Banh mi (vietnamese bun)

Name: banh mi (vietnamese bun)
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 200 g free range pork tenderloin; 2,5 el coconut blossom sugar or light caster sugar.; 1 tl fish sauce; 2 tl aroma; 1 el sunflower oil; 1 lime; 1 el Red wine vinegar; 150 g carrot julienne; cucumber; 4 radish; 1 fresh rustic baguette white; 2 el Japanese mayonnaise; 4 tl sriracha sauce; 4 twig fresh coriander

Looking for a nice sandwich? Be surprised by this Asian recipe; baguette with meat, vegetables, herbs and sriracha.

Ingredients

Directions

Cut the pork tenderloin into slices of ½ inch thick and put in a bowl.
Sprinkle with the coconut blossom sugar and drizzle with the fish sauce, and sunflower oil. Spoon and leave for 15 minutes.
Clean the lime. Grate the green skin of the lime and squeeze out the fruit.
Mix the lime zest and juice with the vinegar and the rest of the sugar into a dressing. Stir until the sugar is dissolved.
Mix the limo dressing by the julienne carrot. Let stand for 10 minutes. Cut the cucumber and radishes into slices.
Heat a skillet or wok without oil or butter and fry the pork tenderloin for 3 minutes on a high heat.
Meanwhile, cut the baguette into 4 pieces and halve the pieces lengthwise.
Spread all baguette halves with the mayonnaise. Spread the carrot salad, pork tenderloin, cucumber and radish over the lower halves.
Sprinkle with the sriracha and any extra mayonnaise and place a sprig of coriander on each roll. Cover with the upper halves of the baguette.