Banh mi is the Vietnamese word for bread. In Vietnamese cuisine, it also refers to a type of short baguette with thin, crisp crust and soft, airy texture inside that is often split lengthwise and filled with various savory ingredients as a sandwich and served as a meal.
INGREDIENTS of Banh mi
- 10 oz. pork tenderloin
- 6 tbsp. hoisin sauce, divided
- 6 tbsp. rice wine vinegar, divided
- 2 garlic cloves, grated
- 2 tbsp. fish sauce
- 1 medium carrot, thinly sliced
- 1 medium daikon radish, thinly sliced
- 1 tsp.- kosher salt
- 2 tbsp.- vegetable oil
- 12-inch baguette, slice
- 1/4 c.- mayonnaise
- 1/2 c.- cilantro leaves and tender stems
How To Make Banh mi
- Preheat the oven to 425 °.
- Place the pork tenderloin in the freezer for 15 minutes; this will facilitate fine cutting. Slice the frozen tenderloin as thin as possible.
- Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic and fish sauce to a bowl; mix well.
- Let stand at room temperature for 15 minutes.
- Mix the carrot and daikon with the rest of the vinegar and salt; let stand at room temperature until use.
- In a large cast iron skillet over medium-high heat, heat the oil and add the marinated pork. Cook without stirring for 4 minutes.
- Grill the baguette in the oven for 10 minutes until golden.
- Spread the mayonnaise on the bottom half and the rest of the hoisin sauce on the top half.
- Cover the pork, then the marinated vegetables and coriander on the bottom half.
- Place on top half and slice crosswise before serving.