Published on The Whole Grains Council (https://wholegrainscouncil.org)

Home > Multigrain Banh Mi

  1. Marinate pork tenderloin with soy sauce, fish sauce, Hoisin sauce, minced garlic, and lemongrass for at least 1 hr

  2. In a medium sized bowl, combine the carrot, cucumber, Daikon radish, rice wine vinegar, add 1 tablespoon sugar, dissolve and marinate for 30 minutes to pickle, then strain.

  3. Saute the marinated pork until fully cooked and caramelized.

  4. Slice the baked multigrain baguette lengthwise, spread the mayonnaise inside and layer with sliced pork, pickled vegetables, garnish with cilantro and jalapenos. 

  5. Cut diagonally and serve…

Banner Image: 
BanhmiBDF - Casey Terrell.jpeg
Ingredients: 

  • Multigrain baguette, baked at 400 degrees for 8 minutes, let cool

  • 1 pound pork tenderloin, thinly sliced

  • 1 tablespoon low-sodium soy sauce

  • 1 tablespoon fish sauce

  • ½ tablespoon hoisin sauce

  • 2 cloves garlic, minced

  • 1 tablespoon lemongrass, chopped fine

  • 1 carrot, julienned

  • 1 seedless cucumber, julienned

  • 1 daikon radish, julienned

  • ¼ cup rice wine vinegar

  • 1 tablespoon sugar

  • ¼ cup mayonnaise 

  • ½ cup fresh cilantro leaves

  • 2 jalapenos, julienned

Active time: 
30 mins
Yield: 
6 servings
Nutrition: 
Calories: 260, Total Fat: 5g, Saturated Fat: 1g, Sodium: 760mg, Carbohydrate: 32g, Fiber: 2g, Total Sugar: 7g, (Added Sugar: 2g), Protein: 21g
Author: 

Recipe courtesy of Chef Scott R. Williams with Bakery de France [1].

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Description: 

This Vietnamese dish is traditionally made by filling a baguette with a protein of choice, carrots, cucumber, cilantro, mayo, and an assortment of individualized flavors. This version calls for a multigrain baguette to add flavor, texture, and nutrition to an already delicious staple.

Source URL: https://wholegrainscouncil.org/recipes/multigrain-banh-mi

Links
[1] https://bakerydefrance.com/