Banh Mi

Ingredients

• •2 pieces Baguette
• •1 lb Pork tenderloin
• •1 teaspoon Salt
• •0.5 teaspoon Black pepper
• •4 oz Pate
• •2 tablespoons Vegetable oil
• •1 cup Pickled carrots
• •1 cup Pickled daikon
• •3 cloves Garlic
• •1 piece Jalapeño
• •1 piece Cucumber
• •1 medium Onion
• •2 pieces Jalapeno
• •0.5 cup Cilantro
• •3 tbsp Mayonnaise
• •2 tbsp Soy sauce
• •2 tbsp Rice vinegar
• •2 stalks Lemongrass

Instructions

1. 1

   Prepare the pork: slice 1 lb pork loin or shoulder very thin (partially freeze for easier slicing). Make marinade: mix 3 tbsp fish sauce, 2 tbsp sugar, 2 tbsp lemongrass (minced), 3 cloves garlic (minced), 1 tbsp vegetable oil.

   💡 Paper-thin slices mean maximum marinade contact and quick, even cooking.

2. 2

   Toss pork with marinade and let sit 30 minutes (or overnight in fridge for deeper flavor).

   💡 Even 30 minutes makes a difference - the acids in lemongrass begin tenderizing.

3. 3

   Heat a large skillet or grill pan over high heat until smoking. Cook pork in single layer for 2-3 minutes until caramelized and cooked through.

   💡 High heat creates the Maillard reaction - sweet marinade should char, not steam.

4. 4

   Make quick pickled vegetables: combine 1 cup each shredded carrot and daikon in a bowl. Add 1/2 cup warm water, 3 tbsp rice vinegar, 1 tbsp sugar, 1/2 tsp salt. Let sit 15 minutes.

   💡 Quick pickles add crunch and acidity - essential for banh mi balance.

5. 5

   Prepare the sauce: mix 2 tbsp mayonnaise, 1 tbsp sriracha, 1 tbsp soy sauce, and a squeeze of lime juice.

   💡 The sauce ties everything together - adjust sriracha to your heat preference.

6. 6

   Toast baguette at 375F for 3-4 minutes until crispy on outside but still soft inside. Slice horizontally without cutting through.

   💡 A good banh mi baguette is crispy outside, airy inside - not dense.

7. 7

   Assemble: spread sauce inside baguette, add pork slices, pickled vegetables, cucumber slices, fresh cilantro, jalapeno slices, and a drizzle of soy sauce.

   💡 Layer order matters: sauce (prevents bread getting soggy), then meat, then wet (pickles), then herbs.