Every so often, The Hubs will put out a special request, do all the shopping and pitch in with the cooking. Most of these requests involve grilling.
The most recent suggestion for dinner was a Banh Mi sandwich, but as mentioned above, he wanted to grill it. I did some research and we came up with this recipe.
First make the veggies:
Banh Mi Quick Pickled Veggies
Ingredients
- 3/4 c. shredded carrots
- 2 small Persian cucumbers, sliced thin
- 1 bunch radishes, sliced thin
- 1 c. white vinegar
- 2 T. sugar
- 1/2 t. salt
- water
Instructions
- Place all the vegetables in a clean quart jar.
- Combine the vinegar, sugar and salt in a measuring cup. Stir until sugar is dissolved.
- Pour vinegar mixture into jar over the vegetables. Top off with water as needed. Put lid on jar and shake to combine. Store in refrigerator until ready to use.
Yield: 1 quart
You will have enough veggies for other dishes like salads. I was eating them straight out of the jar, too.
Next, prepare the pork.
Grilled Banh Mi Pork Tenderloin
Use leftovers for a fusion taco
Ingredients
- 21 oz. pork tenderloin
- 1/4 c. hoisin sauce
- 1/4 c. white vinegar (Use regular white vinegar, rice vinegar or whatever you have on hand. I’ve used a chive-infused vinegar.)
- 2 T. fish sauce
- 2 cloves garlic, smashed.
Instructions
- Place pork loin in a sealable container or plastic bag.
- Mix together the hoisin sauce, vinegar, fish sauce, and garlic. Pour over pork. Place in refrigerator for at least one hour before grilling.
Yield: 6-8 servings
This was unbelievable. Unfortunately, I sliced it all up and placed it in a sealable container and waited for it to cool a bit before I refrigerated it. Well, I waited a bit long. Yep, I left it out on the cabinet all night. Doh! I broke the news to The Hubs and then went to the store to buy another pork loin. We had all the veggies and bread, what else could we do? I also bought a chicken breast and prepared it with the same marinade. We then had combo sandwiches. I almost liked the chicken better.
Now, to make the sandwich, spread some hoisen sauce on toasted bread, layer on the pork (or chicken), veggies, sliced fresh jalapenos and cilantro. Then, dive in!
Comments & Replies
10 responses to “Grilled Banh Mi Sandwiches with Pickled Veggies”
wow that pork tenderloin is perfectly grilled! Crusty bread, juicy pork tenderloin and some crunchy pickles…an awesome sandwich, Deb.
We are making these all summer!
Niiiice! I am hungry already!
I wish I could send one over to you but I doubt Grub Hub delivers that far.
Banh Mi sandwiches are really appealing — yours sounds just great. The recipe I followed (from The Banh Mi Handbook) used some paté as well as pork tenderloin, which added a kind of creamy flavor.
be well… mae at maefood.blogspot.com
That’s right. Pate does make it more authentic.
I am a big banh mi fan although I usually go with Crispy Tofu 😉 and the pickled veggies I could eat for days. Thanks for sharing your sandwich with Souper Sundays this week.
You are welcome. It feels like I haven’t posted to SS in AGES!
this looks amazing! I love the idea of trying to make banh mi!
I should have been energetic enough to make the bread. 🙂 But didn’t.