Vietnamese Spicy Cilantro Pork Poboy (Banh Mi)
Cilantro and peppery spices are staples in Vietnamese cuisine, and this is a delicious New Orleans poboy version of the classic Vietnamese Banh Mi sandwich made with marinated pork. Make extra pickled vegetables using this recipe – you’ll love having them on hand for adding “zing” to any dish.
Prep Time:
30 mins.
Cook Time:
30 mins.
Yield:
4 Sandwiches
Ingredients
SANDWICH
- 1 pork tenderloin, trimmed of fat
- 1 cup Cilantro Lime Sauce, divided, recipe follows
- 1 cup pickled red onions, recipe follows
- 1 cup pickled carrot ribbons, recipe follows
- 1 small English cucumber, thinly sliced
- Fresh cilantro leaves, stems removed
- 4 crusty hoagie buns or pieces of cut French bread
Cilantro Lime Sauce
- 2 cups Blue Plate® Mayonnaise
- 3 tablespoons fresh lime juice
- 3 tablespoons cilantro leaves, chopped
- 2 teaspoon or more Tiger Sauce® Habanero Lime
- 1/2 teaspoon lime zest
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cayenne
PICKLED CARROT RIBBONS AND RED ONIONS
- 2 large carrots, peeled
- 1 medium red onion, very thinly sliced
- 1 cup water
- ½ cup white vinegar
- ½ cup unseasoned rice vinegar
- ¼ cup sugar
- 1 teaspoon salt
Directions
- Make the Cilantro Lime Sauce: (Makes 2 cups. Reserve any left over for another use.) Combine mayonnaise, lime juice, cilantro, Tiger Sauce, lime zest, coriander and cayenne in a medium bowl and mix well. (Optional: Cover and let stand in the refrigerator for up to 30 minutes to allow the flavors to meld together.)
- Marinate the pork: Spread ½ cup of the Cilantro Lime Sauce in a shallow dinner plate and roll the pork in the sauce to generously coat. Set aside for 20 minutes to marinate. Discard marinade after use. Preheat oven to 350°F.
- Make Pickled Carrot Ribbons and Red Onions: With a vegetable peeler, shave the carrots into ribbons and place in a medium bowl. Place the onions in a separate bowl. In a sauce pan, bring water, vinegars, sugar and salt to a boil. Pour over carrots and onions in their separate bowls. Cool to room temperature and refrigerate, covered, keeping vegetables in separate bowls until ready to use.
- Roast the pork: Remove pork from marinade and place in the oven on small sheet pan. Roast until internal temperature of pork reaches 150°F, about 20 minutes. Cool to room temperature and slice thinly.
- Assemble sandwiches: Spread both sides of bread with the remaining Cilantro Lime Sauce, then layer on the sliced pork, pickled vegetables, cucumber and fresh cilantro leaves, add top bread and serve.
