Bahn mi

Okay this is the egg version of banh mi since we all know I'm secretly Asian on the inside. This gem has been in my rotation for about 2 years or so, and even those it's supposed to be grilled Chris and I still love it. The best place to get your pork tenderloin is trader joes. It will set you back about 10$ but its got two strips in there and usually lasts Chris and I at least 6-8 full meal sandwiches. And everything else is cheap. Adi, I'm looking at you. Lien, everything's super fast too! Truth be told this recipe has some what ruined me for real banh mi too. So lets get down to business.

Ingredients:

1 pack of port tenderloin, very thinly slices. 

1/4 cup Asian fish sauce (is there any other kind?!)

1 tbs honey

2 tbs sugar

1 tsp freshly ground pepper

6 (or more if you like sautéd onions) green onions [scallions]

2 garlic cloves, minced

2 baguettes (if you aren't eating it all tonight cut the other baguette into sandwich size portions, freeze, reheat in the oven/toaster and slice in half)

Hoisin sauce and Sriracha chili sauce

1/2 seedless cucumber cut into matchstick pieces or thinly sliced width wise

1-2 grated carrots

1 cup chopped kale leaves, torn and massaged with a little salt

Cilantro for serving

1. Mix together the fish sauce, honey, sugar, pepper, scallions, and garlic. Transfer to a bowl with the pork and mix till the pork is coated. Refrigerate for 2-4 hrs.

2. Heat a skillet on high, and add the pork cooking until heated through and opinions are soft. There should still be some sauce. About 3-5 minutes.

3. Assemble your sandwiches. Drizzle hoisin and Sriracha on wag half of your bread. Put carrots, cucumber, and kale on the bottom half. Load up with pork, and top with cilantro. Then eat!