Pork Banh Mi
Vietnamese sandwich with marinated pork, pickled vegetables, cilantro, and mayo on crusty bread. Assembled cold or warm, with crispy exterior and bright, tangy filling.
Ingredients
Method
Combine fish sauce, honey, minced garlic, and lime juice in a small bowl. Stir until sugar dissolves.
Place pork tenderloin in a shallow dish and pour marinade over it, coating all sides. Marinate at least 30 minutes at room temperature, or refrigerate up to 12 hours.
Combine rice vinegar, sugar, and salt in a bowl and stir until dissolved. Add julienned daikon radish and carrot, toss to coat. Let sit 15–20 minutes while flavors meld.
Heat a skillet or grill to medium-high. Remove pork from marinade, patting dry with paper towels. Cook 3–4 minutes per side until golden and internal temperature reaches 145°F. Rest 5 minutes, then slice thin.
Slice baguettes in half lengthwise. Spread mayonnaise on the inside of each half.
Layer cooked pork on the bottom half of each baguette.
Top pork with pickled daikon and carrot (drained), cucumber slices, cilantro, and jalapeño if using. Sprinkle with crushed peanuts.
Close sandwich with top baguette half. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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