Serves 4
100 min
Vietnamese Grilled Pork Sandwiches
Recipe GLPR5885d91434fa69
Succulent grilled pork tenderloin flavored with a fragrant lemongrass and fish sauce marinade, served on crispy baguette with tangy pickled carrots and daikon, fresh herbs, and Vietnamese dipping sauce. A vibrant, fresh Vietnamese classic.
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Ingredients
1 garlic clove, crushed
1/2 teaspoon salt
1/4 cup rice wine vinegar
1 tablespoon sugar
1/3 cup julienned peeled carrot
1/4 cup julienned peeled daikon radish
1 stalk fresh lemongrass, white and pale green parts, coarsely chopped
2 shallots, peeled and coarsely chopped
1 fresh jalapeño, seeded and coarsely chopped
2 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 tablespoons canola oil
1 1/2 pounds pork tenderloin
1 fresh baguette
1/4 cup mayonnaise
Sliced fresh jalapeño rings for garnish
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
Vietnamese dipping sauce (fish sauce based)
Directions
Prepare the pickled vegetables: In a small saucepan, combine the crushed garlic, salt, rice wine vinegar, and 1 tablespoon sugar. Bring the mixture to a boil over medium heat. Add the julienned carrot and daikon radish, then reduce the heat and simmer gently for about 20 minutes until the vegetables soften slightly. Remove from heat and allow the pickled vegetables to cool to room temperature, then transfer to a container and refrigerate for at least 1 hour until completely chilled. Just before using, drain the vegetables thoroughly in a colander and set aside.
Make the pork marinade: In a food processor, combine the lemongrass, shallots, chopped jalapeño, 2 tablespoons sugar, fish sauce, rice wine vinegar, sesame oil, and canola oil. Process until the ingredients form a fine paste. (Alternatively, finely mince the lemongrass, shallots, and jalapeño with a knife, transfer to a bowl, then add the remaining ingredients and stir well.) Transfer the marinade to a resealable plastic bag and add the pork tenderloin. Seal the bag and massage it well to coat the meat evenly with the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
Grill the pork: Preheat a panini press or indoor electric grill to high heat. Remove the pork from the marinade and place it on the hot grill surface. If using a panini press, cook for about 2 minutes until the pork reaches an internal temperature of 145°F. If using a grill with two sides, cook for 1 to 2 minutes per side until the internal temperature of the pork reaches 145°F. Transfer the cooked pork to a plate and let it rest for a few minutes before slicing.
Assemble the sandwiches: Cut the baguette lengthwise, slicing about two-thirds of the way through but leaving the two halves connected. Spread the mayonnaise evenly on the cut surface of the top half of the bread. Slice the grilled pork and arrange it on the bottom half of the baguette. Top the pork with the well-drained pickled vegetables, fresh jalapeño rings, mint leaves, and cilantro. Drizzle generously with Vietnamese dipping sauce over all the ingredients.
Serve: Carefully cut the assembled sandwich into 4 equal pieces using a serrated knife, and serve immediately while the pork is still warm and the bread is crispy.
