Pork bánh mì
Vietnamese pork sandwich with quick-pickled carrot and radish, cucumber and coriander.
Active time45 min
Cooking15 min
Total1 h 15 minResting : 30 min
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Ingredients
- 200 g carrot
- 200 g cucumber
- 20 g fresh coriander
- 200 g white radish
- 60 g mayonnaise made with eggs
- 500 g pork fillet
- 20 ml sunflower oil
- 30 ml soy sauce
- 25 g sugar
- 80 ml rice vinegar
- 400 g baguette
Preparation
Peel the carrot and radish and cut into thin strips. Mix with the vinegar and 15 g of sugar, then leave to marinate in the refrigerator for 30 minutes.
200 g carrot200 g white radish25 g sugar80 ml rice vinegar- mixing bowl
- knife
While the raw vegetables marinate, cut the pork into thin slices. In a bowl, mix the soy sauce, remaining sugar and oil, then coat the pork.
500 g pork fillet20 ml sunflower oil30 ml soy sauce- knife
- bowl
Cook in a hot frying pan for 8 to 12 minutes, turning, until cooked through. Check with a food thermometer that the centre reaches at least 63 °C. Let the pork rest for at least 3 minutes before filling the sandwiches.
- frying pan
- food thermometer
Wash and slice the cucumber, and wash the coriander.
200 g cucumber20 g fresh coriander- knife
Divide the baguette into 4 portions and split open. Fill with mayonnaise, pork, drained marinated vegetables, cucumber and coriander.
60 g mayonnaise made with eggs400 g baguette- knife
- colander
Allergens
- Eggs
- Gluten
- Mustard
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration