Gluten-Free Classic Pork Banh Mi
Elevate your sandwich game with this irresistible Gluten-Free Classic Pork Banh Mi, a vibrant take on the iconic Vietnamese favorite! This recipe combines tender, flavor-packed pork medallions marinated in gluten-free soy sauce, fish sauce, and aromatic spices, with tangy pickled carrots and daikon for a delightful crunch. Nestled inside warm, crispy gluten-free baguettes, each bite bursts with fresh cucumber, herbaceous cilantro and mint, creamy mayonnaise, and a spicy kick of jalapeño. Perfect for those following a gluten-free diet, this savory masterpiece comes together in just over an hour, offering a delicious blend of textures and bold, umami-rich flavors. Whether for lunch or dinner, this gluten-free banh mi is sure to impress both foodies and dietary-conscious eaters alike!
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Ingredients
- 2 pieces Gluten-free baguettes
- 500 grams Pork tenderloin
- 60 ml Gluten-free soy sauce
- 30 ml Fish sauce
- 2 tablespoons Brown sugar
- 4 cloves Garlic, minced
- 1 teaspoon Black pepper
- 1 cup Carrots, julienned
- 1 cup Daikon radish, julienned
- 120 ml Rice vinegar
- 80 grams Sugar
- 1 teaspoon Salt
- 60 grams Mayonnaise
- 1 piece Cucumber, thinly sliced
- 1 bunch Fresh cilantro
- 1 bunch Fresh mint
- 1 piece Jalapeño, sliced
Directions
Step 1
In a bowl, combine the gluten-free soy sauce, fish sauce, brown sugar, minced garlic, and black pepper to create the marinade.
Step 2
Slice the pork tenderloin into thin medallions and marinate in the sauce for at least 30 minutes, preferably overnight in the fridge for maximum flavor.
Step 3
In another bowl, mix the julienned carrots and daikon radish. Combine rice vinegar, sugar, and salt to create the pickling solution, then pour over the vegetables. Let them soak for at least 30 minutes.
Step 4
Preheat an oven or grill pan to medium-high heat. Cook the pork medallions for about 3-4 minutes on each side until cooked through and caramelized.
Step 5
Meanwhile, warm the gluten-free baguettes in a preheated 175°C (347°F) oven for about 5 minutes or until crispy on the outside.
Step 6
Slice the baguettes lengthwise and spread mayonnaise on the bottom halves.
Step 7
Layer the cooked pork, pickled vegetables, cucumber slices, fresh cilantro, mint, and jalapeño on the baguettes.
Step 8
Top with the other half of the baguette, slice in half if desired, and serve immediately.
Nutrition Facts
| Serving size | (1871.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2149.4 |
| Total Fat 66.6g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 398.8mg | 0% |
| Sodium 11246.8mg | 0% |
| Total Carbohydrate 242.0g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 123.4g | |
| Protein 145.6g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 493.1mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 5134.2mg | 0% |
Source of Calories