by monkeymom
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A&M's Testing Notes:
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1-1.5 pound
pork tenderloin
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3 tablespoons
Fish sauce
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2 tablespoons
Maple Syrup
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1 tablespoon
brown sugar
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2 tablespoons
soy sauce
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1/2 teaspoon
sesame oil
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2
garlic cloves, minced
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1
slice ginger, minced
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1
green onion, sliced thinly
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1/2 teaspoon
black pepper
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2 tablespoons
vegetable oil
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1
loaf sweet French baguette (thin) or french bread sandwich rolls. Try to get the kind of French bread with a crisp crust and tender light center.
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red leaf lettuce
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pickled carrot and radishes (see below)
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sliced jalapeno chili peppers
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cilantro
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Pâté (optional, but recommended)
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Cut tenderloin across the grain of the meat into ½ inch pieces. Flatten each piece to an even ¼ inch between two pieces of saran wrap using a meat pounder, rolling pin, or large bottle.
Ask the hotline about this step!Mix ingredients from fish sauce to black pepper. Taste and adjust seasoning – it should be sweet and savory so add more soy, salt, or sesame oil as you like. Add marinade to the meat and use your hands or large spoon to make sure all pieces of meat are coated in marinade. Marinate for 10-30 minutes.
Ask the hotline about this step!You can cook the pork on the grill outdoors (best) or indoors using a grill pan or cast iron pan, something that you can get very hot. Heat grill or grill pan to high and turn on that vent fan! Add vegetable oil to meat and stir to coat. Sear first side of meat until very dark brown on one side, then flip and sear on the second side. Be careful not to overcook it. The meat is thin so it cooks quickly, one or two minutes on each side.
Ask the hotline about this step!To assemble sandwiches, slice baguette and spread mayonnaise on one side, pâté on the other. Add lettuce, meat, pickled vegetables, cilantro and peppers. Dig in!
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1/4 pound
baby carrots, peeled
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1
bunch red radishes, preferably breakfast radishes (daikon are more traditional. I just think red radishes are beautiful.)
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1/2 cup
water
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1 cup
apple cider vinegar
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1 tablespoon
salt
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2 tablespoons
sugar
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Slice carrots and radishes into quarters (or sixths for thicker guys) lengthwise. Mix all ingredients together. Taste for seasoning. Let stand as little as an hour or up to overnight. They keep for several days.
Ask the hotline about this step!yum! avocado sounds great! Glad you enjoyed it and thanks for sharing your experience with the pickles.
Great...thanks for the tip! I'll definitely be making this again...and again...and again!
This recipe is fabulous...almost as good as the banh mi I get at my favorite Vietnamese sandwich shop in NYC! My only problem was that although the pork was delicious, it didn't carmelize like I expected...any help with this technique? Thanks for the yummy recipe!
Hi there. My one suggestion is to use a very hot pan that can retain heat - like a cast iron one. Also, try not to crowd the pan when you put the pork in. The temp will drop when they go into the pan and overcrowding will not allow the juices to cook off quickly...so they don't caramelize as well. A grill pan works very nicely too!
And try to shake off a good bit of the liquid? If still having problems you could try upping the sugar a tad. A grill pan would help alleviate the moisture too-- making caramelization (? hah) a little easier.
And try to shake off a good bit of the liquid? If still having problems you could try upping the sugar a tad. A grill pan would help alleviate the moisture too-- making caramelization (? hah) a little easier.
I make this pork and throw it on top of a salad.... my husband and his family went NUTS!!! It is delicious.
I make this pork and throw it on top of a salad.... my husband and his family went NUTS!!! It is delicious.
I made this the other night for my husband and I. It was absolutely amazing. He went back for seconds and thirds. :) Thank you!
Amazingly good! YUMMMM. I love the pickled carrots and radishes. Just the right amount of sourness. SO GOOD. Is there any nutritional information on this?
I've always thought that pate' was made from liver . Is that the same pate you are refferencing?
Yes, it is. A thin smear is what i generally prefer. Hope you enjoy it!
Hi there! I can generally find pate at the store in the deli section. But there are several great pate recipes on food52 too. My favorite is this one: http://www.food52.com/recipes/2269_the_most_requested_pate_ever
Just got back from Southeast Asia and was really craving some Vietnamese flavors so I was thrilled to stumble upon this recipe!
Made this with a slight variation- I used leftover pulled pork (without sauce or seasoning). Added about 2/3 cup of water to the marinade, poured it over the cooked pork (I didn't end up using all of it) and cooked it for about 10 minutes in the oven on a low broil until the top was just a tiny bit crispy. Turned out incredibly delicious; the softness of the pulled pork was great in contrast to the pickled veggies and crispy bread crust. Also a great way to use up leftovers in a totally different way.
best dinner (and lunch leftovers) ever! we had the pork, pickled veggies, and herbs over rice and it was excellent! now I'm thinking we'll make these as sandwiches and take them on the plane next week. thanks!
Thanks Monkey Mom. Good thinking with adding some stock while it braises. I love the recipe link you posted. That sounds amazing. I have two Berkshire pork butts in the freezer. I think I am going to make one weekend using your marinade and try the other one next weekend! I'll let you know how it turns out. Thanks again.
Have you ever used this marinade on a pork butt? I want to try it for a casual pool/beach party this weekend. I am going to cook it the day ahead, shred it, and then reheat it on Sunday to serve with rice, butter lettuce, the pickled veggies, and a variety of sauces (for either rice bowls or lettuce wraps). Any thoughts on whether I should double, triple, or quadruple the marinade and long I should let it marinate? I was thinking 24-36 hours, then searing it, and then adding back to the marinade and cooking low and slow for several hours. Wondering if anyone else has tried this??
HI melissa! I haven't used it on pork butt. The pork butt I usually get is around 4 lbs so I'd say tripling it would work. I would dilute it with some water or chicken stock for the braising. Another really great recipe for vietnamese style pulled pork (with lemongrass) is at the end of this. Please let me know how it works out! http://sundaynitedinner.com/vietnamese-pulled-pork/
Martha Stewart had a korean chef on her show and he made it with Pork Butt. The recipe is posted on her website.I think the pork butt might be more tender, but I don't know for sure. Cheers!
This is delicious. We made this for some friends the other night and they loved it. We added cucumbers, which are a traditional ingredient. Sooo good!
Great recipe! Makes a mess in your pan but no big deal. Next time I will try it with some cilantro rice. This would work well with kimchi as well.
This is a fabulous recipe! Thank you for sharing it. We made the pork once as Bahn Mi and a second time served the pork with cumin rice. Looking forward to exploring other uses of this tasteful marinade.
thanks for your ideas monkeymom.
i used dark mushroom soy sauce..
they were awesome! they completely scratched that itch as we were missing the vietnamese sandwiches of brooklyn and the east village.
and the pickled carrots (and the whole meal) were a huge hit with the kids.
any thoughts on a veggie option.. tofu? mushrooms?
we will definitely make them again soon. thanks again.
litttlez
hi. i live in uganda.. we are excited to try your recipe but had a fruitless search for fish sauce today. any substitution ideas?
Hi there. The fish sauce adds a slightly tangy, sweet, salty and fishy taste. So, the simplest thing would be to go with with replacing the 3Tbsp of fish sauce with 1Tbsp of soy sauce, 1 Tbsp of lime juice, 1 tsp of brown sugar and 1/2 tsp of salt. If you have Worcestershire sauce, maybe a 1 tsp of that too. There is a thread (or two) on foodpickle as well about substitutions: http://www.food52.com/foodpickle/885-any-good-substitutes-for-f and
This is my new favorite sandwich recipe. I followed this recipe almost exactly and it came out awesome! I love the maple syrup, sesame oil, combined with the flavor of radishes, cilantro, and mayo. Everything together makes for a great combo. I took a pic of my sandwich here http://www.flickr.com/photos/noahsachs/5427091188/ I first saw the recipe on the Huffington Post for food to serve for Super Bowl.
Great picture! Really glad you enjoyed it and thanks for the feedback.
This is one of the best things I've ever made, thank you. Even though the pork we bought was far too soft (to the point of being mushy), the texture and flavor overall was fantastic.
I can't wait to try this. I was wondering...do you use toasted sesame oil? Thanks!
Hi there. I use pure sesame oil, untoasted. I think using the toasted should be just fine though. It's a small amount either way, as it can be powerful stuff. Hope you enjoy it!
Hi kirby. I'm not too picky, but generally I buy one that is smooth, not the country style. I also like a thin smear of it as opposed to a big chunk. It shouldn't dominate. It should complement.
Thanks Monkeymom! I've been on the search for the perfect Banh Mi recipe for several years and yours is by far the best!! We loved it and will be erasing all the other recipes that don't even come close.
this was FABULOUS! and tenderloin's way less sketchy than what you get at a banh mi shop.
Made this again. Still love it. And I love that my kids love it.
This is amazing. I cant wait to make it. My wife and I are huge fans of Banh Mi. We live in Massachusetts about 2 hours from Boston, and we sometimes just take random trips to Chinatown just to get a Banh Mi then we just turn around and go back home.
I'm curious to know what your favorite Boston spot for Banh Mi is. I work in the city (commute from Providence), and I usually hit 163 Vietnamese Sandwiches on Harrison.
Thats the one. There is no better place to get them.
I made this for a friend and it received 5 star views from us both! She was quite impressed with the pickled veggies and the way the crunchyness was a nice additional note to the dish. I would definitely make this again!
Fantastic! So glad it was a hit and thanks for letting me know!
Congratulations! Such a yummy recipe.
Congratulations, Monkymom. I had the experience of learning how to make a banh mi in a cooking class last year where I discovered how much I enjoy it. Your recipe takes it to a whole new level - yum!
And I meant to write Monkeymom, but couldn't retrieve my typo/comment in time...:)
Thank you TasteFood! So interesting that they are being taught in cooking classes. I am also frustrated by the inability to edit my many typos in comments I post!
Congrats! This looks awesome...I will have to get some pork loin ASAP!
Thanks lechef! I think I say this often on this site...I love pork!
Thanks so much Heena and congrats on your win! It's a beauty.
Congrats!! As I wrote 14 days ago, this sounds delicious, I felt it back then that you had the winner...recipe is saved.
Lapadia, thank you so. I look forward to seeing your recipes. I wanted to make your sandwich buns this weekend but ran out of steam. They are near the top of my list!
Yahhhhhhhh! Major, major congrats monkeymom on your fabulous pork sandwich! I'm so happy for you!
Thanks ChezSuzanne!! I really appreciate your wonderful support!
Congrats Monkeymom!!!! Made the pork tenderloin last night and it is FAB!! A big hit with my protein-loving husband and extra for sammies for me :) A wonderful foray into Vietnamese food.
Thank you RaquelG! I'm so glad you guys tried it!! Your sandwich is beautiful, I can't wait to see more recipes from you.
great job and congratulations monkeymom. A Big Bravo!!!
Ooh that looks good. I might have to break my "eat no white stuff" rule for that. Congratulations on the win!
Thanks Carrie! The pork is great on its own too..maybe with brown rice and a salad? Hope you try it out.
This looks incredible! I have recently taken to butterflying pork tenderloin, just slicing and opening up like a book. This allows the flavours of any marinade to permeate the larger surface area and the tenderloin cooks a lot faster - I can then slice, chop or cube for service any way I like.
monkeymom - Your recipe has shot to the top of my must make list.
Your pork tenderloin technique sounds fantastic. I hope you submit it as a recipe so I can try yours!
I agree with A&M, the pork alone sounds like an amazing dish...throw in the picked veggies and the paté, and I'm swooning!
Thank you very much Oui, Chef! Hope you try it...I can't wait to try your Shish Taouk, what an fantastic recipe.
Doubled the recipe and made a two loaves worth of crowd of people. Served alongside an asian salad with miso dressing, chap chae Korean noodles, Thai shrimp potstickers, Kalbi, and more. It was the first dish to get polished off! Everyone loved it!
Yikes...I meant to say-- Doubled the recipe and made two French loaves worth of sandwiches for a crowd of people!
Oh, awesome! I am kicking myself though for not cutting out on work and coming over for the end of the school year feast. Plenty more chances for fun this summer...
I made this last night with a few changes- I didn't have any maple syrup so I used Pineapple Juice and threw in some sesame seeds for good measure. I also mixed in some fresh mango with the jalapeno peppers and omitted the pate. It was soo delicious, my husband gobbled it up and declared it his favorite supper.
I hope next time I make it I will have maple syurp & pate.
Fantastic! I'm so happy to hear you and your hubby liked it so much! Your subs sound like a great variation too.
Congrats Monkeymom for being finalist this week!!! It looks amazing - i will definitely try this.
Made this for dinner last night and loved it. I wish I had paid more attention to your tips on bread,however. A dense baguette doesn't cut it.
Thanks for your interesting comments SallyCan and AntoniaJames! I chose maple syrup for many of the reasons you have discussed already. I wanted something with some wetness, but honey is too thick and to me it also has a taste I can always discern. It is true that the maple flavor is not discernable itself in this recipe, but the combo gives the right sweetness and moisture level to coat all the thin pieces of pork. I remember long ago my mom told me of a quick recipe to mix matchstick size strips of pork, soy sauce, garlic, green onion and maple syrup for a quick stir fry. I thought it sounded strange but when I made it, it was delicious (though she cannot now remember having told me that!). I've also been really turned onto alternative sugars from Alice Medrich's Pure Dessert, where she encourages experimenting with different sugars. That being said, I think it is a fabulous idea to try palm sugar with this, particularly if you up the ginger.
Interesting note on maple syrup, Antonia. Maple syrup has such a distinct flavor...I was thinking that honey or palm sugar might be more subtle...
This is so interesting . . . . I always taste honey, in anything to which it is added, no matter how much or little is added, but don't notice maple syrup in the same way. It must be a difference in taste buds. By the way, Mr. T. says, "Hi!"
Glad someone posted Bahn Mi ~ it was on all the lists of trendy foods for 2010. We have endless varieties available here in Northern Virginia. To me, it's not Bahn Mi without the pate. There seem to be quite a few comments from those who like the addition of maple syrup, but I was wondering why the maple syrup? No offense, but it seems out of place, and like it might compete with the other flavors, or even get lost...
I've been using maple syrup a lot lately when I want to take just a bit off the sharpness of another ingredient. The flavor actually does get lost pretty easily, which makes it useful (i.e., in that it doesn't compete with other flavors you want to notice). I make my own vinegars, and use a lot of citrus, sometimes using both, to get a combination of their flavors, but meed to calm them down a bit. Maple syrup does that without adding too much noticeable sweetness. I haven't made this recipe . . . so this is just an observation on maple syrup.
Spectacular recipe! I've been teaching Bahn Mi At Home, and my students just devour the sandwiches (most have never had them.) I'm going to adjust my recipe to yours, for sure. Love the addition of the maple syrup. Yum Yum
I'd love to see your recipe! It's great that you are teaching them, I think they are very easy to appreciate.
Pho I know, this I don't. Thanks for the introduction.
Love pho. I've hear that some pho shops do banh mi, so look around and you might find it!
I like the sound of that mayo mix. Seriously, submit your banh mi! Your cuban sandwich looks fantastic, by the way.
That sandwich looks delicious, but I am "over-the-moon" about the radish-carrot salad recipe. That little, simple salad is one of my family's favorite things about Vietnamese cooking and I have never been able to properly replicate it at home. This recipe is slammin' and I have a big bowl of it in the fridge, waiting to be devoured on any sandwich they can think of. I used daikon instead of radish, though. Yum and thanks!!
I'm so thrilled! This is a good starting point for pickling, but feel free to adjust the vinegar and sugar levels to your taste. I tend to pickle these guys for only a short time, they can be ready to eat in less than an hour!
I am drooling! Banh mi is one of my absolute favorites.
Damn, that sounds good. You might think about substituting pork belly for the tenderloin. More fat and closer to the Vietnamese model.
Street food pierino! Pork belly, yum yum. With a caramel like sauce, wouldn't that be good? Something to work on...
Ah, you beat me to the banh mi! I'm putting up my grilled pork banh mi on Thursday!
I can't wait to see it! The more banh mi the better...pork is my favorite!
Actually, yours looks so amazing that I think I want to make this recipe MY go-to pork banh mi now! The only really big diff is that I mix sriracha and lime juice in with my mayo first!
I like the sound of that mayo mix. Seriously, submit your banh mi! Your cuban sandwich looks fantastic, by the way.
That is an awesome sandwich! thanks for the recipe.Going on my "to do" list.
Thanks for sharing this recipe - I'm really looking forward to making (and eating) this one!
Thank you lapadia! I was eyeing your sandwich buns, which I can't wait to try too.
Oh my, that sounds delicious!
Thanks testkitchenette! Your strawberry pie looks awesome, I love fresh strawberry pie.
Oh yum. Could you ake the pork in advance and have the whole thing chilled? I guess I will still enter my sandwich but this sounds like a winner! Well done!!!
You can definitely make them and eat them later. These make great lunch box and picnic sandwiches wrapped up in some parchment or waxed paper. I have one in my lunch box today! (p.s., I put some onions in my pickle mix this time around, inspired by your barbacoa, yum!)
one of my favorite foods. I don't usually see the addition of maple syrup but I imagine it would be a great compliment to the fish sauce. I like the pickled radishes too.
I love the maple syrup, soy sauce, pork combo...I'm sure it is not typical! But my Vietnamese friend's family recipe has unagi sauce, so I thought, what the heck? Every family must have their own secret ingredients. Thanks!
Is there any nutritional information on this recipe. I am trying to keep track of my calories.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
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Yes, a lot of ingredients, and all of them worth it. Can you guess which ingredient we forgot to include?
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This is an unconventional banh mi in that it calls for pork tenderloin rather than for fatty ground pork.
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After slicing it you pound it flat between sheets of plastic wrap. A stress-reliever!
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Meanwhile, Merrill makes pickled carrots and radishes for crunch and tang.
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This is a very simple sweet pickle, made with cider vinegar, sugar, salt and water. No heating, just a little time to sit and pickle.
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Amanda makes the pork marinade with soy sauce, sesame oil, fish sauce, maple syrup, brown sugar, garlic, ginger, scallions, and black pepper.
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Pretty right? Sarah said it reminded her of a Klimt painting.
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So much for Klimt! Klimt meets Victoria Reynolds?
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After marinating, the pork gets caramelized in a skillet.
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We discuss the size of bread to use.
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Time to assemble -- first mayo, then pate and lettuce.
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A layer of pork.
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Then the feisty ingredients: pickled radishes and carrots, and sliced jalapeno. Oops! Forgot the cilantro. But please don't when you make it -- the cilantro brightens up all the flavors.
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This is one of our family favorites! It is such a treat. I usually make less of the pickle than suggested, and with much less liquid. For some reason, the pickle gets an unpleasant odor after a few hours, so I don't like leftovers, even though the flavor is still fine! What is great about this recipe is that my kids love it so much, I make extra and give it to them in their lunchbox the next day. Also, we are not pate or mayo eaters, but have found that ripe avocado is a great substitute in both flavor and texture.