Bahn Mi is a Vietnamese term for all things bread. This is one of my absolute favorite sandwiches. The sweet and spicy pork marinade creates an incredible Umami flavor that would taste good on wallpaper. Add to that soothing cucumbers, cilantro, and a carrot-radish slaw–now that’s a beautifully textured and tasty sandwich.
If you’d rather make this a bowl, simply grill the pork and add to steamed rice and slaw mixture along with chopped cucumber.
Note: If you can’t find a Daikon Radish, make your Carrot-Radish slaw with a bag of coleslaw mix.
- 2 bags of "take and bake" ciabatta rolls
- 1 pound thinly sliced pork tenderloin,
- 2 cloves garlic, minced
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 to 2 tablespoons fresh ground black pepper
- 2 tablespoons onion, finely chopped
- ¼ cup canola oil
- 1 tablespoon coarsely chopped ginger
- 3 jalapeños, chopped
- 2 cucumbers cut into thin planks
- ¼ cup of cilantro, chopped
- ½ cup mayonnaise
- Carrot and Radish Slaw:
- 1 cup sliced Daikon radish
- 1 cup shredded carrots
- 2 tablespoons Sake
- 2 tablespoons rice vinegar
- In a large bowl, mix the garlic, fish sauce, sugar, pepper, onion, oils, ginger, and jalapenos. Mix the ingredients until they are well blended. Add the pork and mix thoroughly.
- Place marinated pork in a zip-
locbag and marinate in the refrigerator for at least one hour.
- In the meantime, make the carrot and radish slaw by adding the sake and rice vinegar to carrots and radish. Combine and refrigerate until you are ready to use.
- Place a large skillet or grill over high heat. Add the pork slices, and cook 3-4 minutes a side until cooked through.
- Spread the mayonnaise on the bottom half of ciabatta rolls. Top with the cucumber planks and then the pork.
- Top with carrot-radish slaw and serve