Lean Pork Vietnamese Sandwich — Bánh Mì
Around 35% fewer calories and significantly lower fat, lean pork tenderloin replacing fatty char siu and a full-fat Greek yoghurt mayo replacing standard mayonnaise, with the authentic pickled daikon and carrot, fresh coriander, jalapeño, and pâté depth of the classic Vietnamese sandwich.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix pork marinade: 2 tbsp soy sauce, 2 tsp fish sauce, 2 tsp coconut sugar, 2 minced garlic cloves, 1 tsp five spice. Coat pork slices thoroughly, marinate 15 minutes. Julienne carrot and daikon, soak in 1/4 cup rice vinegar with a pinch of coconut sugar and salt for 15 minutes. Whisk yoghurt mayo: 1/4 cup Greek yoghurt, 1 tsp Dijon mustard, 1 tsp lemon juice, salt to taste.
Grill
Heat a large griddle pan over high heat until smoking. Working in batches if needed, grill marinated pork slices 2–3 minutes per side until caramelised and cooked through, no pink inside. Transfer to a plate.
Build
Split both baguettes lengthways. Spread yoghurt mayo on both cut sides of each and pâté on one side if using. Layer cucumber slices, grilled pork, pickled carrot and daikon, fresh coriander sprigs, and jalapeño slices on each sandwich.
Plate
Press each sandwich together gently, slice in half if desired, and serve immediately while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.