Banh Mi

Ingredients · for 6 (scales to your household)

• 1 kg pork tenderloin $13.00
• 2 shallots $0.52
• 1/4 cup lemongrass $1.50
• 1/3 cup fish sauce $0.53
• 3 tbsp oyster sauce $0.37
• 3 tbsp lime juice $0.61
• 3 tbsp maple syrup $1.07
• 2 tbsp brown sugar $0.11
• 1 tbsp fresh ginger $0.05
• 5 clove garlic $0.15
• 1 tbsp sesame oil $0.48
• 1 tbsp vegetable oil $0.08
• 1 tbsp chili garlic sauce $0.29
• 1 tsp ground coriander $0.11
• 1 tsp chinese five spice $0.05
• 1/2 cup rice vinegar $0.88
• 1/2 cup water $0.00
• 2 tbsp sugar $0.03
• 1 tsp salt $0.05
• 1 cup carrot $0.33
• 1 cup daikon $0.38
• 3/4 cup mayonnaise $1.35
• 2 tsp chili garlic sauce $0.19
• 6 baguette $19.50
• 1 cucumber $1.35
• 4 jalapeño $0.28
• 1 cup cilantro $0.40

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Pickle the vegetables: heat the rice vinegar, water and sugar until boiling, pour over the carrot and daikon, submerge, cool, then refrigerate.
2. Slice the pork tenderloin thinly lengthwise and pound it between plastic wrap until very thin.
3. Blend all the marinade ingredients smooth, coat the pork, and marinate 4-8 hours in the fridge.
4. Let the pork come to room temperature, then grill the slices in batches about 1-2 minutes per side until just cooked.
5. Whisk the mayonnaise with the chili garlic sauce.
6. Toast the baguette interiors, spread with the chili mayo, then layer in the pork, drained pickles, cucumber, jalapeño and cilantro and serve.

Per serving