Banh Mi Torta (Vietnamese-Mexican Fusion Sandwich)

• •1.5 lb pork tenderloin, thinly sliced against the grain
• •2 tablespoon soy sauce
• •1 tablespoon fish sauce
• •1 tablespoon lime juice
• •1 tablespoon brown sugar, packed
• •2 garlic cloves, minced
• •1 teaspoon fresh ginger, grated
• •0.5 teaspoon ground cumin
• •0.5 teaspoon ancho chili powder
• •0.3 teaspoon dried oregano
• •1 tablespoon vegetable oil
• •1 cup daikon radish, peeled and julienned
• •1 cup carrots, peeled and julienned
• •1 small fresh jalapeño, thinly sliced
• •0.5 cup white vinegar
• •0.5 cup water
• •2 tablespoon granulated sugar
• •1 teaspoon salt
• •0.5 cup mayonnaise
• •1 tablespoon chipotle in adobo, finely minced
• •1 tablespoon lime juice
• •1 small garlic clove, minced
• •0.3 teaspoon salt
• •4 bolillo rolls or telera rolls
• •4 oz Monterey Jack or Oaxaca cheese, sliced
• •1 medium cucumber, thinly sliced
• •0.5 cup fresh cilantro sprigs
• •1 small fresh jalapeño, thinly sliced

Instructions

1. 1

   Prepare the Pickled Vegetables: In a heatproof bowl, combine julienned daikon, carrots, and sliced jalapeño. In a small saucepan, bring white vinegar, water, granulated sugar, and 1 teaspoon salt to a simmer, stirring until sugar and salt dissolve. Pour the hot brine over the vegetables. Let cool to room temperature, then refrigerate for at least 30 minutes, or up to several days.

2. 2

   Marinate the Pork: In a medium bowl, whisk together soy sauce, fish sauce, 1 tablespoon lime juice, brown sugar, 2 cloves minced garlic, grated ginger, ground cumin, ancho chili powder, and dried oregano. Add the thinly sliced pork tenderloin, ensuring it's well coated. Marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.

3. 3

   Make the Chipotle Aioli: In a small bowl, combine mayonnaise, finely minced chipotle in adobo, 1 tablespoon lime juice, 1 small minced garlic clove, and 0.25 teaspoon salt. Mix well and set aside.

4. 4

   Cook the Pork: Heat 1 tablespoon vegetable oil in a large skillet or on a griddle over medium-high heat. Once hot, add the marinated pork in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until browned and cooked through. Remove pork from the skillet and set aside.

5. 5

   Prepare the Rolls: Slice the bolillo or telera rolls lengthwise, without cutting all the way through. Briefly toast the cut sides of the rolls in the same skillet or under a broiler until lightly golden. Place a slice of Monterey Jack or Oaxaca cheese inside each roll, then return to the warm skillet or broiler for 30-60 seconds until the cheese is melted and gooey.

6. 6

   Assemble the Sandwiches: Spread a generous layer of chipotle aioli on both cut sides of each toasted, cheesy roll. Layer the cooked pork onto the bottom half of the roll. Top with a generous portion of the drained pickled vegetables, thinly sliced cucumber, fresh cilantro sprigs, and additional fresh jalapeño slices if desired.

7. 7

   Close the sandwiches and serve immediately. Enjoy your Banh Mi Torta!

Chef's Tips

• 💡For extra flavor, you can lightly butter and toast the exterior of the bolillo rolls in the skillet after melting the cheese.
• 💡Adjust the amount of chipotle in adobo in the aioli to your preferred spice level. For less heat, remove the seeds from the chipotle pepper.
• 💡If you don't have fresh ginger, a pinch of ground ginger can be used in the pork marinade, though fresh offers a brighter flavor.
• 💡The pickled vegetables can be made a day or two in advance and stored in the refrigerator, enhancing their flavor.
• 💡For a deeper flavor, marinate the pork for longer (up to 4 hours) in the refrigerator, but ensure it's brought to room temperature before cooking for even results.