Creating a Bánh mì sandwich is a delightful journey into the world of flavors and textures. To begin, marinate thinly sliced pork shoulder or loin in a blend of garlic, fish sauce, soy sauce, sugar, and a touch of vegetable oil. Grill the pork until it’s cooked and slightly charred, infusing it with savory richness. Meanwhile, prepare the pickled vegetables – julienned carrots and daikon radish, and let them marinate in a mixture of white vinegar, warm water, sugar, and salt. As the ingredients meld in their marinades, take a fresh baguette or Bánh mì roll and slice it in half, creating a pocket for your creation. Spread a thin layer of mayonnaise on one side, then fill it with the succulent grilled pork. Top it with the tangy and crunchy pickled vegetables, layer on fresh cilantro leaves, sliced cucumber, and, if you’re feeling adventurous, some jalapeño peppers. A drizzle of soy sauce or Maggi seasoning adds depth, and if you crave a spicy kick, don’t forget the Sriracha or chili sauce. Finally, close the sandwich, pressing it gently to combine all the flavors and textures into a perfect harmony of taste.
Banh Mi Sandwich with Grilled Pork
Ingredients
- 1/4 cup fish sauce
- 1 tbsp honey
- 2 tbsp sugar
- 1 tsp freshly ground black pepper
- 6 scallions, white and tender green parts only thinly sliced
- 2 garlic cloves thinly sliced
- 1-1/2 pounds pork tenderloin thinly sliced
- 6 (8-inch-long) rolls or 2 baguettes, cut into 8-inch lengths and split
- Hoisin sauce
- Sriracha chile sauce
- 1/2 seedless cucumber cut into 2- x 1/2-inch matchsticks
- 1-1/2 cups loosely packed cilantro sprigs
- vegetable oil for grilling
QUICK PICKLED VEGETABLES
- 2 ounces julienned carrots
- 4 ounces julienned daikon radish
- 3/4 cup rice vinegar
- 1/2 cup water
- 3 tbsp sugar
- pinch of salt
Instructions
SANDWICH
- In a blender, puree the fish sauce with the honey, sugar, pepper, scallions, and garlic. Transfer the marinade to a bowl, add the pork, and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
- Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close, and pull out the skewers. Top with the cucumber and cilantro and serve.
QUICK PICKLED VEGETABLES
- Julienne carrots and cucumber (or daikon radish). If using cucumber, remove all seeds before you julienne them. In a jar or bowl, combine rice vinegar, water, sugar and salt, and then add the veggies. Cover, refrigerate to pickle for 2-3 hours or overnight.