Gluten-Free Banh Mi Sandwich

Discover the vibrant flavors of Vietnam with this Gluten-Free Banh Mi Sandwich, a delightful twist on the iconic street food classic that's perfect for anyone avoiding gluten. Built on a warm, crusty gluten-free baguette, this sandwich layers bold, savory slices of marinated and grilled pork tenderloin with the tangy crunch of quick-pickled carrots and daikon radish. Fresh cucumber, fragrant cilantro, and spicy jalapeño add refreshing brightness, while a creamy spread of mayo ties it all together. With its simple yet flavorful marinade of gluten-free soy sauce, fish sauce, lime juice, and brown sugar, plus just 45 minutes of total cooking time, this recipe makes it easy to recreate authentic banh mi at home without compromising on taste or dietary needs. Perfect for a quick weeknight meal or a crowd-pleasing lunch, this gluten-free take on a beloved favorite is sure to satisfy.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Gluten-Free Baguette
• 500 grams Pork Tenderloin
• 3 tablespoons Soy Sauce (gluten-free)
• 2 tablespoons Fish Sauce
• 2 tablespoons Lime Juice
• 3 pieces Garlic Cloves, minced
• 1 tablespoon Brown Sugar
• 100 grams Carrots, julienned
• 100 grams Daikon Radish, julienned
• 100 milliliters Rice Vinegar
• 100 milliliters Water
• 50 grams Sugar
• 1 teaspoon Salt
• 1 piece Cucumber, thinly sliced
• 1 bunch Fresh Cilantro
• 1 piece Jalapeño, thinly sliced
• 4 tablespoons Mayonnaise

Directions

Step 1

To make the pickled vegetables, in a small saucepan, combine rice vinegar, water, sugar, and salt. Heat gently and stir until sugar is dissolved. Let cool slightly and pour over the julienned carrots and daikon radish. Set aside to pickle for at least 30 minutes.

Step 2

For the pork marinade, combine soy sauce, fish sauce, lime juice, minced garlic, and brown sugar in a bowl. Place the pork tenderloin in the bowl, turning to coat, and marinate in the fridge for at least 30 minutes up to 2 hours.

Step 3

Preheat your grill or a skillet over medium-high heat. Grill the marinated pork for 6-8 minutes per side or until internal temperature reads 145°F (63°C). Let rest for a few minutes before slicing thinly.

Step 4

Preheat your oven to 350°F (175°C). Slice the gluten-free baguettes in half, leaving one side connected, and warm them up in the oven for about 5 minutes.

Step 5

Spread a tablespoon of mayonnaise on one side of each warm baguette.

Step 6

Fill each baguette with a layer of sliced cucumber, slices of the grilled pork, pickled vegetables, fresh cilantro, and jalapeño slices.

Step 7

Serve the sandwiches immediately and enjoy your gluten-free Banh Mi!

Nutrition Facts

Serving size	1740.4 grams (1740.4g)

Amount per serving	% Daily Value*
Calories	2042

Total Fat 68.10g	87%
Saturated Fat 10.90g	55%
Polyunsaturated Fat 2.50g
Cholesterol 400mg	133%
Sodium 10641mg	463%
Total Carbohydrate 211.00g	77%
Dietary Fiber 14.40g	51%
Total Sugars 78.20g
Protein 146.30g	293%

Vitamin D 40IU	200%
Calcium 274mg	21%
Iron 12mg	67%
Potassium 4299mg	91%

*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.

Source of Calories

Fat: 30.0%

Protein: 28.7%

Carbs: 41.3%