Vietnamese · Lunch
Vietnamese Pork Sandwich (High-Protein)
A Vietnamese banh mi built on a crackling baguette, layered with roasted pork tenderloin and pork pate, pickled carrot and daikon, cucumber, jalapeno and cilantro. An egg is folded through for extra protein, with mayonnaise and fish sauce finishing the bite of sweet, sour, savoury and heat.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
805Calories
54.2gProtein
33.9gFat
78.1gCarbs
13.1gSugar
5.9gFiber
2012mgSodium
452mgChol
9.2gSat Fat
1020mgPotassium
118mgCalcium
5.8mgIron
1.8mcgVitamin B12
15mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Julienne the carrot and daikon into matchsticks, place in a small bowl with rice vinegar and sugar, toss well and set aside.
2
Pickle
Let the carrot and daikon sit at room temperature for 20 minutes until slightly translucent and tangy-sweet.
3
Marinate
Toss the pork tenderloin with fish sauce, soy sauce, minced garlic and black pepper; let sit 10 minutes.
4
Sear
Heat vegetable oil in a skillet over medium-high heat and sear the pork for 2 to 3 minutes per side until browned and cooked through. In the same skillet, fry the egg over medium heat for 2 to 3 minutes until the white is set and the yolk centre is still soft. Toast the split baguette in the skillet over medium heat for 2 minutes until the crust crackles and inside is warm.
5
Build
Spread mayonnaise and pork pate on the baguette cut sides, layer in the seared pork, fried egg, drained pickled vegetables, cucumber, jalapeno and cilantro sprigs.
6
Plate
Press the sandwich gently closed and slice in half on a board before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork tenderloin
- 22 small baguette (about 5.3 oz/150g)
- 2/3 cup80g carrot
- 2/3 cup80g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 22 large eggs
- 2.8 oz80g pork pate
- 4 tbsp4 tbsp mayonnaise
- 11 jalapeno
- a small handful cilantro sprigs
- 88 cucumber slices
- 2 tsp2 tsp fish-sauce
- 2 tsp2 tsp soy-sauce
- 1 tsp1 tsp garlic
- 2 tsp2 tsp vegetable-oil
- black-pepper, a pinch
