Burgers & sandwiches , Lunches , Meat , Main dishes

Deluxe banh mi

Name: Deluxe banh mi
Prep time: 1 h 15 min
Cook time: 15 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 1/2 cup white vinegar; 1 cup water; 1 1/2 tablespoon sugar; 2 teaspoons salt; 1 cup daikon (or radish) cut into julienne; 1 cup carrots cut into julienne strips; 800 g pork tenderloin, thinly sliced; 1/3 cup fish sauce; 1/3 cup maple syrup; 1/4 cup soy sauce; 2 tablespoons mirin; 1 tablespoon grated fresh ginger; 1 tablespoons sesame oil; 3 large garlic cloves, finely chopped; Salt and pepper from the mill; 1/2 cup mayonnaise; 1 tablespoon sambal oelek; 1 tablespoon honey; 1 tablespoon rice vinegar; 2 garlic cloves, finely chopped; Salt and pepper from the mill; 4 submarine buns; Cucumber strips; Coriander

Preparation 1 h 15
Refrigeration 1 h
Cooking 15 min
Servings 4 to 6
Freezing I do not suggest

I’ve never been to Vietnam yet, but I’ve been told these deluxe banh mi are really delicious. The pickled vegetables are perfect, and the mayonnaise just spicy enough.

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Ingredients for the pickled vegetables

1 1/2 cup white vinegar
1 cup water
1 1/2 tablespoon sugar
2 teaspoons salt
1 cup daikon (or radish) cut into julienne
1 cup carrots cut into julienne strips

Ingredients for the marinade

800 g pork tenderloin, thinly sliced
1/3 cup fish sauce
1/3 cup maple syrup
1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon grated fresh ginger
1 tablespoons sesame oil
3 large garlic cloves, finely chopped
Salt and pepper from the mill

Ingredients for the spicy mayonnaise

1/2 cup mayonnaise
1 tablespoon sambal oelek
1 tablespoon honey
1 tablespoon rice vinegar
2 garlic cloves, finely chopped
Salt and pepper from the mill

Ingredients for the sandwiches

4 submarine buns
Cucumber strips
Coriander

Preparation

In a saucepan heated over high heat, put the vinegar, water, sugar and salt and stir. Heat for a few minutes while stirring, just enough to dilute the salt and sugar. Remove from heat, add daikon and carrots and stir. Remove from heat, marinate for 30 minutes and drain. Set aside.
Place pork in a large airtight dish and set aside.
In a bowl, add the remaining ingredients for the marinade, season with salt and pepper and mix. Pour over pork, mix and set aside in the refrigerator for 1 hour.
In a bowl, add the ingredients for the mayonnaise, salt and pepper and mix. Set aside in the refrigerator.
Preheat oven to 450°F. Drain the meat, place on the baking sheet and put in the oven. Bake for about 15 minutes or until meat is cooked but still juicy.
Open submarine buns, spread plenty of mayonnaise inside and fill with meat. Add marinated vegetables, a few strips of cucumber and lots of cilantro!

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To help you make this recipe

Our sommeliers suggest

J.Bäumer Riesling Organic Green B 2020

Rhein, Allemagne

Produced by J.Bäumer Kellerei Hasensprung, this riesling with balanced acidity and lemon and apple notes offers a beautiful mineral frame and a lot of freshness. A great agreement to do on Asian dishes or outdoor appetizers like this. See the product

Lux, 4.5%

La Fosse

Berliner Weisse with tangerines, this tart wheat beer will offer you marked citrus and citrical acidity. Its lemon and tangal aromas will currency with the coriander of the recipe as well as with the ingredients with Asian influences. The acidity of the beer will be found in the acidity of marinated vegetables. A banh mi in one hand, a beer in the other hand. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!