Thin-sliced pork tenderloin gets marinated with garlic, sesame oil, and a touch of fish sauce before it's seared until caramelized at the edges, giving this sandwich its signature savory-sweet backbone. Quick-pickled daikon and carrot bring bright acidity and crunch, balanced by cool cucumber slices, fresh cilantro sprigs, and a kick of sliced jalapeño. A smear of mayonnaise and pork liver pâté add richness on either side, tying the whole thing together into that unmistakable banh mi flavor profile. Every element here is built from scratch, from the pickle brine to the pan-seared pork, so you know exactly what's going into each bite. It's a fantastic option to build into a gluten free lineup, packed with the same punchy, layered flavor the classic sandwich is known for. Serve it fresh right after assembly, while the pork is still warm and the pickles are at their crispest.
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Combine the rice vinegar, water, sugar, and kosher salt in a small saucepan over medium heat, stirring until the sugar and salt fully dissolve, about 2 minutes. Remove from heat and let the brine cool for 5 minutes.
Place the daikon and carrot matchsticks in a medium bowl and pour the warm brine over them. Press the vegetables down so they are submerged, then let them pickle at room temperature for at least 30 minutes. The vegetables should soften slightly and turn lightly translucent at the edges.
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