Meet the Pasta Banh Mi — a delightful fusion of Italian and Vietnamese flavors that brings together the best of both worlds. This dish combines the comforting nature of pasta with the fresh, vibrant elements of a traditional banh mi sandwich. It’s perfect for when you’re craving something new and exciting!
The star of this dish is the pork tenderloin, which absorbs the umami-rich flavors of soy sauce and fish sauce beautifully. The sugar helps to caramelize the pork, adding depth to each bite. Our pickled veggies, carrots and daikon radish, bring a tangy crunch, balanced by the rice vinegar and a touch of sugar. Fresh herbs like cilantro and mint add brightness, while jalapeños provide a spicy kick. The mayonnaise and sriracha create a creamy, spicy sauce that ties everything together. And of course, spaghetti serves as the perfect base, soaking up all these delightful flavors.
For an extra burst of flavor, serve your Pasta Banh Mi with a wedge of lime to squeeze over just before eating. It pairs wonderfully with a light, crisp white wine or a refreshing iced tea. If you want to keep with the fusion theme, consider serving with a side of garlic bread to soak up any leftover sauce.
First, let's get that pork marinating. In a bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of sugar, and 2 cloves of minced garlic. Add the sliced pork tenderloin and let it marinate for at least 30 minutes. This gives you plenty of time to prepare the other elements.
While the pork is marinating, it's time to pickle the veggies. In a jar, combine 1/2 cup of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Add the julienned carrots and daikon radish, making sure they're fully submerged. Let them sit for at least 30 minutes to develop that lovely tang.
Next, cook your spaghetti. Follow the package instructions to get it just right — al dente is your goal here. Once cooked, drain it and set it aside. This is a great time to start heating up your pan for the pork.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the marinated pork and sauté until it's fully cooked through. You'll know it's ready when it has a nice caramelized color. Remove from the heat and let it rest for a bit.
While that rests, mix up the sauce. Combine 2 tablespoons of mayonnaise with 1 tablespoon of sriracha in a small bowl. Feel free to adjust the sriracha if you like it spicier or milder.
Now, bring it all together. In a large bowl, toss the cooked pasta with the pickled vegetables, cooked pork, fresh herbs, and sliced jalapeños. Add the sriracha mayo and mix everything until it’s nicely combined.
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