Vietnamese · Lunch
Vietnamese Pork Sandwich
A Vietnamese banh mi built on a crusty baguette with lean pork tenderloin marinated in fish sauce, garlic and lime, then grilled and layered with pickled carrot and daikon, cucumber, cilantro and jalapeno. A yogurt-based spread replaces full-fat mayo for a lower-cholesterol finish.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
595Calories
40.2gProtein
14.8gFat
65.2gCarbs
13.8gSugar
4.8gFiber
1560mgSodium
78mgChol
3.2gSat Fat
910mgPotassium
88mgCalcium
3.8mgIron
0.8mcgVitamin B12
17mgVitamin C
Goes well with
Light Lager or Pilsner
local
Vietnamese Iced Tea (Trà Đá)
international
protein-rich
low-cholesterol
gluten-free-adaptable
low-chol
Instructions
1
Prep
Slice the pork tenderloin into thin strips and pat dry. Mince the garlic and set aside.
2
Marinate
Combine the pork with fish sauce, garlic, lime juice, sugar and black pepper. Cover and marinate 30 minutes.
3
Pickle
Toss the carrot and daikon with rice vinegar and sugar; let sit 20 minutes until tangy.
4
Sear
Heat vegetable oil in a skillet over medium-high heat and sear the pork strips 4 to 5 minutes, turning once, until edges char and the centre is no longer pink.
5
Build
Split the baguette and spread the cut sides with yogurt. Layer the seared pork, drained pickled carrot and daikon, cucumber, cilantro and jalapeno inside. Press closed gently.
6
Plate
Serve the sandwich halves on a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz415g pork tenderloin
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup80g carrot
- 2/3 cup80g daikon
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 22 small baguette portion, 5.3 oz (150g)
- 4 tbsp60g plain yogurt
- 88 cucumber slices
- 4 sprigs4 sprigs cilantro
- 44 jalapeno slices
- 1 tsp1 tsp vegetable oil
