Vietnamese · Lunch
Vietnamese Cold Cuts Sandwich (Low-Chol)
A Vietnamese banh mi built on a crusty baguette roll with roasted lean pork loin layered alongside quick-pickled daikon and carrot, fresh cucumber, cilantro and jalapeno. Light mayonnaise and soy-based flavoring replace fattier cuts and pâté, keeping cholesterol and saturated fat low while preserving the sandwich's essential crunch and bright tang.
$4
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
548Calories
38.2gProtein
15.8gFat
63.1gCarbs
11.4gSugar
4.9gFiber
1380mgSodium
76mgChol
3.6gSat Fat
690mgPotassium
90mgCalcium
3.4mgIron
0.7mcgVitamin B12
14mgVitamin C
low-cholesterol
gluten-free-adaptable
protein-rich
low-chol
Instructions
1
Prep
Julienne the daikon and carrot; combine in a bowl with rice vinegar and 1/2 tsp sugar; toss and set aside to pickle.
2
Marinate
Rub the pork loin with fish sauce, soy sauce, 1/4 tsp sugar and minced garlic; let rest 20 minutes at room temperature.
3
Roast
Place pork on a tray and roast at 400°F for 15 minutes, turning once, until internal juices run clear and edges lightly caramelize.
4
Rest
Let pork rest 5 minutes on a cutting board, then slice thinly against the grain.
5
Build
Split the baguette roll lengthwise; spread light mayonnaise on both cut sides; layer pork, pickled daikon and carrot, cucumber, cilantro and jalapeno; sprinkle black pepper.
6
Plate
Press the sandwich together gently and place on a plate, cutting diagonally in half to expose the layers.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork loin
- 22 small baguette roll, about 5 oz (142g)
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp sugar
- 2 clove2 clove garlic
- 2 tbsp2 tbsp light mayonnaise
- 1/2 cup120g daikon
- 4 tbsp50g carrot
- 4 tbsp4 tbsp rice vinegar
- 1 tsp1 tsp sugar
- 66 cucumber slices
- 4 sprigs4 sprigs cilantro
- 44 jalapeno slices
- 1/4 tsp1/4 tsp black pepper
