Roasted Pork Bánh Mì (Vietnamese Sandwich)
Recipe by John Mitzewich from allrecipes.com
Lunch 35 Mins.
Ingredients
1
1 servings
- •0.25 cup julienned (2-inch matchsticks) daikon radish
- •0.25 cup julienned (2-inch matchsticks) carrots
- •1 tablespoon seasoned rice vinegar
- •0.25 cup mayonnaise
- •1 teaspoon hoisin sauce, or to taste
- •1 teaspoon sriracha hot sauce, or more to taste
- •1 crusty French sandwich roll
- •4 ounces cooked pork roast, thinly sliced
- •2 ounces smooth pate, thinly sliced
- •6 thin spears English cucumber, diced
- •6 thin slices jalapeno pepper, or more to taste
- •0.25 cup cilantro leaves
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss radish and carrot with seasoned rice vinegar in a bowl until well coated. Let sit until veggies become slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
- Mix mayonnaise, hoisin sauce, and sriracha in a small bowl. Split French roll just enough so you can open it like a book. Pull out some of the bread from the top half to better accommodate the filling if desired. Spread the interior surfaces of roll liberally with mayonnaise mixture.
- Transfer roll, cut-side up, to the prepared baking sheet. Bake in the preheated oven until warm and crisp with slightly browned edges, about 7 minutes.
- Place sliced pork, paté, pickled radish and carrot, cucumber, jalapeño, and cilantro leaves in warm roll. Cut in half to serve.
Nutritional Facts
Per 1 servings
- Calories: 1263
- Carbohydrate: 91g
- Fat: 76g
- Fiber: 7g
- Protein: 54g
- Sugar: 10g
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