Serves 6
1800 min
Grilled Pork Banh Mi
Recipe GLPR685aeb9e82aced
Tender pork tenderloin marinated in a savory blend of Asian fish sauce, garlic, and aromatic spices, then roasted and broiled until charred. Served on crusty baguettes with tangy pickled vegetables, fresh cilantro, and creamy mayo for an authentic Vietnamese-inspired sandwich.
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Ingredients
minced shallot
minced garlic
2 tbsp. granulated sugar
¼ cup Asian fish sauce
3 tbsp. neutral oil
1 tbsp. sesame oil
2 tbsp. soy sauce
2 stalks minced lemongrass
1 tsp. freshly ground black pepper
1½ lb. pork tenderloin
carrot, cut into thin matchsticks
daikon radish, cut into thin matchsticks
½ cup granulated sugar for pickling
1 tsp. salt
½ cup rice vinegar
½ cup water
6 tbsp. mayonnaise
6 crusty baguettes
1½ cup fresh cilantro sprigs
fresh cucumber, cut into spears
fresh jalapeño slices
soy sauce or Maggi seasoning for serving
Directions
Whisk together minced shallot, minced garlic, 2 tablespoons granulated sugar, fish sauce, neutral oil, sesame oil, soy sauce, minced lemongrass, and freshly ground black pepper in a large bowl.
Add pork tenderloin to the marinade and toss to coat evenly on all sides.
Cover the bowl and refrigerate for at least 1 hour or up to 12 hours to allow the flavors to develop.
Set a fine-mesh strainer over a medium bowl. Add carrot and daikon matchsticks to the strainer, then sprinkle with 2 teaspoons granulated sugar and 1 teaspoon salt.
Toss the vegetables and massage them gently with your hands for about 2 minutes, squeezing out excess liquid as you work. Pour out the drained liquid from the bowl.
Transfer the drained vegetables to the bowl and set aside.
In a small pot over medium-high heat, combine rice vinegar, water, and 0.5 cup granulated sugar. Heat, stirring frequently, until the sugar dissolves and the mixture begins to steam, about 2 minutes.
Carefully pour the hot pickling liquid over the vegetables in the bowl. Cover and let sit at least 1 hour until the vegetables are tangy and tender.
Preheat the oven to 375°F and position racks in the center and upper third positions. Line a baking sheet with parchment paper or foil and place a wire rack on top.
Remove the pork from the marinade, allowing excess marinade to drip off. Arrange the pork on the wire rack in a single layer.
Bake the pork on the center rack for 14 to 16 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 145°F.
Switch the oven to broil mode and move the baking sheet to the upper rack. Broil for 5 to 7 minutes, flipping the pork halfway through, until both sides are charred and caramelized.
Spread 1 tablespoon of mayonnaise on the inside bottom half of each baguette.
Top the mayo with sliced grilled pork, followed by pickled carrot and daikon vegetables, cucumber spears, jalapeño slices, and fresh cilantro sprigs.
Add a few dashes of soy sauce or Maggi seasoning to each sandwich, close the top baguette half, and serve immediately.
