The Bottom Less Pit

For the Pickled Radishes

Add your sliced radishes to a mason jar or tall Tupperware

Next, add the rice wine vinegar, sugar, and salt

Stir, then pour hot water until the radishes are submerged

Cover with a lid and refrigerate for at least 12 hours

For the Pork Marinade

Place the pork tenderloin in the freezer for 15 minutes to make it easier to slice

After 15 minutes, slice the pork tenderloin as thinly as possible

Add the sliced pork tenderloin to a Tupperware container with the hoisin, rice wine vinegar, coconut amino acids, brown sugar, grated garlic, fish sauce, grated ginger, lemongrass paste, chili/garlic paste, and salt

Use tongs to move the sliced pork to evenly coat and cover in the marinade

Cover with a lid and refrigerate overnight

After 12 hours, add the pork and marinade to a large pan

Cook over medium heat for about 4-5 minutes, then flip and cook for another 4 minutes

Remove the pork, then turn the heat to high until the marinade is boiling

Add the tablespoon of cornstarch and whisk until thick

Then, remove the pan from heat and pour the marinade into a small bowl to serve alongside the Bánh mì

For the Sandwich

Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper

Slice the two baguettes in half, then slice horizontal on each baguette to open the bread

Mix together the mayo and chili/ garlic paste to create a spicy mayo

Spread the spicy mayo on the inside of each piece of bread

Place the bread on the parchment paper and cook for 10 minutes until golden and crispy

After the bread has cooled, it’s time to prepare your sandwich!

To Prepare Your Bánh Mì

Start with the bottom piece of the baguette, and line with cilantro and Thai basil

Add the cooked pork on top of the herbs, then add shredded carrots, pickled radishes, cucumbers, and sliced jalapeños

Place the top of the baguette over the vegetables and enjoy!