Vietnamese · Lunch
Vietnamese Pork Sandwich
A Vietnamese banh mi sandwich built on lean, marinated pork tenderloin grilled instead of fried, tucked into a crusty baguette with pickled carrot and daikon, cucumber, cilantro and jalapeno. Fish sauce, garlic and lime season the pork, while light mayonnaise replaces the usual heavy layer.
$4
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
380Calories
32.4gProtein
11.8gFat
38.1gCarbs
8.2gSugar
3.1gFiber
1378mgSodium
70mgChol
2.3gSat Fat
650mgPotassium
60mgCalcium
2.3mgIron
0.7mcgVitamin B12
14mgVitamin C
Goes well with
Vietnamese Wheat Beer or Light Lager
local
Vietnamese Iced Coffee (Cà Phê Đá)
international
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Slice pork tenderloin thinly against the grain and mince garlic; toss pork with fish sauce, garlic, lime juice and sugar in a bowl.
2
Marinate
Let pork sit at room temperature 20 minutes until the surface looks glossy and slightly translucent at the edges.
3
Chill
Toss julienned carrot and daikon with rice vinegar and salt in a separate bowl; let stand until softened and translucent.
4
Sear
Heat vegetable oil in a small skillet over medium-high heat; sear marinated pork slices 3 to 4 minutes, turning once, until edges char and centre is cooked through.
5
Build
Slice baguette open lengthwise and spread mayonnaise thinly along the inside of both halves; layer seared pork, drained pickled vegetables, cucumber, jalapeno and cilantro into the baguette.
6
Plate
Close sandwich and plate whole.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork tenderloin
- 2 tbsp2 tbsp fish sauce
- 2 clove2 clove garlic
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp sugar
- 3 1/2 oz100g carrot
- 3 1/2 oz100g daikon
- 2 tbsp2 tbsp rice vinegar
- 1/2 tsp1/2 tsp salt
- 22 small baguette roll (2 oz/57g)
- 4 tsp4 tsp mayonnaise
- 44 thin cucumber slices
- 44 jalapeno slices
- 22 small sprig cilantro
- 1 1/2 tsp1 1/2 tsp vegetable oil
