Chef Tom Fraker
Banh Mi Crepes
Banh Mi Crepes
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Vietnamese/French
Servings
4 servings
Prep Time
15 minutes
Cook Time
45 minutes
Ingredients
-
1 lb. Pork Tenderloin
-
1/2 cup Water
-
1 cup Rice Vinegar
-
1/2 cup Granulated Sugar
-
1/2 cup Julienned Carrots
-
1/2 cup Julienned Melissa’s Red Daikon
-
2 Melissa’s Mini Cucumbers - diced small
-
1/2 bunch Melissa’s Cilantro - chopped
-
1 cup Real Mayonnaise
-
1/2 Melissa’s Perfect Sweet Onion - thinly sliced
-
2 Fresh Serrano Peppers - sliced into thin rounds
-
1 Lime - cut into small wedges
-
8 Melissa’s French Style Crepes
-
3 tablespoons Extra Virgin Olive Oil
-
1/4 cup Tamari (Gluten Free Soy Sauce)
-
2 tablespoons Fish Sauce
-
3 tablespoons Brown Sugar
-
2 tablespoons Minced Melissa’s Fresh Ginger
-
3 cloves Melissa’s Peeled Garlic
-
2 Melissa’s Shallots - peeled; minced
-
1/8 teaspoon Freshly Ground Black Pepper
-
3 tablespoons Hoisin Sauce
-
3 tablespoons Rice Vinegar
Marinade
Directions
In a bowl, combine the olive oil and the next 9 ingredients.
With a fork, poke holes all over the pork and place it in the bowl.
Mix to coat the pork, cover and let it marinate for an hour.
Preheat the oven to 425ºF.
Place the water, rice vinegar and granulated sugar into a sauce pot and bring to a boil, while stirring and dissolving the sugar.
Stir in the carrots and daikon, remove from the heat and let them come down to room temperature.
Place the pork into a baking dish with a rack and put it into the preheated oven. Roast the pork for 25 minutes or until the internal temperature reads 145ºF. Remove it from the oven and let it rest for 15 minutes.
In a bowl, mix together the cucumber, cilantro and mayonnaise.
Strain the carrots and daikon and pat dry with a paper towel.
After the pork has rested, slice it very thinly, julienne style.
To assemble, place one crepe onto another and roll into a cone shape. In the cucumber-mayo bowl, add the carrots, daikon, onion, serrano peppers and the pork; mix to combine. Spoon the mixture into the cone. Repeat for the remaining crepes. Serve with the lime wedges.
Filed in:
Banh Mi Crepes,
Cilantro,
Crepes,
Entree,
French Style Crepes,
Fresh Ginger,
Ginger,
Mini Cucumbers,
Organic Carrots,
Organic Limes,
Peeled Garlic,
Perfect Sweet Onions,
Red Daikon,
Serrano Peppers,
Shallots
