat. Set aside for 20 minutes to marinate. Preheat oven to 350 degrees.
  2. MAKE PICKLED CARROT RIBBONS AND RED ONIONS: With a vegetable peeler, shave carrots into ribbons and place in medium bowl. Place onions in separate bowl. In a saucepan, bring water, vinegars, sugar and salt to a boil. Pour over carrots and onions in their separate bowls. Cool to room temperature and refrigerate, keeping vegetables in separate bowls until ready to use.
  3. ROAST PORK: Remove pork from marinade and place in oven on small sheet pan. Roast until internal temperature reaches 150 degrees, about 20 minutes. Cool to room temperature and slice thinly.
  4. ASSEMBLE SANDWICHES: Spread both sides of bread with remaining Blue Plate® Go Bold Spicy Cilantro Sauce, then layer sliced pork, pickled vegetables and cucumber and top with fresh cilantro leaves.
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