Bahn Mi Salad Bowl

Prep Time: 5 min

Cook Time: 25 min

Total Time: 30 min

Servings: 8


  • Bahn Mi Salad Bowl:
  • 1 pork tenderloin (about 1 lb)
  • 1 tbsp Filippo Berio Robusto Extra Virgin Olive Oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 cup hoisin sauce
  • 8 cups chopped leaf lettuce
  • 2 green onions, chopped
  • 2 cups pickled vegetables
  • 1/4 cup fresh cilantro leaves
  • Sriracha Vinaigrette:
  • 3 tbsp rice wine vinegar
  • 2 tbsp Filippo Berio Robusto Extra Virgin Olive Oil
  • 1 tbsp minced fresh gingerroot
  • 1 tbsp brown sugar
  • 2 tsp sriracha hot sauce
  • 1 tsp soy sauce
  • 1 clove garlic, minced
  • 1/2 tsp salt


    Banh Mi Salad Bowl:

    • Preheat grill to medium-high heat; grease grate well. Pat pork tenderloin dry with paper towel; rub with olive oil and season with salt and pepper.
    • Grill pork tenderloin for 5 minutes per side; grill, basting with hoisin sauce, for 5 to 8 minutes longer or until instant-read thermometer registers 155°F when inserted into thickest portion of the meat. Let stand for 10 minutes; cut into 1/4-inch-thick slices.
    • In large bowl, combine lettuce and green onions; toss with Sriracha Vinaigrette. Divide among bowls. Arrange pork slices, pickled vegetables and cilantro on top.


    Sriracha Vinaigrette:
    Whisk together rice wine vinegar, olive oil, ginger, brown sugar, sriracha, soy sauce, garlic and salt.