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Banh-mi sandwich

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He describes it as light, fresh and vibrant. It's Chef Curtiss Hemm's signature Banh-Mi sandwich recipe.

Bánh Mì Recipe


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 slices
2 tablespoons extra virgin olive oil
1 pinch salt
1 pinch black pepper

16 oz. baguettes, 2 whole baguettes cut into 8 2 oz slices

Sauce recipe

 6 oz Greek yogurt 0%

2 tbsp sirachia sauce

2 tbsp maple syrup

1 oz chèvre (optional)


Mix all to combine


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, preferably overnight.

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.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. Close the bread and pick with toothpicks. Slice each baguette into 4 sandwiches.

6.Arrange on plates or platters with fresh fruit, low fat chips or pretzels.


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