Originating in Saigon in the 1950s, the Banh Mi sandwich has become a foodie favorite around the world thanks to its juicy meat options and bright crunchy veggies. Save yourself the delivery fee for takeout and try our variation of this nod to French-Vietnamese gastronomy. Pro tip – freeze any leftover sauce for the next time you want to a delicious marinade for pork, chicken, or beef.
Banh Mi Sandwich
Ingredients
Sandwich
- 1 lb pork tenderloin
- 3 pieces French bread, about 6” each
- ⅓ cup fresh cilantro, thick stems removed
- 1 jalapeño, sliced and seeded
- ½ cup grated carrot
- 6 tbsp mayonnaise
- 1 tbsp Sriracha, for garnish
Marinade
- ⅓ cup rice vinegar
- ½ cup brown sugar, packed
- ¼ cup soy sauce
- 2 tbsp fish sauce
- 2 cloves garlic, grated
- 1 (1-inch) piece ginger, peeled and grated
Quick Pickle
- ½ cup cucumber slices
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar
- ½ tsp salt
Directions
1) Combine marinade ingredients in a medium bowl, stir together, and pour into gallon-sized bag. Add pork tenderloin to bag and vacuum seal, place in Suvie pan, and cover with water.
2) Place pan in the bottom zone of Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 150°F for 1 hour 30 minutes
Top Zone: None
3) Once the pork is nearly done cooking, add quick pickle ingredients to a small bowl and let sit 5-10 minutes.
4) After the cook, remove pork tenderloin from Suvie pan and bag and transfer to a cutting board. Reserve cooked marinade for spooning over sandwich. Thinly slice pork tenderloin into ⅛-inch thick slices.
5) To serve, spread 2 tbsp mayonnaise over the top and bottom of each piece of bread. Divide carrot, pork, cucumbers, and cilantro between sandwiches. Spoon 2 tablespoons of cooked marinade sauce into each sandwich and top with desired amount of jalapeno. Garnish with sriracha.
Nutrition
Nutritional Information per serving (3 servings per recipe): Calories 771, Total Fat 29g, Total Carbohydrates 69g, Total Sodium 1428mg, Total Protein 53g
