Gluten-Free Classic Banh Mi Sandwich
Discover a fresh twist on the iconic Vietnamese Classic Banh Mi Sandwich with this gluten-free version that's as flavorful as its traditional counterpart. This recipe features tender marinated pork, quick-pickled cucumbers and carrots, and a zesty lime mayo, all nestled in a perfectly toasted gluten-free baguette. Bursting with umami from gluten-free soy sauce and fish sauce, and finished with aromatic cilantro and spicy jalapeño slices, each bite is a harmony of textures and vibrant flavors. Perfect for gluten-free eaters, this easy and satisfying recipe is ideal for lunch, dinner, or when you're craving a healthy yet indulgent sandwich option.
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Recipe Information
Ingredients
- 2 pieces Gluten-free baguette
- 1 pound Pork tenderloin
- 3 tablespoons Soy sauce (gluten-free)
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 2 cloves Garlic
- 2 tablespoons Vegetable oil
- 1 Cucumber
- 2 Carrots
- 1 cup Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 bunch Fresh cilantro
- 1 Jalapeño
- 4 tablespoons Mayonnaise
- 1 Lime
Instructions
Begin by preparing the pork marinade. In a bowl, mix together the gluten-free soy sauce, fish sauce, brown sugar, minced garlic, and 1 tablespoon of vegetable oil. Slice the pork tenderloin into thin strips and toss in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
While the pork marinates, make the quick pickled vegetables. Julienne the cucumber and carrots. In a bowl, mix rice vinegar, sugar, and salt until the sugar and salt are dissolved. Add the cucumber and carrot slices, ensuring they are fully submerged in the vinegar mixture. Set aside for at least 20 minutes.
Heat the remaining tablespoon of vegetable oil in a skillet over medium-high heat. Once hot, add the marinated pork strips in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side or until the pork is golden brown and cooked through. Remove from the skillet and set aside.
Preheat the oven to 350°F (175°C). Slice the gluten-free baguettes in half lengthwise and place them on a baking sheet. Toast in the oven for about 5 minutes or until slightly crispy.
In the meantime, prepare the sandwich toppings. Thinly slice the jalapeño and chop the cilantro. Mix the mayonnaise with a squeeze of lime for a tangy flavor.
To assemble the sandwiches, spread a generous amount of lime mayo on the inside of the toasted baguettes. Layer the cooked pork, pickled vegetables, fresh cilantro, and jalapeño slices on top.
Serve the gluten-free Banh Mi immediately while the baguette is still warm and crispy. Enjoy this flavorful sandwich as a satisfying meal that doesn't compromise on taste or texture despite being gluten-free.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 9033 mg | 393% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 42.3 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 213 mg | 16% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3484 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
