Recipes and Cooking Banh Mi Minis By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 26, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 12 Yield: 12 minis Jump to Nutrition Facts Ingredients ¼ cup sugar ¼ cup rice vinegar 1 teaspoon toasted sesame oil ½ teaspoon salt 1 ¼ cup seeded and coarsely shredded cucumber (1 small) 1 cup coarsely shredded carrots (2 medium) 1 cup coarsely shredded daikon ¼ cup chopped green onions (2) 1 1 pound pork tenderloin Salt and ground black pepper ½ cup mayonnaise 2 teaspoon Asian chili sauce (Sriracha sauce) 1 clove garlic, minced 1 loaf baguette-style French bread, cut diagonally into 1/2-inch slices 1 - 2 fresh jalapeño chile peppers, thinly sliced* 2 tablespoon snipped fresh cilantro Directions In a medium bowl combine sugar, vinegar, sesame oil, and the 1/2 teaspoon salt, stirring until sugar is dissolved. Stir in cucumber, carrots, daikon, and green onions; set aside. Trim fat from meat. Cut meat into 12 slices. Using the palm of your hand, gently flatten meat to make an even thickness. Sprinkle with additional salt and black pepper. In a greased grill pan or extra-large skillet cook meat over medium-high heat for 4 to 6 minutes or until just pink in center (145°F), turning once. Meanwhile, in a small bowl combine mayonnaise, chili sauce, and garlic. Drain vegetable mixture. To serve, spread one side of each bread slice with mayonnaise mixture. Top with meat, vegetable mixture, and jalapeño peppers. Sprinkle with cilantro. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and water. Rate it Print Nutrition Facts (per serving) 224 Calories 9g Fat 23g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 224 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 28mg 9% Sodium 422mg 18% Total Carbohydrate 23g 8% Total Sugars 6g Protein 12g Vitamin C 5.3mg 27% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.