Pork Bahn Mi Bruschetta with Pickled Vegetables
Pork Banh Mi Bruschetta with Pickled Vegetables is a Vietnamese inspired appetizer Personally, I like serving it at holiday parties where I serve lots of different appetizers. This year, my family is having an appetizer and dessert party to celebrate New Year’s Eve. These little toasts are terrific for that kind of party! The grilled toasts are topped with sriracha mayonnaise, pork tenderloin, and pickled vegetables. Best of all, this whole recipe takes only thirty minutes from start to finish.
The Equipment You’ll Need
- A Grill Pan- You’ll need this for grilling the bread and the pork.
The Ingredients You’ll Need for Pork Bahn Mi Bruschetta with Pickled Vegetables
- Fish Sauce- Find this in the Asian section of your supermarket. However, it’s quite potent. So, if this is your first time trying it, you may want to start with just a quarter of a teaspoon. At first, I didn’t like fish sauce, but it’s really grown on me, and I actually really like it now.
- Lime Juice- Please use freshly squeezed limes.
- Mint- Use fresh mint. It adds wonderful flavor.
- Sriracha- Find this in the Asian section of your supermarket.
How I Made my Bruschetta
- First, I made my pickled vegetables. I actually made this the night before I planned to serve it. The red cabbage turned everything a beautiful shade of pink.
- Next, I mixed up the sriracha mayonnaise.
- Then, I toasted my bread. I was careful to not let my bread burn.
- Next, I grilled the pork. I made sure it was cooked through, of course.
- Finally, I assembled my crostini, and it was ready to go!
Did I mention that this recipe only takes thirty minutes from start to finish? How fabulous is that? In addition, my Pork Bahn Mi Bruschetta with Pickled Vegetables has incredible flavor, that I now you’ll love!
Pork Bahn Mi Bruschetta with Pickled Vegetables
Toasted bread topped with grilled pork tenderloin, sriracha mayonnaise and pickled vegetables.
Ingredients
- ½ cup lime juice
- 1 tsp. fish sauce
- ¼ tsp. red pepper flakes
- 2 tbsp. brown sugar
- 2 grated carrots
- 1 thinly sliced radish
- 1 cup chopped red cabbage
- 12 slices Italian bread, cut a half inch thick
- 1 tbsp. butter
- ½ cup mayonnaise
- 2 tsp. sriracha
- ½ tsp. sugar
- 1 pound pork tenderloin, cut in half inch slices
- ½ tsp. black pepper
- 1 tbsp. olive oil
- 1 thinly sliced English cucumber
- ½ cup mint leaves
Instructions
- Begin by making the pickled vegetables: In a bowl, mix together the lime juice, fish sauce, red pepper flakes and brown sugar. Add the carrots, radish, and red cabbage. Set aside.
- Make the sriracha mayonnaise: Stir together the sriracha, mayonnaise, and sugar.
- Grill the bread: heat a grill pan on medium heat and rub it with the butter. Grill the bread on both sides until it's toasted. Set aside.
- Grill the Pork: Rub the grill pan with the olive oil and grill the pork on both sides until it's cooked through. Sprinkle it with the pepper.
- Assemble the bruschetta by spreading the toasts with the sriracha mayonnaise. Top each toast with a slice of pork. Then, put a couple of each cucumbers on top. Add a dollop of the pickled vegetable and a mint leaf and serve.
Tried this recipe?Let us know how it was!
