Vietnamese · Lunch
Vietnamese Cold Cuts Sandwich (Gluten-Free)
Seared pork tenderloin sandwich on gluten-free bread with pickled carrot and daikon, fresh cucumber, cilantro, and jalapeno, finished with tamari mayonnaise. Quick-pickled vegetables and fresh herbs balance rich pork and creamy sauce, delivering banh mi flavors without wheat or regular soy sauce.
$5
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
546Calories
39.1gProtein
20.9gFat
52.3gCarbs
13.4gSugar
5.9gFiber
1250mgSodium
90mgChol
4.5gSat Fat
930mgPotassium
100mgCalcium
3.6mgIron
1mcgVitamin B12
20mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Toss pork tenderloin with garlic, fish sauce, 1/2 tsp sugar, and black pepper; let rest 15 minutes at room temperature.
2
Pickle
Toss julienned carrot and daikon with rice vinegar, remaining 1/2 tsp sugar, and salt; set aside 15 minutes until vegetables soften slightly.
3
Sear
Heat vegetable oil in a skillet over medium-high heat and cook pork 2 to 3 minutes per side until browned and cooked through.
4
Rest
Transfer pork to a plate and rest 5 minutes.
5
Build
Spread mayonnaise mixed with tamari across both sides of the toasted roll. Layer cucumber, drained pickled vegetables, pork, cilantro, and jalapeno into the roll.
6
Plate
Close the sandwich gently and slice in half before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork tenderloin
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp vegetable oil
- 80g80g carrot
- 70g70g daikon
- 4 tbsp60ml rice vinegar
- 1 tsp1 tsp sugar
- 22 gluten-free sandwich roll (about 80g)
- 2 tbsp28g mayonnaise
- 1 tsp1 tsp tamari soy sauce
- 88 cucumber slices
- 4 sprigs4 sprigs cilantro
- 44 thin slices jalapeno
- a pinch of salt
