Transport yourself to the bustling streets of Vietnam with this mouthwatering grilled pork banh mi sandwich. Made with marinated and grilled pork, packed with a bold and savory flavor, and topped with a colorful array of fresh herbs and pickled veggies, such as carrots, cucumbers, and jalapenos, this sandwich is a perfect balance of tangy, spicy, and savory notes. Served on a crispy and chewy French baguette, and slathered with a creamy and zesty mayo sauce, this sandwich is a delicious and satisfying lunch option that will transport your taste buds to a whole new level.
Ingredients:
- 1 lb. pork tenderloin
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp fish sauce
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- ½ tsp black pepper
- 4 baguettes
- 2 carrots, grated
- ½ English cucumber, sliced
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- ¼ cup mayonnaise
- 2 tbsp sriracha sauce
- 1 lime, cut into wedges
Instructions:
- In a large bowl, stir the soy sauce, brown sugar, honey, fish sauce, vegetable oil, sesame oil, garlic, and black pepper.
- Marinate the pork tenderloin in the sauce and add it to the dish.
- Preheat a grill pan to medium-high heat. Grill the pork tenderloin for about 8-10 minutes per side or until cooked through, and the internal temperature reaches 145°F. Let rest for 5 minutes before slicing.
- Split the baguettes in half lengthwise and lightly toast. In a bowl, whisk together the mayonnaise and sriracha sauce. Spread on the inside of the toasted baguettes.
- Fill the baguettes with sliced pork, grated carrots, sliced cucumber, cilantro, mint, and a squeeze of lime juice. Serve and enjoy!
