Pork Banh Mi Sandwiches
Lemongrass-garlic pork tenderloin seared until caramelized, piled into a crisp baguette with quick-pickled carrot and daikon, cucumber, cilantro and sriracha mayo.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 4
The pickles are the point, so make them first and let them sit while you prep everything else. For a milder sandwich, skip the jalapeño and use less sriracha. Check that your fish sauce lists only fish, salt and sugar, and your baguette is a plain one.
Method
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Toss the pork with the garlic, lemongrass, fish sauce, soy sauce and brown sugar. Marinate for at least , or up to in the fridge.
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Whisk the rice vinegar, warm water, sugar and salt until dissolved. Add the carrot and daikon and let them pickle for at least .
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Stir the mayonnaise and sriracha together.
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Heat the oil in a large skillet over medium-high heat. Sear the pork in a single layer, in batches, per side, until deeply browned and cooked through.
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Split the baguettes and toast them briefly. Spread both sides with sriracha mayo, then layer in the pork, drained pickles, cucumber, cilantro and jalapeño. Serve right away.
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