Banh Mi Sandwich Recipe

This shop has been compensated by Albertsons. All opinions are mine alone. #GameDayMVP #Albertsons #CollectiveBias

Is your family gearing up for the Big Game like ours is? Good thing my local Albertsons is THE destination for all my Ultimate Game Day needs.

For my family’s sports watching get-togethers we love trying old favorites as well as new recipes like this Banh Mi Sandwich recipe from the Pork Board.

It is a type of Vietnamese sandwich my husband has actually ordered when we have gone out to lunch at a local restaurant (which he loves!). So I just had to try and make a version myself. This sandwich is a tad sweet and a little more spicy with the daikon radish and red onions (bought at Albertsons). But it also has a cooling aspect from the cucumber. It kind of hits all the taste buds with a yummy, unique flavor.

Head to your local Albertsons to pick up all your needs for the Big Game like Tostitos Scoops and Tostitos Chunky Salsa.

The cut of pork used is a tenderloin. So it bakes up quickly, is tender and slices easily into thin pieces for your Big Game sandwich platter (which of course goes perfect with some Tostitos Scoops and Tostitos Chunky Salsa).

For more ideas and to enter for a chance to win $50,000 head on over to the The Albertsons website. On the site you will find a ton of yummy recipes and tips!

So before the party make sure to head to your local Albertsons to pick up everything you need: pork, baguettes, cucumber, carrots, radish, onion and cilantro!

What is your favorite way to spend game day? Do you have a favorite recipes you always share?

Pork Board

Yields 8

Banh Mi Sandwich Recipe

Banh Mi Sandwich Recipe

30 minPrep Time

55 minCook Time

1 hr, 25 Total Time

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Ingredients

• 11/2 pound pork tenderloin, trimmed
• 1 24-inch baguettes (soft)
• 1/3 cup mayonnaise
• 1 small cucumber, peeled, halved lengthwise, seeded and thinly sliced
• 32 fresh cilantro sprigs
• Marinade:
• 1/4 cup sugar
• 4 cloves garlic, smashed
• 4 teaspoons chili sauce
• 6 tablespoons fresh lime juice (from 3-4 limes)
• 4 teaspoons Asian fish sauce
• Vegetable Mixture:
• 2 tablespoons seasoned rice vinegar
• 1/4 teaspoon salt
• 1 1/2 cups shredded carrots
• 1 1/2 cups shredded daikon radish
• 1/2 cup red onion, thinly sliced

Instructions

1. To make marinade, combine sugar, garlic and chili sauce in mortar and pestle, mashing into a paste. Add lime juice and fish sauce. Set 1/4 cup of mixture aside and refrigerate. Transfer remaining mixture to re-sealable bag, add pork and set aside in refrigerator for 2-4 hours.
2. Preheat oven to 450º and make vegetable mixture (about 30 minutes before serving). In a large bowl, combine vinegar and salt. Add carrots, radish and onion. Set aside, stirring occasionally, for 30 minutes.
3. Place pork on lined baking pan (discard marinade from bag with pork). Roast 20-25 minutes (to internal temperature of 145º-160º). Remove pork from oven and let rest 5 minutes.
4. To assemble sandwiches, thinly slice pork. Trim ends off baguettes and cut each crosswise into 4 pieces. Cut horizontally, so each piece opens like a book. Spread with mayonnaise, top with cucumber, pork slices and reserved marinade (drizzle it over the pork), vegetable mixture, cilantro and serve.

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https://www.frugallivingmom.com/banh-mi-sandwich-recipe/

Recipe Name: Banh Mi Sandwich

Source: Pork Board

Suggested Cooking Method: Bake

Prep Time: 30 minutes

Total Time: 55 minutes (plus 2-4 hours to marinade)

Servings: 8

Nutritional Information:

Servings Per Recipe: 8, Serving Size: 1 sandwich

Calories 466.7, Total Fat 14.5 g, Saturated Fat 2.7 g, Polyunsaturated Fat 0.6 g, Monounsaturated Fat 2.1 g, Cholesterol 70.3 mg, Sodium 867.1 mg, Potassium 525.7 mg, Total Carbohydrate 42.5 g, Dietary Fiber 2.4 g, Sugars 10.7 g, Protein 30.8 g

Ingredients:

• 11/2 pound pork tenderloin, trimmed
• 1 24-inch baguettes (soft)
• 1/3 cup mayonnaise
• 1 small cucumber, peeled, halved lengthwise, seeded and thinly sliced
• 32 fresh cilantro sprigs

Marinade:

• 1/4 cup sugar
• 4 cloves garlic, smashed
• 4 teaspoons chili sauce
• 6 tablespoons fresh lime juice (from 3-4 limes)
• 4 teaspoons Asian fish sauce

Vegetable Mixture:

• 2 tablespoons seasoned rice vinegar
• 1/4 teaspoon salt
• 1 1/2 cups shredded carrots
• 1 1/2 cups shredded daikon radish
• 1/2 cup red onion, thinly sliced

Steps (Directions):

1. To make marinade, combine sugar, garlic and chili sauce in mortar and pestle, mashing into a paste. Add lime juice and fish sauce. Set 1/4 cup of mixture aside and refrigerate. Transfer remaining mixture to re-sealable bag, add pork and set aside in refrigerator for 2-4 hours.

2. Preheat oven to 450º and make vegetable mixture (about 30 minutes before serving). In a large bowl, combine vinegar and salt. Add carrots, radish and onion. Set aside, stirring occasionally, for 30 minutes.

3. Place pork on lined baking pan (discard marinade from bag with pork). Roast 20-25 minutes (to internal temperature of 145º-160º). Remove pork from oven and let rest 5 minutes.

4. To assemble sandwiches, thinly slice pork. Trim ends off baguettes and cut each crosswise into 4 pieces. Cut horizontally, so each piece opens like a book. Spread with mayonnaise, top with cucumber, pork slices and reserved marinade (drizzle it over the pork), vegetable mixture, cilantro and serve.