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NISHAMARTIN
Banh mi (vietnamese bun)
Looking for a nice sandwich? Be surprised by this Asian recipe; baguette with meat, vegetables, herbs and sriracha.
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Ingredients
Directions
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Cut the pork tenderloin into slices of ½ inch thick and put in a bowl.
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Sprinkle with the coconut blossom sugar and drizzle with the fish sauce, and sunflower oil. Spoon and leave for 15 minutes.
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Clean the lime. Grate the green skin of the lime and squeeze out the fruit.
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Mix the lime zest and juice with the vinegar and the rest of the sugar into a dressing. Stir until the sugar is dissolved.
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Mix the limo dressing by the julienne carrot. Let stand for 10 minutes. Cut the cucumber and radishes into slices.
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Heat a skillet or wok without oil or butter and fry the pork tenderloin for 3 minutes on a high heat.
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Meanwhile, cut the baguette into 4 pieces and halve the pieces lengthwise.
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Spread all baguette halves with the mayonnaise. Spread the carrot salad, pork tenderloin, cucumber and radish over the lower halves.
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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.
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Nutrition
475Calories
Sodium0% DV1.120mg
Fat14% DV9g
Protein62% DV31g
Carbs21% DV64g
Fiber24% DV6g
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