Gluten-Free Classic Pork Banh Mi
Transform your lunch game with this *Gluten-Free Classic Pork Banh Mi*, a mouthwatering twist on the beloved Vietnamese sandwich. Featuring juicy pork tenderloin marinated in a savory blend of gluten-free soy sauce, fish sauce, garlic, and brown sugar, this recipe delivers bold, authentic flavors while staying entirely gluten-free. Paired with crisp, tangy pickled carrots and daikon radish, fresh herbs like cilantro and mint, and the irresistible crunch of toasted gluten-free baguettes, every bite is a harmonious balance of savory, sweet, and zesty. Easy to prepare in under an hour and packed with vibrant textures, this gluten-free banh mi is perfect for satisfying cravings or impressing guests with its modern yet traditional appeal. Ideal for lunch, dinner, or a casual gathering, this recipe brings the essence of Vietnamese street food straight to your table!
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Recipe Information
Ingredients
- 2 pieces Gluten-free baguettes
- 500 grams Pork tenderloin
- 60 ml Gluten-free soy sauce
- 30 ml Fish sauce
- 2 tablespoons Brown sugar
- 4 cloves Garlic, minced
- 1 teaspoon Black pepper
- 1 cup Carrots, julienned
- 1 cup Daikon radish, julienned
- 120 ml Rice vinegar
- 80 grams Sugar
- 1 teaspoon Salt
- 60 grams Mayonnaise
- 1 piece Cucumber, thinly sliced
- 1 bunch Fresh cilantro
- 1 bunch Fresh mint
- 1 piece Jalapeño, sliced
Instructions
In a bowl, combine the gluten-free soy sauce, fish sauce, brown sugar, minced garlic, and black pepper to create the marinade.
Slice the pork tenderloin into thin medallions and marinate in the sauce for at least 30 minutes, preferably overnight in the fridge for maximum flavor.
In another bowl, mix the julienned carrots and daikon radish. Combine rice vinegar, sugar, and salt to create the pickling solution, then pour over the vegetables. Let them soak for at least 30 minutes.
Preheat an oven or grill pan to medium-high heat. Cook the pork medallions for about 3-4 minutes on each side until cooked through and caramelized.
Meanwhile, warm the gluten-free baguettes in a preheated 175°C (347°F) oven for about 5 minutes or until crispy on the outside.
Slice the baguettes lengthwise and spread mayonnaise on the bottom halves.
Layer the cooked pork, pickled vegetables, cucumber slices, fresh cilantro, mint, and jalapeño on the baguettes.
Top with the other half of the baguette, slice in half if desired, and serve immediately.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 11247 mg | 489% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 123.4 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 493 mg | 38% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5134 mg | 109% | |
*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.
