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.
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 teaspoons sugar
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
3 tablespoons fat-free mayonnaise
2 (20-inch) baguettes (about 8 1/2 ounces each)
16 thin cucumber slices (about 1 cucumber)
16 cilantro sprigs
1/4 cup thinly sliced green onions (about 2)
1 seeded and thinly sliced jalapeño pepper
How to Make It
Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.
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.
Never having a true Bahn Mi I cannot rate this on authenticity however knowing good food I will say this is absolutely delicious. I personally used pork loin and standard radishes as it is what I had on hand. I made this for dinner which received rave reviews and was gladly consumed the following night for dinner once again. My family has requested that I ensure there are leftovers whenever these are made.
This was DELISH!!! I loved it! I didn't have a daikon radish on hand (I threw this together out of our overflowing fridge that needed to be cleaned out) but Chowhound suggested substituting a turnip. That was pretty bitter and I wouldn't recommend it. Not ever having had a proper Bahn Mi, I'm sure I wouldn't miss it at all. I wish it would have been just a little spicier. I think next time I'll add just a few pepper flakes to the mayo. Easy, relatively quick and yummy. 5 stars in my book!
Whe have made this many times and is now a staple when we roast a pork lion we save some for sanwiches the next day. We also have made this with chicken breast and love it as well. Really good to make the day ahead and wrap tightly in foil on a bagette. Great picnic fair.
Baked the pork & made the mayo spread the day prior. Used long baguettes from Whole Foods -- no French bakeries in our town. Made 1st serving to directions and they were pretty good. For 2nd serving, pulled some of the soft interior from the baguette and popped into 400° oven to crisp a bit, then made sandwiches. Results were excellent.