Snack · 20 min · vietnamese

Banh Mi Bites

Ingredients

• 1/2 Baguette
• 8 oz Pork tenderloin
• 1/2 cup Pickled carrot & daikon
• 2 tbsp Mayonnaise
• 1/4 cup Cilantro

Steps

1. Pound the pork tenderloin to an even 1/2-inch thickness between plastic wrap. Even thickness means even cooking, no raw middles or dry edges.
2. Season all over with salt, pepper, and a splash of fish sauce if you have it.
3. Sear in a ripping-hot oiled skillet for 3 to 4 minutes per side, until cooked through with a browned crust.
4. Rest the pork 5 minutes so the juices redistribute, then slice thin against the grain.
5. Slice the baguette into 2-inch pieces and split each one almost through, like a little pocket.
6. Toast the pieces cut-side up under the broiler for 1 to 2 minutes until crisp.
7. Spread with mayonnaise, layer in the sliced pork, stuff with the pickled carrot and daikon, and top with cilantro sprigs. Serve immediately while the bread is crisp.

Build my plan — free

← All recipes