Rating: 5 stars
13 Ratings
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A common craving among our readers is for ethnic, spicy fare, and these Vietnamese-style sandwiches fill the bill. You can prepare the pork and the mayonnaise mixture (steps 3 and 4) up to a day ahead. Assemble these Bahn Mi sandwiches up to four hours ahead, wrap in plastic wrap, and refrigerate.

Jeanne Thiel Kelley
Recipe by Cooking Light September 2008

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.

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  • Preheat oven to 400°.

  • 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° for 20 minutes or until a thermometer registers 155° (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 jalapeño. Press top gently to close; cut each baguette into 4 equal servings.

Nutrition Facts

343 calories; calories from fat 22%; fat 8.3g; saturated fat 1.8g; mono fat 2.7g; poly fat 3.2g; protein 17.5g; carbohydrates 50.2g; fiber 4.2g; cholesterol 37mg; iron 2.1mg; sodium 721mg; calcium 20mg.
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