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Pork Banh Mi

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 Pork Banh Mi
  • Prep 30 min
  • Total 60 min
  • Servings 4
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A quick-and-easy Vietnamese-French sandwich recipe made with pork loin, julienne carrots and red onion.
By Angie McGowan
Created Jun 14, 2012

Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon five-spice powder
  • 2 lb boneless pork loin
  • 1 cup julienne carrots
  • 1/2 cup thinly sliced red onion
  • 1 clove garlic, grated
  • 1/4 cup white wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 loaf baguette French bread
  • 2 tablespoons mayonnaise
  • 1 medium cucumber, sliced thin
  • 1/2 cup fresh cilantro sprigs
  • 4 jalapeño peppers, sliced, if desired

Steps

  • 1
    Heat oven to 400°F. Rub 1/2 teaspoon salt, the pepper and five-spice powder on pork loin. Place on cookie sheet.
  • 2
    Bake uncovered 20 to 30 minutes or until internal temperature of pork is 145°F. Let rest 10 to 15 minutes, then cut into thin slices.
  • 3
    In small bowl, mix carrots, red onion, garlic, white wine vinegar, sugar and 1/4 teaspoon salt. Cover; set aside.
  • 4
    Set oven control to broil. Cut baguette in half horizontally. Place on ungreased cookie sheet. Broil with top 4 to 6 inches from heat 1 to 2 minutes or just until lightly browned.
  • 5
    Slather toasted baguette with mayonnaise. Layer on sliced pork loin, cucumber, cilantro, jalapeño peppers, and onion and carrot mixture. Cut into 4 sandwiches, and serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a spicier sandwich, replace the red onions with radishes, and replace the jalapeños with small hot chili peppers.
  • tip 2
    Recipe can easily be doubled or tripled.

Nutrition

Nutrition Facts are not available for this recipe
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