High Protein Classic Pork Banh Mi
Elevate your sandwich game with this High Protein Classic Pork Banh Mi, a flavorful twist on the Vietnamese street food favorite. Featuring marinated pork tenderloin grilled to perfection, this protein-packed recipe layers bold flavors with crisp pickled vegetables, fresh cucumber, spicy jalapeño, and aromatic cilantro, all nestled inside a toasted baguette slathered with creamy mayonnaise. Optional additions like liver pâté and sliced ham further enhance the richness and protein content, making it ideal for a satisfying lunch or dinner. Ready in under an hour, this recipe combines savory, sweet, and tangy elements for a hearty yet refreshing bite, delivering an irresistible balance of taste and texture. Perfect for meal prep or impressing guests, this banh mi is a vibrant, crowd-pleasing dish that'll keep them coming back for more!
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cloves minced garlic
- 0.5 teaspoon ground black pepper
- 2 medium baguettes
- 4 tablespoons mayonnaise
- 200 grams pickled carrots and daikon
- 1 medium cucumber
- 10 stems fresh cilantro
- 1 medium jalapeño pepper
- 100 grams sliced ham (optional)
- 4 tablespoons liver pâté (optional)
Instructions
In a medium bowl, mix the soy sauce, fish sauce, brown sugar, minced garlic, and ground black pepper to create the marinade.
Slice the pork tenderloin into thin strips about 1/4 inch thick and add them to the marinade. Toss to coat well. Cover and refrigerate for at least 20 minutes, or up to overnight for more flavor.
Preheat a grill or grill pan over medium-high heat.
Remove the pork from the fridge and let it come to room temperature. Grill the pork slices for about 2-3 minutes on each side until fully cooked and slightly charred. Remove from heat and let rest.
While the pork is cooking, lightly toast the baguettes in an oven or toaster until golden brown on the outside.
Spread mayonnaise on the cut sides of the baguettes. If using, layer liver pâté on one side.
Slice the cucumber thinly into rounds. Slice the jalapeño pepper into thin rounds, removing seeds for less heat if desired.
Assemble the banh mi: Layer grilled pork slices, pickled carrots and daikon, cucumber slices, fresh cilantro, and jalapeño slices inside each baguette. Add optional sliced ham for extra protein if desired.
Cut each baguette into halves or quarters to serve. Enjoy your high protein classic pork banh mi!
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 11958 mg | 520% | |
| Total Carbohydrate | 338.9 g | 123% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 44.0 g | ||
| Protein | 202.3 g | 405% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 274 mg | 21% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4365 mg | 93% | |
*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.
