Bahn Mi sandwiches are derived from Vietnamese cuisine and are loved across almost all cultures. Although the flavors are primarily Vietnamese, people include French flavors like pate and the French baguette, and in this case Indian flavors too. Because a lot of the flavors in a banh mi are so fresh, we paired our most flavorful yet understated Mendocino Spices with the pork and Pepitos Chilitos De Arbol for some heat. Despite the pork being the star of the banh mi, focusing on the quality of the accoutrements will only further elevate this sandwich. Which is why we highly recommend making a curry mayo with Mendocino Spices Curry Powder.
-PORK-
1 – 1 1/4 lb pork tenderloin
½ cup of fresh orange juice
¼ cup of fresh lime juice
½ cup of soy sauce
2 tbsp of dark brown sugar
2 ½ tbsp seasoned rice vinegar
2 tbsp sesame oil
1 teaspoon Mendocino Spices Ground White Pepper
2 teaspoons Mendocino Spices Granulated Garlic
1 shallot, finely chopped
1-inch piece of fresh ginger, minced and grated
4-5 Pepitos Chilitos De Arbol Chiles
BANH MI ACCOUTREMENTS:
Toasted Hoagies
Curry Mayo (Mendocino Spices Curry Powder + garlic + mayo)
Purple Cabbage, finely chopped
Cucumbers, thinly sliced
Pickled Carrots
Cilantro
1. In a medium bowl, whisk together the orange juice, lime juice, soy sauce, brown sugar, vinegar, sesame oil, white pepper, granulated garlic, shallot, ginger, and Pepitos Chilitos de arbol chiles.
2. Add the pork tenderloin to a plastic bag along with the marinade and refrigerate for at least an hour or overnight.
3. Preheat the oven to 425 degrees F.
4. Remove pork from marinade (reserve for later). Place the pork on a nonstick baking sheet, and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, 25 – 30 minutes.
5. Remove from the oven and let rest for 5 – 10 minutes.
6. Transfer the pork to a work surface and cut crosswise into 1/4 to 1/3 – inch -thick slices.
7. Divide the pork on toasted hoagies and dress with curry mayo, purple cabbage, thinly sliced cucumbers, pickled spicy carrots, and fresh cilantro.
8. Equally delicious – reduce saved marinade on high heat in a small pot till boiling. Serve pork and additional sauce over a bed of rice and greens!