Ingredients:
- Sugar2 Tablespoon(s)
- Salt1 Teaspoon(s)
- White Vinegar6 Tablespoon(s)
- Water250 Milliliter(s)hot
- Carrot2 Piece(s)
- Pork Filet mignon1 Piece(s)
- Soy Sauce1 Tablespoon(s)
- Honey2 Tablespoon(s)
- Sesame Oil1 Tablespoon(s)
- Chinese Sweet Sauce mix1 Pouch(s)for pork
- MayonnaiseAs needed
- Maggi SauceAs neededspicy
- Cucumber1/4 Piece(s)
- Coriander1/2 Bunch(s)
- Cha luaAs needed
- Rustic Breads6 Piece(s)
- Soup of Cornflour1 Tablespoon(s)
Preparation mode:
Bánh mì or banh mi is the Vietnamese word for bread. In Vietnamese cuisine, it also refers to a type of baguette which is often split lengthwise and filled with various savory ingredients as a sandwich and served as a meal. Plain banh mi is also eaten as a staple food.
Condiments preparation steps
Preparation (the day before) grate or cut into strips, strips the carrots. Put the white vinegar in a jar, add the sugar and salt. Stir to dissolve and pour hot water. Then add the carrots and mix well. Then let marinate overnight in the fridge . In a container that can contain the pork tenderloin and its marinade, put all the ingredients, follow the directions of the sachet to the letter. Mix and reserve at least 12 hours, therefore overnight.
Cooking steps
Preparation (the next day) preheat the oven to 210 ° c. Place the filet mignon on a wire rack. Put in the oven for 30-40 minutes. To make the pork tender and to have a more pronounced taste, baste the meat very regularly with the marinade.
Meanwhile, rinse the cilantro, cut the cucumber into slices and lengthwise.
Cut slices of cha lua (3-4 per person) take out the meat, let cool for about 10 minutes and cut the fillet into thin slices.
Banh mi final steps
Cut the baguette or your rustic buns. Spread a little mayonnaise on both sides. Arrange the fillet, cucumbers, coriander, cha lua, chilli. Then the carrots and pack well. Drain well. Before serving add a few drops of maggi on top.
Enjoy your meal !