Banh Mi is a Vietnamese term for all kinds of bread. The bread is hollowed out and filled with a light mayonnaise mixture, a carrot daikon slaw and tender pork tenderloin.
1. Preheat oven to 400 F. Line baking sheet with foil and spray with vegetable oil.
2. In a bowl combine honey, vinegar, soy sauce, sesame oil and 1 ½ tsp Sriracha. Divide in half and pour half over pork. Roast for about 15 – 20 minutes just until pork is medium cooked, about 140 – 145 F.
3. Meanwhile add carrot, daikon and green onions to bowl with remaining vinegar marinade.
4. Slice baguette into 4 equal pieces, trimming ends. Slice in half and pull out soft inside. Heat in a microwave for 30 seconds just to warm
5. In a small bowl, combine yogurt, mayonnaise and remaining Sriracha. Spread over top baguette slices. With a vegetable peeler, slice cucumber lengthwise into 8 ribbons. Divide over sauce.
6. Slice pork thinly and layer over cucumber. Add slaw and chopped cilantro and top with other half of baguette.
¼ cup honey
¼ cup rice wine vinegar
5 tsp light soy sauce (or fish sauce)
1 Tbsp sesame oil
3 tsp Sriracha, divided
1 lb boneless pork tenderloin
¾ cup grated carrot
¾ cup grated daikon or radish
2 chopped green onions
1 long baguette (approx. 20 oz long / 2 ½” wide)
3 Tbsp plain low fat or Greek yogurt
3 Tbsp light mayonnaise
½ English cucumber
¼ cup chopped cilantro
Prep Time: 20 minutes
Cook Time: 15 minutes
Nutritional Information per Serving
Saturated Fat 2.0g