If you think you can’t make a classic pork banh mi sandwich as well as the shop down the road, think again! Yes, there’s a lot going on in between those slices of crunch bread, but that doesn’t mean you can’t pull it off at home! The crunchy veggies, juicy pork, endless flavor… this is a sandwich you can perfect with this recipe!
Classic Pork Banh Mi
Original # of Servings: 1
Total Time: 35 minutes
Active Time: 15 minutes
pork tenderloin – 6 ounce
extra virgin olive oil – 1 1/2 teaspoon
black pepper – 1/4 teaspoon
vegetable broth – 3/4 cup
ginger – 1 1/2 teaspoon
garlic – 3/4 teaspoon
low sodium soy sauce – 3/4 teaspoon
shredded carrots – 4 tablespoon
cucumber – 1/4
fresh cilantro – 2 tablespoon
lime juice – 1 1/2 teaspoon
fish sauce – 1/4 teaspoon
french baguette – 1/2
- Season pork tenderloin with pepper.
- Heat olive oil in pot on high heat. Brown all sides of tenderloin, about 5 minutes.
- Add broth to pot. Bring to boil.
- Lower heat and simmer until pork is done about 10 minutes.
- Remove pork from broth. Allow to rest for 5 minutes.
- Slice pork in half. Thinly slice 1 half.
- Cube other half of tenderloin. Place in food processor.
- Peel ginger.
- Blend pork with ginger, garlic and soy sauce into a paste. Chill.
- Peel cucumbers. Thinly slice on the bias.
- Mix together fish sauce and lime juice.
- Marinate cucumber and carrots in fish sauce blend for 10 minutes.
- Rough chop cilantro.
- Cut baguette in half. Then butterfly baguette half.
- Smear 1 tablespoon of pork pate paste evenly onto bottom of bread.
- Top with pork slices, cucumber, carrot and cilantro. Serve.
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