High-Protein Banh Mi

High-Protein Banh Mi: A Vietnamese Delight
Discover the culinary harmony of flavors and textures with this high-protein Vietnamese Banh Mi. A delightful blend of succulent bakery-style roasted pork, tangy pickled vegetables, and fresh herbs between a crispy baguette will whisk your taste buds to the streets of Vietnam.

Ingredients

Roast Pork (Thịt Nướng – Bakery Style)
🐷 240 g pork tenderloin lean, high-protein cut
🐟 8 g fish sauce 1½ tsp
🧂 8 g soy sauce 1½ tsp
🦪 5 g oyster sauce 1 tsp
🍯 5 g honey or monk fruit + splash of honey
🥑 4 g avocado oil 1 tsp
🧅 10 g shallot, minced
🧄 5 g garlic, minced
🌶️ Pinch of black pepper

Banh Mi Assembly (2 sandwiches)
🥖 2 small baguettes Vietnamese-style if possible, ~70 g each
🍖 240 g roasted pork from recipe above
🥕 70 g pickled carrots + daikon, drained
🥒 50 g cucumber slices
🌿 20 g fresh cilantro
🥄 40 g light mayonnaise
🥓 20 g pork or chicken pâté

Instructions

1- Prepare the Roasted Pork:

• Slice the pork tenderloin into long strips, about 1.5–2" thick.
• In a bowl, combine fish sauce, soy sauce, oyster sauce, honey, avocado oil, shallot, garlic, and pepper. Massage into pork.
• Cover and marinate for at least 2 hours; overnight preferred for best flavor.
• Preheat oven to 400°F (200°C). Place pork on a lined baking sheet or rack.
• Roast for 18–22 minutes, flipping halfway, until internal temperature reaches 145°F (63°C).
• Switch oven to broil for 2–3 minutes to caramelize and char the edges.
• Rest 5–10 minutes, then slice thinly against the grain. You should have ~240 g cooked pork; perfect for 2 generous Banh Mi.

2- Toast the Baguettes:

• Slice each baguette lengthwise, not cutting all the way through.
• Place the cut side down in a hot, non-stick frying pan and toast until golden and crisp.

3- Spread the Base:

• On one side of each baguette, spread a layer of pâté.
• On the other side, spread a layer of mayonnaise.

4- Assemble Layers:

• Add a generous amount of pickled daikon and carrots over the pâté.
• Layer in the sliced roasted pork, dividing evenly between the two sandwiches.
• Top with cucumber slices.
• Finish with fresh cilantro sprigs for an herby kick.

5- Close and Serve:

• Gently press the baguette halves together, encapsulating the delicious fillings.
• Cut each sandwich in half and serve immediately.

Prep Time: 2 hours marinating
Cook Time: 20–25 minutes roasting + broiling
Assembly Time: 5–10 minutes
Total Time: Approximately 2 hours 35 minutes
Servings: 2 Banh Mi sandwiches

Calories: 457 per sandwich
Protein: 32g
Fat: 13g
Carbohydrates: 50g

Equipment:

• Wooden cutting board
• Chef’s/Carving knife
• Small spreader knife
• Non-stick frying pan
• Oven
• Ceramic serving plate

Cooking Tips

• Broiling the pork briefly creates that signature bakery-style caramelization.
• Ensure a crispy and golden exterior on the baguette for the best textural contrast.
• Drain pickled vegetables well to avoid soggy bread.
• Fresh cilantro adds brightness and authenticity.

#banhmi #highprotein #vietnamesefood #easysandwich #asianflavor #proteinboost

Stephanie Ho: https://www.youtube.com/@stephaniehho

#stephaniehho

High-Protein Banh Mi