Banh Mi is a Vietnamese term for all sorts of bread products, but it has also come to be the name of a fantastic marinated pork street sandwich. We serve ours on our gluten free hoagie rolls, toasted, with a sweet and tangy carrot-radish slaw and spicy mayo. You can prepare the pork and the spread up to a day ahead and refrigerate.
Gluten Free Banh Mi Sandwich
- 1/4 cup gluten free fish sauce
- 1 shallot, minced
- 2 tablespoon honey
- 1 tablespoon fresh finely grated ginger
- 2 garlic cloves, minced
- 1 teaspoon freshly ground pepper
- 1 to 1 1/2 pounds pork tenderloin
- 1/2 cup shredded carrot
- 1/2 cup shredded radish
- 1 tablespoon cider vinegar
- 2 teaspoons sugar or 1 1/2 teaspoons honey
- 1/4 teaspoon salt
- 1/3 cup mayonnaise
- 1/2 tablespoon gluten free sambal oelek, or chili-garlic sauce of choice
- oil, for broiling
- Three Bakers Gluten Free Hoagie Rolls
- thinly sliced seedless cucumber for sandwich
- fresh cilantro leaves, for garnish
To make the pork: In a zip-closure freezer bag combine fish sauce, shallot, honey, giner, garilc and pepper. Close bag and mix around until ingredients are combined. Open bag and add pork tenderloin. Remove as much air as possible. Put in refrigerator and marinate at least an hour, up to overnight.
When ready to cook tenderloin, place on an oiled rimmed baking sheet. Broil tenderloin, flipping partway through cooking for even browning, until pork registers 145 degrees F with a meat thermometer at its thickest part. Let park rest for 15 minutes before slicing.
While pork is cooking, make slaw: Combing carrots, radish, vinegar, sugar and salt. Let sit for at least 15 minutes, up to 4 hours before serving.
Make spicy mayo: mix together mayonnaise and sambal oelek. Cover and chill until ready to use.