Vietnamese Spicy Cilantro Pork Poboy Sandwich dressed with pickled vegetables, on a cutting board
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Vietnamese Spicy Cilantro Pork Poboy (Banh Mi)

Cilantro and peppery spices are staples in Vietnamese cuisine, and this is a delicious New Orleans poboy version of the classic Vietnamese Banh Mi sandwich made with marinated pork. Make extra pickled vegetables using this recipe – you’ll love having them on hand for adding “zing” to any dish.

Prep Time:

30 mins.

Cook Time:

30 mins.


4 Sandwiches



  • 1 pork tenderloin, trimmed of fat
  • 1 cup Cilantro Lime Sauce, divided, recipe follows
  • 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

Cilantro Lime Sauce


  • 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. Make the Cilantro Lime Sauce: (Makes 2 cups. Reserve any left over for another use.) Combine mayonnaise, lime juice, cilantro, Tiger Sauce, lime zest, coriander and cayenne in a medium bowl and mix well. (Optional: Cover and let stand in the refrigerator for up to 30 minutes to allow the flavors to meld together.)
  2. Marinate the pork: Spread ½ cup of the Cilantro Lime Sauce in a shallow dinner plate and roll the pork in the sauce to generously coat. Set aside for 20 minutes to marinate. Discard marinade after use. Preheat oven to 350°F.
  3. Make Pickled Carrot Ribbons and Red Onions: With a vegetable peeler, shave the carrots into ribbons and place in a medium bowl. Place the onions in a separate bowl. In a sauce pan, bring water, vinegars, sugar and salt to a boil. Pour over carrots and onions in their separate bowls. Cool to room temperature and refrigerate, covered, keeping vegetables in separate bowls until ready to use.
  4. Roast the pork: Remove pork from marinade and place in the oven on small sheet pan. Roast until internal temperature of pork reaches 150°F, about 20 minutes. Cool to room temperature and slice thinly.
  5. Assemble sandwiches: Spread both sides of bread with the remaining Cilantro Lime Sauce, then layer on the sliced pork, pickled vegetables, cucumber and fresh cilantro leaves, add top bread and serve.
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