Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of Vietnam! The Pork Banh Mi sandwich is not just a meal; it's a symphony of flavors that combines tender, marinated pork with crisp, pickled vegetables and a kick of spicy Sriracha, all nestled in a perfectly toasted baguette. This isn't just another sandwich – it's a gastronomic adventure that promises to revolutionize your lunch game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 4 baguettes
- 1 cucumber, sliced
- 1 carrot, julienned
- 1 daikon radish, julienned
- Fresh cilantro
- Sriracha sauce
Instructions
- Prepare the pork marinade by combining soy sauce, fish sauce, and honey in a small bowl. Whisk until well blended.
- Trim any excess fat from the pork tenderloin and slice it into thin strips, about 1/4 inch thick. Place the pork in the marinade and let it sit for 15-20 minutes at room temperature to absorb the flavors.
- While the pork marinates, prepare the pickled vegetables. Julienne the carrot and daikon radish into thin, uniform strips. Mix with a pinch of salt and let sit for 10 minutes to release excess moisture.
- Heat a large skillet or grill pan over medium-high heat. Remove pork from marinade and pat dry with paper towels.
- Cook the pork strips for 2-3 minutes on each side until they are nicely browned and cooked through. Remove from heat and let rest for 5 minutes.
- Slice the baguettes lengthwise, but not completely through. Lightly toast the bread in the oven or on a griddle until slightly crisp.
- Assemble the sandwiches by spreading a thin layer of Sriracha sauce on the bottom half of each baguette.
- Layer the cooked pork strips, pickled carrots and daikon, fresh cucumber slices, and generous amounts of fresh cilantro leaves.
- Optional: Add additional Sriracha sauce for extra heat, according to personal preference.
- Cut the sandwiches in half and serve immediately while the bread is still warm and crisp.
Tips
- Marinade Magic: Allow the pork to marinate for the full 15-20 minutes to ensure maximum flavor absorption. The combination of soy sauce, fish sauce, and honey creates a perfect balance of sweet and savory.
- Vegetable Prep Technique: When julienning carrots and daikon, aim for uniform, thin strips. The salting technique helps remove excess moisture, creating a crispier pickled vegetable topping.
- Meat Cooking Precision: Pat the pork dry before cooking to achieve a beautiful golden-brown sear. Avoid overcrowding the pan to ensure each strip cooks evenly.
- Bread is Key: Lightly toasting the baguette adds crucial texture – you want a slight crispness that contrasts with the tender pork and soft interior.
- Customize Your Heat: Sriracha sauce is optional but recommended. Start with a light spread and allow individuals to add more according to their spice tolerance.Pro tip: These sandwiches are best served immediately while the bread is warm and the ingredients are fresh. Prep all components in advance for quick assembly when you're ready to eat!
Nutrition Facts
Calories: 288kcal
Carbohydrates: 28g
Protein: 26g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 70mg
