Recipe: Vietnamese Sub with BBQ Pork Tenderloin
Back in my gluten-filled days I was a big fan of heading to Chinatown for a Vietnamese sub (or Bánh mì), but since I can’t find an authentic gluten-free Vietnamese sub in Edmonton, it was high time I started making an Alberta pork packed version at home. Using a lean piece of pork tenderloin elevates this into a gourmet sandwich you can easily cook up in your own kitchen.
Vietnamese Sub with BBQ Pork Tenderloin
- 1-1.5 pound pork tenderloin
- 3 tbsp fish sauce
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 1/2 tsp sesame oil
- 2 garlic cloves, minced
- 1 slice ginger, minced
- 1 green onion, sliced thinly
- 1/2 tsp black pepper
- 1 loaf artisan French baguette
- 1 head butter leaf lettuce
- pickled carrot (see Vincci’s quick pickled carrots recipe)
- sliced jalapeno chili pepper
- cilantro, 1/2 bunch, chopped
- Pork pâté (enough to spread on bread)
- mayonnaise, optional
- 1. Cut tenderloin across the grain of the meat into 1 cm pieces. Flatten each piece to an even 1/2 cm between two pieces of saran wrap or parchment using a meat pounder or rolling pin. (Or with a wine bottle like I did)
- 2. Mix ingredients from fish sauce to black pepper. Taste and adjust seasoning as you like. Add marinade to the meat and mix so that all pieces of meat are coated in marinade. Marinate for 1/2 hour to 24 hours.
- 3. Preheat BBQ to medium-high heat. Grill meat until grill marks appear (approximately 2 minutes), and flip. As the meat is thin it will cook quickly – do not overcook.
- 4. Assemble sandwiches, slice baguette and spread mayonnaise on one side, pâté on the other. Add lettuce, meat, pickled carrots, cilantro and peppers. Enjoy!