Bahn Mi (Vietnamese-Style Sandwiches)
ready in: 1-2 hrs
recipe id: 99214
1/2 cup shredded carrot
1/2 cup grated peeled daikon radish
1 tablespoon cider vinegar
2 teaspoons sugar
1/4 teaspoon kosher salt
3 tablespoons chili garlic sauce (such as Lee Kum Kee)
1 1/2 teaspoon sugar
1 pound pork tenderloin, trimmed
non-stick cooking spray
1/2 teaspoon salt
3 tablespoons fat-free mayonnaise
2 baguettes (about 8 1/2 ounces each)
16 slices thin cucumber
16 fresh cilantro sprigs
2 thinly sliced green onions
1 seeded and thinly sliced jalapeno pepper
Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.
Preheat oven to 400 degrees F.
Combine the chili garlic sauce and 1 1/2 teaspoons sugar; stir well. Place pork on the rack of a small roasting pan or broiler pan coated with cooking spray. Spread 2 tablespoons chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt.
Bake at 400 degrees F for 20 minutes or until a thermometer registers 155 degrees F (slightly pink). Cool; cover the pork, and refrigerate.
Combine mayonnaise and remaining chili garlic sauce mixture; cover and refrigerate.
Cut each baguette horizontally, cutting to, but not through, other side using a serrated knife. Spread mayonnaise mixture evenly on cut sides of baguettes.
Thinly slice pork; divide pork evenly between baguettes. Top evenly with carrot mixture. Arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with onions and jalapeno. Press top gently to close; cut each baguette into equal servings.
Recipe Source: Cooking Light
nutritionNutritional data has not been calculated yet.
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