Vietnamese Pork 'Bánh Mì’ Sandwich

Vietnamese Pork ‘Bánh Mì’ Sandwich

Classic Vietnamese sandwich with lemongrass marinated pork, carrots, onions, fresh cilantro and basil on crusty bread

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 4 hrs 20 min
Cook Time: 1 hr 45 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

4 (6 inch) sub rolls

Lemongrass Marinade
1 tablespoon soy sauce
1 teaspoon lemongrass, slivered
1 teaspoon garlic, minced
1 teaspoon sriracha hot chili sauce
1 teaspoon lime juice
1 teaspoon green onions, sliced thin
¾ pound boneless pork loin
1 teaspoon canola oil

Marinated Carrots
¾ cup carrots, julienned 1/8 inch
4 tablespoons water
2 tablespoons granulated sugar
3 tablespoons white vinegar
½ teaspoon salt

Bánh Mì
¼ cup cilantro leaves
3 tablespoons mayonnaise
4 teaspoons soy sauce
½ cup yellow onions, sliced thin
¼ cup basil leaves
½ cup cucumbers, julienned 1/8 inch
¼ cup jalapeño peppers, sliced thin

Allergens:

Eggs, Gluten, Mustard, Soy, Wheat

Nutritional Information

Directions:

Lemongrass Marinade: Mix all ingredients until well blended. Combine pork, marinade and oil in a 9 inch by 13 inch pan. Toss pork to evenly marinate. Marinate for 4 hours. Drain and discard excess marinade. Grill pork over medium heat to create distinct markings on each side. Remove pork from grill. Place pork in preheated 375˚F oven. Roast for 1 to 1½ hours. Remove pork from oven. Allow to rest. Slice cold pork very thin.
Marinated Carrots: Stir sugar into hot water until sugar is dissolved. Add vinegar and salt. Stir until well blended. Place carrots in a plastic food storage container and add the vinegar solution. Toss to coat well. Marinate 4 hours.
Bánh Mì Build: Mix mayonnaise and soy sauce until well blended. Split baguette in half lengthwise. Toast baguette until warm and crispy. Spread 1 tablespoon mayonnaise on bottom of bread. Top with 2 to 3 slices pork, ½ tablespoon Marinated Carrots, 1 teaspoon onion slices, 1 tablespoon cilantro, 1 tablespoon basil leaves, 1 teaspoon cucumber and 1 tablespoon jalapeño peppers. Close sandwich with crown of baguette. Cut sandwich in half.