Banh Mi Sandwich

Serves 4

Ingredients

• 1 lb pork tenderloin or boneless pork chops
• 1 large (or 4 small) baguette or 4 Vietnamese-style rolls
• 2 medium carrots
• 1 small (about 6 oz) daikon radish
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/3 cup mayonnaise
• 2 tsp sriracha or chili garlic sauce
• 1 cup cilantro sprigs
• 1/2 medium cucumber
• 2 jalapeño peppers
• 3 cloves garlic
• 2 Tbsp fish sauce
• 2 Tbsp soy sauce
• 1 Tbsp brown sugar
• 1 Tbsp vegetable oil

Instructions

1. 1Slice the pork tenderloin into thin 1/4-inch cutlets. Place between plastic wrap and gently pound to 1/4-inch thickness.
2. 2In a bowl, mix 3 minced garlic cloves, fish sauce, soy sauce, and brown sugar. Add pork and marinate 15–20 minutes while prepping vegetables.
3. 3Julienne the carrots and small daikon into matchsticks. Place in a bowl with rice vinegar, sugar, and salt. Toss and let pickle 15 minutes; drain before use.
4. 4Mix mayonnaise with sriracha in a small bowl; set aside.
5. 5Slice cucumber into thin strips and thinly slice 2 jalapeños. Wash and dry cilantro sprigs.
6. 6Heat vegetable oil in a large skillet over medium-high heat. Cook the marinated pork cutlets 2–3 minutes per side until browned and cooked through (internal temp 145 °F). Let rest 2 minutes, then slice into strips.
7. 7Preheat broiler or toaster oven. Split the baguette lengthwise and lightly toast the cut sides until crisp but not dried out (about 2 minutes).
8. 8Spread the sriracha mayo generously on both cut sides of the warm bread.
9. 9Layer the sliced pork on the bottom half, followed by a generous amount of drained pickled carrot-daikon, cucumber strips, jalapeño slices, and cilantro.
10. 10Close the sandwich, press gently, and cut into 4 equal portions. Serve immediately.