I love sandwiches for dinner. Especially on Mondays, because I teach a class and often don’t get home until after 7pm. This recipe uses the pork tenderloin you wowed your family with last night and uses it to transport you to Southeast Asia. Well, at least my version of Southeast Asia.

If you still have pork left over, no worries! I have a bonus meal coming up tomorrow that you can make.

Nicole’s Bahn Mi

Serves 4.

N.B. Vary the vegetables depending on what you have. Daikon radish can be replaced with regular radishes or cucumber, and you can add in green onion, tomato, shredded cabbage or lettuce too if you like.

Also, Bahn Mi makes a great lunch. If you want to make for lunch following your Sunday dinner, nix heating the baguette in the oven and just use a fresh baguette. Once the sandwiches are made, wrap tightly in plastic wrap and throw in a lunch box.

Picture of a pile of Daikon (giant white radis...

Image via Wikipedia


1 24 inch baguette

2 cups pork tenderloin, thinly sliced

2 teaspoons fish sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 garlic clove, minced

1 tablespoon fresh ginger, minced (you can substitute a couple shakes of dried)

2-4 tablespoons butter, depending on taste

1/2 cup sliced daikon radish

1 small red onion, sliced

2 small jalapenos, seeded and diced

2-3 carrots, thinly sliced

4 tablespoons kosher salt

Chopped parsley or cilantro and sriracha to garnish


1. Heat oven to 350 degrees.

2. Mix together fish sauce, soy sauce, 1 tablespoon of the rice vinegar, garlic and ginger and marinate the sliced pork in it.

3. Combine the thinly sliced vegetables in a colander over a sink or a bowl. Liberally sprinkle with kosher salt (don’t worry, you’ll wash most of it off). This serves to make the vegetables seem less raw, imbue them with flavor, and draw out some of their juices (hence the bowl underneath). Let sit 10 minutes.

4. Meanwhile, warm the baguette in the oven for about 10 minutes.

5. Rinse the veggies and pat dry with a paper towel. Toss in  the remaining 1 tablespoon of rice vinegar.

6. Take the baguette out of the oven and slice in half. Spread both sides with butter. Layer with the marinated pork and quick-salted veggies, and top with the parsley or cilantro. Drizzle with some sriracha. Slice into sandwiches and serve.