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!
