Vietnamese · Lunch
Vietnamese Pork Sandwich (Gluten-Free)
Grilled pork shoulder marinated in fish sauce, garlic and brown sugar, served in a gluten-free baguette with quick-pickled carrot and daikon, cucumber, cilantro, jalapeno and mayonnaise. The Vietnamese banh mi format delivers crunchy-tender contrast with savory-tangy balance.
$6
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
615Calories
34.2gProtein
32.1gFat
45.8gCarbs
15.3gSugar
4.6gFiber
1680mgSodium
103mgChol
7.9gSat Fat
680mgPotassium
75mgCalcium
2.8mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Slice pork shoulder thinly against the grain and set aside. Mince garlic and combine with fish sauce, brown sugar and black pepper in a bowl.
2
Marinate
Toss pork slices with the fish sauce mixture; cover and refrigerate for 30 minutes until fully seasoned.
3
Pickle
Julienne carrot and daikon, then toss with rice vinegar and sugar; let sit at room temperature for 20 minutes.
4
Sear
Heat vegetable oil in a skillet over medium-high heat and sear pork for 4 to 5 minutes per side until edges char slightly and centre is no longer pink.
5
Build
Split the gluten-free baguette roll and spread mayonnaise over both cut sides, then layer seared pork, drained pickled vegetables, cucumber, cilantro and jalapeno slices inside.
6
Plate
Press sandwich gently closed and slice in half diagonally before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp vegetable oil
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar-white
- 22 gluten-free baguette roll (90g)
- 3 tbsp42g mayonnaise
- 88 cucumber slices
- 4 sprigs4 sprigs cilantro
- 66 jalapeno slices
- 1/2 tsp1/2 tsp black pepper
