Gluten-Free Classic Banh Mi Sandwich
Elevate your sandwich game with this Gluten-Free Classic Banh Mi Sandwich—an irresistibly flavorful take on the Vietnamese favorite, crafted for those avoiding gluten. This recipe features perfectly marinated and seared pork tenderloin, quick-pickled carrots and cucumber for bright, tangy crunch, and a creamy lime-infused mayonnaise that ties it all together. The filling is nestled inside a toasted gluten-free baguette, ensuring a crispy, golden crust without compromising dietary needs. Topped with fresh cilantro, spicy jalapeño slices, and vibrant pickled vegetables, this gluten-free Banh Mi delivers complex layers of taste and texture in every bite. Perfect for a satisfying lunch or a casual dinner, this gluten-free adaptation guarantees all the bold, savory flavors of the original while being entirely gluten-friendly.
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Ingredients
- 2 pieces Gluten-free baguette
- 1 pound Pork tenderloin
- 3 tablespoons Soy sauce (gluten-free)
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 2 cloves Garlic
- 2 tablespoons Vegetable oil
- 1 Cucumber
- 2 Carrots
- 1 cup Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 bunch Fresh cilantro
- 1 Jalapeño
- 4 tablespoons Mayonnaise
- 1 Lime
Directions
Step 1
Begin by preparing the pork marinade. In a bowl, mix together the gluten-free soy sauce, fish sauce, brown sugar, minced garlic, and 1 tablespoon of vegetable oil. Slice the pork tenderloin into thin strips and toss in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
Step 2
While the pork marinates, make the quick pickled vegetables. Julienne the cucumber and carrots. In a bowl, mix rice vinegar, sugar, and salt until the sugar and salt are dissolved. Add the cucumber and carrot slices, ensuring they are fully submerged in the vinegar mixture. Set aside for at least 20 minutes.
Step 3
Heat the remaining tablespoon of vegetable oil in a skillet over medium-high heat. Once hot, add the marinated pork strips in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side or until the pork is golden brown and cooked through. Remove from the skillet and set aside.
Step 4
Preheat the oven to 350°F (175°C). Slice the gluten-free baguettes in half lengthwise and place them on a baking sheet. Toast in the oven for about 5 minutes or until slightly crispy.
Step 5
In the meantime, prepare the sandwich toppings. Thinly slice the jalapeño and chop the cilantro. Mix the mayonnaise with a squeeze of lime for a tangy flavor.
Step 6
To assemble the sandwiches, spread a generous amount of lime mayo on the inside of the toasted baguettes. Layer the cooked pork, pickled vegetables, fresh cilantro, and jalapeño slices on top.
Step 7
Serve the gluten-free Banh Mi immediately while the baguette is still warm and crispy. Enjoy this flavorful sandwich as a satisfying meal that doesn't compromise on taste or texture despite being gluten-free.
Nutrition Facts
| Serving size | (1547.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2034.3 |
| Total Fat 92.8g | 0% |
| Saturated Fat 14.1g | 0% |
| Polyunsaturated Fat 19.3g | |
| Cholesterol 368.4mg | 0% |
| Sodium 9237.1mg | 0% |
| Total Carbohydrate 171.0g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 38.9g | |
| Protein 133.5g | 0% |
| Vitamin D 36.3IU | 0% |
| Calcium 232.2mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 3712.4mg | 0% |
Source of Calories