Vietnamese Banh Mi
- Marinate the Pork:
- In a resealable plastic bag, mix together all marinade ingredients (except the pork) until fully combined.
- Add the pork slices to the bag, coating them evenly in the marinade. Seal the bag and marinate in the refrigerator for at least 1 hour.
- Cook the Pork:
- Heat a pan over medium heat. Lay the pork slices in a single layer in the pan. Cook until the first side is golden, then flip to cook the other side until fully done.
- Transfer the cooked pork to a plate and let rest for 10 minutes. Slice into strips.
- Assemble the Banh Mi:
- Place the sliced pork in a baguette, layering with pickled vegetables, fresh cucumber, cilantro, and any additional toppings you prefer, like jalapeños or sriracha. Enjoy!
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Ingredients:
Adjust Servings
6 rolls | |
1pound loin. thinly sliced | |
2cloves garlic crushed | |
2tablespoons fish sauce | |
2teaspoons sugar | |
2tablespoons ground pepper fresh, black | |
2tablespoons onion finely chopped | |
0.25cup vegetable oil | |
1teaspoon sesame seed oil | |
6servings mayo | |
6servings cilantro sprigs | |
6servings pickled carrot and daikon | |
6servings pate | |
6servings cucumber | |
6servings jalapeno |
Directions
1.
Marinate the Pork
1. In a resealable plastic bag, mix together all marinade ingredients (except the pork) until fully combined. | 2. Add the pork slices to the bag, coating them evenly in the marinade. Seal the bag and marinate in the refrigerator for at least 1 hour.
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2.
Cook the Pork
1. Heat a pan over medium heat. Lay the pork slices in a single layer in the pan. Cook until the first side is golden, then flip to cook the other side until fully done. | 2. Transfer the cooked pork to a plate and let rest for 10 minutes. Slice into strips.
Mark as complete
3.
Assemble the Banh Mi
Place the sliced pork in a baguette, layering with pickled vegetables, fresh cucumber, cilantro, and any additional toppings you prefer, like jalapeños or sriracha. Enjoy!
Mark as complete
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