Vietnamese · Lunch
Vietnamese Grilled Pork Sandwich (Low-Calorie)
Grilled lean pork tenderloin marinated in fish sauce, garlic, and lime, tucked into a smaller baguette with pickled daikon and carrot, cucumber, cilantro, and a light sriracha-mayo swipe. Fat is trimmed throughout, cooking is a quick char rather than fried, keeping the classic banh mi profile at a much lighter calorie count.
$4
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
391Calories
37.8gProtein
10.4gFat
39.5gCarbs
13gSugar
3.1gFiber
1440mgSodium
77mgChol
2.1gSat Fat
810mgPotassium
83mgCalcium
3.4mgIron
1mcgVitamin B12
14mgVitamin C
low-calorie
low-cholesterol
protein-rich
low-calorie
Instructions
1
Prep
Whisk fish sauce, garlic, lime juice, honey and black pepper together, then add pork and coat thoroughly.
2
Marinate
Cover and refrigerate the pork for 30 minutes so flavors penetrate the meat.
3
Pickle
Toss daikon and carrot with rice vinegar and sugar, let sit 15 minutes until tangy-sweet.
4
Grill
Heat grill pan to medium-high and cook pork 2–3 minutes per side until charred and cooked through.
5
Plate
Split baguette lengthwise, spread with mayonnaise mixed with sriracha, layer pork, pickled vegetables, cucumber and cilantro, then press closed and cut in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork tenderloin
- 2 tbsp2 tbsp fish sauce
- 2 clove2 clove garlic
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp honey
- 1/2 tsp1/2 tsp black pepper
- 5 oz140g daikon
- 2 oz56g carrot
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar-white
- 8 oz230g baguette section
- 4 tbsp60g light mayonnaise
- 2 tsp2 tsp sriracha
- 88 cucumber slices
- 4 sprigs4 sprigs cilantro
