I loooove bahn mi! These Vietnamese sandwiches of French influence are fresh, satisfying, and on the healthy-ish side (most of the time)-- and if you're getting them at the right place, they should be insanely cheap too.
I'd been meaning to make my own for quite some time. So when we had an excess of rolls leftover from some football and bratfest Carson had at the house, this was the first thing that came to mind to use it up. (Not the same as a fresh baguette, but I didn't want them to go to waste!)
I've never had pickled vegetables on a bahn mi before but I decided to try it out. I sliced up some onions, jalapenos and radishes and used pre-shredded carrots to save time. I poured some rice wine vinegar and salt and pepper on these and put them in the fridge overnight for a quick pickle.
Next, I made a marinade for my pound of pork tenderloin using:
1/4 cup of vegetable oil
2 tsp sesame seed oil
2 tablespoons of fish sauce
3 cloves of garlic, crushed
1-2 tablespoons chopped ginger
2 tablespoons of finely chopped white onion
jalapeno, chopped and seeded
fresh ground pepper and salt
I mixed everything into a bag and put it in the fridge to marinate overnight (but I'm sure an hour or two would do the trick too).
Next I browned the loin in a pan before putting it in the oven to roast at 350 for about 20-25 minutes.
To assemble, the sandwiches, I slathered each side of the bread generously with mayonnaise, added thin-sliced pork loin, then fresh cucumbers sliced lengthwise, a heap of my pickle trio, and lots of fresh cilantro.
It certainly wasn't better than some $3 bahn mis I've gotten from the most unsuspecting Vietnamese joints... but this also won't be the last of my experimentation!