Recipes > Vietnamese

Pork Bánh mì Recipe


Total Time:   130.0 min
Pork Bánh mì


1 pork tenderloin (about 1 1/2 lb), sliced 1/8 inch thick
1/2 cup bakar marinade
3/4 cup BBQ sauce
1/2 cup mayonnaise
2 teaspoons sriracha sauce
1/4 cup fresh cilantro leaves
1/2 cucumber, thinly sliced lengthwise
5 baguette pieces, each 7 inches long, split in half lengthwise

3 carrots, peeled and julienned
1 daikon radish, peeled and julienned
3 teaspoons sea salt
4 tablespoons sugar
1 cup rice vinegar
1 cup water

raw jalapeno slices (optional)


Pickled carrots and daikon
1.  Combine carrots, daikon, 1 teaspoon of the salt and 1 tablespoon of the sugar.  Let stand for 5 minutes until the moisture begins to seep out from the vegetables.  Rinse under running cold water, then drain.
2.  In a separate bowl, mix together the vinegar, water, the remaining 2 teaspoons salt and 3 tablespoons sugar until the salt and sugar dissolve.  Add carrots and daikon, and allow to sit for 2 hours before using. 

1.  In a medium bowl, mix pork and bakar marinade.  Cover and refrigerate for 6-8 hours.
2.  Preheat propane or charcoal grill
3.  Cook the pork through (medium doneness, 6-8 min), then transfer to a sauce pan
4.  Add 3/4 cup BBQ sauce to meat and cook on medium heat for 2 minutes, stirring occasionally. 
5.  Toast baguettes on grill, sliced side down for 30 seconds
6.  In a small bowl, combine mayonnaise and sriracha.  Arrange pork onto bottom half of baguettes.  Top w/ pickled carrots/daikon, cucumber slices and cilantro.
7.  Spread sriracha mayo on the cut side of top half of baguette, and assemble the sandwiches.  

*optional - top with raw jalapeno slices

Makes 5 sandwiches.


Serve warm

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