Pork Bahn Mi Salad with Pickled Carrots
A take on the classics-but hold the loaf of bread, please! Perfect for those looking for a unique and refreshing flavor profile, but not wanting the weight of a heavy baguette. Great to make ahead of time!
Thank God for the Bahn Mi! But…quite literally, thank you French Catholic missionaries in Vietnam for the movement that led to what we now know and love. Part of the fun of my journey is also the history and appreciation for food. In researching this dish, the fruition of the sandwich struck me. From a rise in power from the French in Vietnam in the 1800’s, a power dynamic caused unequal access to bread, and harsh rules about preserving tradition French cuisine were set. It would take all the way until 1954 for the cultures to merge styles, and replace some of the French traditions of butter, cold cuts, and cheeses with more fresh, locally grown ingredients prepared in a way that was easy to carry. It’s fascinating how much history and deep cultural context can be expressed with food!
Keep it light. While years of conflict created this beautiful sandwich, it can still be enjoyed and appreciated in all of its flavor and glory with a lighter feel. For this version, I opted to swap the beloved baguette for some fresh garden greens and bring out the fun flavor of carrots with a little pickled taste. With so much coming from the garden, it seems a shame to keep the produce as the side focus of a dish, especially one that calls for such great flavors! With a bite of the jalapeno perfectly balanced with a savory roasted pork, this salad is anything but your typical lunch meal. Don’t hold back on the cilantro, your taste buds will thank me!
This recipe was created as a part of the Tour of the Markets challenge, where I try to find unique and new ways to use seasonal produce. If you haven’t been following along, check out the adventures here!
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Pork Bahn Mi Salad with Pickled Carrots
Equipment
- Kitchen knife
- Oven
- Small mixing bowl
- Baking Dish
- Cheese Grater could omit and use a knife
Ingredients
For your salad
- 2 large Carrots
- 1/2 cup Apple Cider Vinegar
- 1 large Cucumber
- 1 medium Jalapeno
- 1-2 bunches Fresh Cilantro
- 3-4 handfuls Mixed Greens
For your dressing
- 1/2 cup Mayonaisse
- 2 tbsp Siracha
For your pork
- 1 medium Pork Tenderloin
- 2 cloves Garlic
- 1 tbsp Fresh Ginger Root
- 1/2 cup Soy Sauce or Liquid Aminos
- 2 tbsp Apple Cider or Rice Vinegar
- Salt and Pepper to taste
Instructions
Pork
- Whisk together the minced garlic, ginger, soy sauce, and apple cider vinegar in a small bowl. Add Salt and pepper and drizzle over pork tenderloin in a baking dish.
- Cover pan and bake at 350 for 30-40 minutes, depending on the size of tenderloin and oven. Great to do this step ahead of time! Many will also add some brown sugar to the mix, although for this, sugar is not used.
Salad preparation
- Taking your carrots, grate using the cheese grater or slice thinly matchstick style and add to a small bowl. Add apple cider vinegar, and top off with water (a few tsp), just until the carrots are submerged. Set aside. This can also be done ahead of time and placed in a container in the refrigerator up to a few days ahead of time.
- Mix a quick dressing of mayonnaise, siracha, and a tsp of apple cider vinegar.
- To assemble, plate with a large portion of the mixed greens, topping with slices of pork, sliced cucumber, pickled carrots, sliced jalapeno, and sprigs of cilantro, drizzled with the spicy mayonnaise dressing. Enjoy!
