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.
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