Name: Pork Banh Mi
Total time: 1 h
Cuisine: VietnameseAsia
Ingredients: 1 (12-ounce) pork tenderloin , trimmed and halved crosswise; 3 tablespoons fish sauce; 1 teaspoon grated lime zest plus 2 tablespoons juice; 2 tablespoons packed dark brown sugar; ½ teaspoon red pepper flakes; 1½ teaspoons fish sauce; 1½ teaspoons packed dark brown sugar; ½ teaspoon grated lime zest plus ¼ cup juice (2 limes); ¼ teaspoon table salt; 8 ounces daikon radish , peeled and cut into 2-inch matchsticks; 1 small carrot , peeled and cut into 2-inch matchsticks; 1 tablespoon vegetable oil; ⅓ cup mayonnaise; 4 teaspoons sriracha; 6 ounces chicken liver pâté; 1 (18-inch) baguette , cut into 4 equal lengths and halved lengthwise; ½ English cucumber , halved lengthwise and sliced thin; 1 cup fresh cilantro leaves and stems, trimmed and cut into 2-inch lengths

Pork Banh Mi

By Tim Chin

Published on February 15, 2022

Time

1 hour

Yield

Serves 4

Ingredients

Pork

1 (12-ounce) pork tenderloin, trimmed and halved crosswise3 tablespoons fish sauce 1 teaspoon grated lime zest plus 2 tablespoons juice2 tablespoons packed dark brown sugar ½ teaspoon red pepper flakes

Pickles

1½ teaspoons fish sauce 1½ teaspoons packed dark brown sugar ½ teaspoon grated lime zest plus ¼ cup juice (2 limes)¼ teaspoon table salt 8 ounces daikon radish, peeled and cut into 2-inch matchsticks1 small carrot, peeled and cut into 2-inch matchsticks

Banh Mi

1 tablespoon vegetable oil ⅓ cup mayonnaise 4 teaspoons sriracha 6 ounces chicken liver pâté1 (18-inch) baguette, cut into 4 equal lengths and halved lengthwise½ English cucumber, halved lengthwise and sliced thin1 cup fresh cilantro leaves and stems, trimmed and cut into 2-inch lengths

Before You Begin

Don't make the pickles ahead, though, because the radishes will turn bitter in the brine after an hour. To make this sandwich spicier, top with thinly sliced jalapeño.

Instructions

for the pork

Place pork pieces between 2 layers of plastic wrap and pound to ¼ inch thickness. Whisk fish sauce, lime juice, sugar, and pepper flakes in large bowl until sugar has dissolved. Add pork and toss to coat. Cover and refrigerate for 30 minutes.

for the pickles

Meanwhile, whisk fish sauce, sugar, lime zest and juice, and salt in medium bowl until sugar and salt have dissolved. Stir in radish and carrot and refrigerate for 15 to 30 minutes. Drain vegetables and set aside for serving.

for the banh mi

Remove pork from marinade and pat dry with paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork, reduce heat to medium, and cook until pork is well browned and registers 140 degrees, about 4 minutes per side. Transfer pork to cutting board and let rest for 5 to 10 minutes.

While the pork rests, whisk mayonnaise, sriracha, and lime zest together in small bowl. Slice pork ¼ inch thick. Spread pâté evenly over cut sides of baguette, followed by mayonnaise mixture. Layer pickled vegetables, pork, cucumber, and cilantro evenly over bottom halves. Top with baguette tops and serve.