Vietnamese · lunch

Vietnamese Banh Mi

Name: Vietnamese Banh Mi
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 6 rolls; 1 pound of pork chops, shoulder or loin. Sliced thinly; 2 cloves crushed garlic; 2 tablespoons of fish sauce; 2 teaspoons sugar; 2 tablespoons fresh ground black pepper; 2 tablespoons of finely chopped onion; 1/4 cup vegetable oil; 1 teaspoon of sesame seed oil; mayo; cilantro sprigs; pickled carrot and daikon; pate; cucumber; jalapeno

“Vietnamese Banh Mi is a dairy free recipe with 6 servings. One portion of this dish contains around 24g of protein, 21g of fat, and a total of 477 calories. For $1.86 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 3 people found this recipe to be delicious and satisfying. It is a rather inexpensive recipe for fans of Vietnamese food. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. If you have fish sauce, cucumber, sesame seed oil, and a few other ingredients on hand, you can make it. Not a lot of people really liked this main course. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is good. Vietnamese Fried Egg Banh Mi Recipe (banh Mi Trung Op La)- “the, Banh Xeo (Bánh Xèo) – Savory Vietnamese Crêpe, and Vietnamese Banh Mi Sandwich are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Rolls6
Loin. thinlyshoulder or loin. Sliced thinly1 lb
Garlic2 cloves
Fish sauce2 tbsp
Sugar2 tsp
Ground pepper2 tbsp
Onion2 tbsp
Vegetable oil¼ cup
Sesame seed oil1 tsp
Mayo6 servings
Cilantro sprigs6 servings
Pickled carrot and daikon6 servings
Pate6 servings
Cucumber6 servings
Jalapeno6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.