Vietnamese Grilled Pork Sandwiches

Name: Vietnamese Grilled Pork Sandwiches
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 1 soft baguette; 3 Tbs canola oil; 79 milliliters julienned peeled carrot; 59 milliliters julienned peeled daikon radish; 2 Tbs fish sauce; 158 milliliters loosely packed fresh cilantro leaves; 3 Tbs thinly sliced fresh mint; 1 garlic clove, crushed; 1 small jalapeño, chopped; 2 Tbs mayonnaise; 340 grams pork tenderloin, cut into strips 1/8 inch wide; 59 milliliters rice wine vinegar; 2 Tbs rice wine vinegar; 1 teaspoons salt; 3 Tbs sesame oil; 2 shallots, chopped; 1 Tb sugar; 2 Tbs sugar

Vietnamese Grilled Pork Sandwiches might be just the main course you are searching for. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 564 calories, 24g of protein, and 31g of fat. From preparation to the plate, this recipe takes around 40 minutes. The Fourth Of July will be even more special with this recipe. 12 people found this recipe to be tasty and satisfying. If you have sugar, garlic clove, rice wine vinegar, and a few other ingredients on hand, you can make it. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. It is a reasonably priced recipe for fans of Vietnamese food. It is a good option if you're following a dairy free diet.

Instructions

To make the pickled vegetables, in a small saucepan over medium heat, combine the garlic, salt, vinegar and sugar and bring to a boil.

Ingredients you will need

Vegetable

Vinegar

Garlic

Sugar

Salt

Equipment you will use

Sauce Pan

Add the carrot and radish and simmer until softened, about 20 minutes.

Ingredients you will need

Carrot

Radish

Remove from the heat and let cool to room temperature. Refrigerate until cold, at least 1 hour. Just before using, drain the vegetables well in a colander.To make the sandwiches, in a mini food processor or a blender, combine the lemongrass, shallots, chopped jalapeo, sugar, fish sauce, vinegar, sesame oil and canola oil. Process until the ingredients are finely chopped and a paste forms. Alternatively, using a chef's knife, finely chop the lemongrass, shallots and jalapeo and transfer to a bowl; add the sugar, fish sauce, vinegar and oils and stir to combine.

Ingredients you will need

Canola Oil

Fish Sauce

Lemon Grass

Sesame Oil

Vegetable

Shallot

Vinegar

Sugar

Equipment you will use

Food Processor

Chefs Knife

Colander

Blender

Bowl

Transfer the marinade to a sealable plastic bag and add the pork tenderloin. Seal the bag and rotate it to coat the pork evenly with the marinade. Refrigerate for at least 1 hour or up to 4 hours.Preheat a panini press or an indoor electric grill on high heat.

Ingredients you will need

Pork

Marinade

Equipment you will use

Panini Press

Ziploc Bags

Grill

Remove the pork from the marinade, place the meat on the press or grill and cook until the pork is cooked through, about 2 minutes on a panini press, or 1 to 2 minutes per side on a grill.

Ingredients you will need

Marinade

Meat

Pork

Equipment you will use

Panini Press

Grill

Transfer to a plate.Slice the baguette lengthwise, cutting about two-thirds of the way through the bread.

Ingredients you will need

Baguette

Bread

Spread the mayonnaise on the cut side of the top of the bread. Arrange the pork on the bottom half. Top with the pickled vegetables, jalapeo rings, mint and cilantro.

Ingredients you will need

Mayonnaise

Vegetable

Cilantro

Spread

Bread

Mint

Pork

Drizzle with the Vietnamese dipping sauce.

Ingredients you will need

Dipping Sauce

Cut the sandwich into 4 pieces and serve immediately.

Equipment

Ingredients

Servings:

soft baguette 3Tbs

canola oil 79milliliters

julienned peeled carrot 59milliliters

julienned peeled daikon radish 2Tbs

fish sauce 158milliliters

loosely packed fresh cilantro leaves 3Tbs

thinly sliced fresh mint 1

garlic clove, crushed 1small

jalapeño, chopped 2Tbs

mayonnaise 340grams

pork tenderloin, cut into strips 1/8 inch wide 59milliliters

rice wine vinegar 2Tbs

rice wine vinegar 1teaspoons

salt 3Tbs

sesame oil 2

shallots, chopped 1Tb

sugar 2Tbs

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.