Bánh Mì with Maple Sriracha Sauce
April 16, 2013
Woodchuck® Hard Cider has teamed up with Chef Curtiss Hemm of Pink Ribbon Cooking™ to bring you some great recipes that feature and include Woodchuck® Private Reserve Pink. Chef Curtiss and his organization are making the kind of difference in people’s lives that we fully support. We hope you like these recipes as much as we do. You can learn more about Chef Curtiss and Pink Ribbon Cooking™ at http://www.pinkribboncooking.com/
Bánh Mì with Maple Sriracha Sauce
Ingredients
1 lbs. pork loin
2 tablespoons fish sauce
2 tablespoons hoisin sauce
1 teaspoon sesame oil
4 Medium lime
1 tablespoon sugar
2 tablespoons water
1 pinch black pepper
1 pinch salt
1 bunch cilantro, rinsed and dried
2 cups carrots, grated
2 cups cucumbers, thinly sliced
2 each avocado, seeded, peeled cut into thin slices2 tablespoons extra virgin olive oil
1 pinch salt
1 pinch black pepper
6 oz. greek yogurt
2 tbsp. SRIRACHA
2 tbsp. maple syrup
16 oz. baguettes, 2 whole baguettes cut into 8 2 oz slices
Instructions
1. In a large bowl combine the fish sauce, hoisin sauce, sesame oil, the juice of 2 limes, the water, 1 tsp of black pepper and the salt. Mix well to combine. Place the pork loin in the marinade and toss several times to coat. Allow to marinate for at least 4 hours.
2. Preheat oven to 325ºF. Remove pork loin from marinade and pat dry with paper towels. Place on a roasting rack and roasting pan. Place the pork in the oven and roast until the internal temperature reaches 165ºF (about 45 to 60 minutes).
Remove from oven and allow to cool.
3. In a mixing bowl combine the carrots and the juice of 1 lime, a dash of salt, a dash of sugar and a dash of pepper.
4. In a mixing bowl combine the avocado slices, olive oil, a dash of salt and a dash of pepper. Mix well to combine.
5. For the sauce combine the Greek yogurt, sriracha and maple syrup in a small bowl and mix well to combine.
6. To assemble Slice the entire pork roast into thin slices. Running the knife lengthwise, slice each of the baguettes almost in half. Place a slices of roasted pork, cilantro springs, carrots, cucumbers and avocado inside of the baguettes. Spread the sauce over the cut side of the top half of the bread loaf. Close the bread and pick with toothpicks. Slice each baguette into 4 sandwiches.
7. Arrange on plates or platters with fresh fruit, low fat chips or pretzels.
Notes:
Banh Mi is a classic Vietnamese sandwich that merges the cultures of France and Vietnam, and now America.
What if you feel the same as Jules (Samuel Jackson) in Pulp Fiction and you “Just don’t dig on swine” ? Not to worry, simply substitute the pork for cold pressed tofu, roasted or grilled mushrooms, grilled fish or even chicken breast. It really doesn’t matter as long as the ingredients are vibrant, fresh and healthy.
> Check out a video of Chef Curtiss Hemm assembling the Banh-Mi Sandwich on WCAX News
> Click here to view more Woodchuck® and Pink Ribbon Cooking™ Recipes