Name: Banh Mi Sandwich
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 1 lb pork tenderloin; 3 pieces French bread, about 6" each; ⅓ cup fresh cilantro, thick stems removed; 1 jalapeño, sliced and seeded; ½ cup grated carrot; 6 tbsp mayonnaise; 1 tbsp Sriracha, for garnish; ⅓ cup rice vinegar; ½ cup brown sugar, packed; ¼ cup soy sauce; 2 tbsp fish sauce; 2 cloves garlic, grated; 1 (1-inch) piece ginger, peeled and grated; ½ cup cucumber slices; 2 tbsp rice vinegar; 1 tbsp granulated sugar; ½ tsp salt

1

Combine marinade ingredients in a medium bowl, stir together, and pour into gallon-sized bag. Add pork tenderloin to bag and vacuum seal, place in Suvie pan, and cover with water.

2

Place pan in the bottom zone of Suvie, input settings, and cook now or schedule. Bottom Zone: Sous Vide at 150°F for 1 hour 30 minutes. Top Zone: None

3

Once the pork is nearly done cooking, add quick pickle ingredients to a small bowl and let sit 5-10 minutes.

4

After the cook, remove pork tenderloin from Suvie pan and bag and transfer to a cutting board. Reserve cooked marinade for spooning over sandwich. Thinly slice pork tenderloin into ⅛-inch thick slices.

5

To serve, spread 2 tbsp mayonnaise over the top and bottom of each piece of bread. Divide carrot, pork, cucumbers, and cilantro between sandwiches. Spoon 2 tablespoons of cooked marinade sauce into each sandwich and top with desired amount of jalapeno. Garnish with sriracha.

Banh Mi Sandwich

Ingredients

17 Ingredients

Instructions

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