Vietnamese sandwiches are pretty popular in parts of California. They are rather inexpensive and are relatively healthy when compared to other fast food places. There are certain unhealthy elements of the sandwich for which we can not partake in. For example, the recipe we’ve discovered has mayo. However, we will do a version that contains zero mayo, which in theory should make this sandwich much healthier. Try it out and let us know what you think below.
- 1-1.5 pounds pork tenderloin
- 3 tablespoons Fish sauce
- 2 tablespoons Maple Syrup
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 slice ginger, minced
- 1 green onion, sliced thinly
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 loaf sweet French baguette (thin) or french bread sandwich rolls. Try to get the kind of French bread with a crisp crust and tender light center.
- Red leaf lettuce
- Pickled carrot and radishes (see below)
- Sliced jalapeno chili peppers
- Cut tenderloin across the grain of the meat into ½ inch pieces. Flatten each piece to an even ¼ inch between two pieces of saran wrap using a meat pounder, rolling pin, or large bottle.
- Mix ingredients from fish sauce to black pepper. Taste and adjust seasoning – it should be sweet and savory so add more soy, salt, or sesame oil as you like. Add marinade to the meat and use your hands or large spoon to make sure all pieces of meat are coated in marinade.
- Marinate for 10-30 minutes. You can cook the pork on the grill outdoors (best) or indoors using a grill pan or cast iron pan, something that you can get very hot. Heat grill or grill pan to high and turn on that vent fan! Add vegetable oil to meat and stir to coat.
- Sear first side of meat until very dark brown on one side, then flip and sear on the second side. Be careful not to overcook it. The meat is thin so it cooks quickly, one or two minutes on each side.
- To assemble sandwiches, slice baguette and spread pate one side. Add lettuce, meat, pickled vegetables, cilantro and peppers. Dig in!
Recipe & Image: Food52