Pork Banh Mi Vietnamese Sandwich
Refreshing sandwich! Easy to make, but requires time due to marinating meat and pickling vegetables. Versatile by adding garlic, mustard, ginger or other ingredients to the mayonnaise or adding pate. Can be made spicy by adding extra peppers or sriracha sauce. Let your imagination and tastebuds play!
Yield: 4 Servings Ready in 1 hours, 30 minutes
108 people trying soon
|1/2 cupwater; (warm)|
|1/4 cupunseasoned rice wine vinegar|
|1/2 cupcarrot; (julienned)|
|1/2 cupdaikon radish; (julienned)|
|kosher salt; pinch|
|-- MEAT MARINADE--|
|1 1/2 poundspork shoulder or loin; (precut at Asian grocery or by butcher very thinly sliced)|
|1 1/2 tablespoonsbrown sugar|
|2 clovesgarlic; (crushed)|
|2 tablespoonsshallot; (chopped)|
|1 1/2 tablespoonsblack pepper; (fresh ground)|
|1 tablespoonsoy sauce; (DragonFly Brand)|
|2 tablespoonsfish sauce; (Golden Boy Brand)|
|1 1/2 teaspoonssesame oil|
|4 tablespoonsgrapeseed oil|
|-- SANDWICH INGREDIENTS --|
|2 baguette bread; (very thin and crusty)|
|sandwich sauce; (recipe follows)|
|mayonnaise; (egg, full fat)|
|1 english cucumber; (halved crosswise and sliced lengthwise into 1/8-inch-thick pieces)|
|2 jalapeno pepper; (seeded and sliced lengthwise into 1/8-inch-thick pieces)|
|-- SANDWICH SAUCE --|
|1/2 cuplime juice; (fresh)|
|2 teaspoonssoy sauce|
|1 teaspoonfish sauce|
|1/2 teaspoonsesame oil; (toasted)|
|2 tablespoongrapeseed oil|
|2 teaspoongarlic; (minced)|
|1/3 cupsugar, white|
|1/3 cupwater; (cold)|
|Whisk together in bowl until sugar disolves.|
Pork Banh Mi Vietnamese Sandwich Preparation
Slaw Instructions: Combine warm water, sugar, vinegar and salt and whisk until sugar is dissolved and let cool. Choose a pitcher or bowl with a lip that can be used for pouring mixture. Peel, wash and cut daikon & carrots to desired thin matchstick size. Combine both together in bowl and blot dry with paper towel. Fill carrot & daikon mixture into a tight lid jar, bowl or similar non-reactive container. Pour liquid mixture into carrot & daikon container until covered. Close lid and let it pickle for at least 1 hour, preferably overnight.
Meat Instructions: Combine all marinade ingredients (except for pork) in a plastic bag. Let all ingredients dissolve in oil, then add slices of pork. Allow everything to marinate for at least 1 hour or up to 24 hours in the refrigerator. If refrigerated overnight, let come to room temp before pan frying. Heat up frying pan, cook slices of pork one layer at a time. When one side is cooked, flip and finish cooking. Do not overcook.
Assembly Instructions: Split bread lengthwise and brush both sides of bread liberally with the sandwich sauce then with a smear of mayonnaise. Place pork on the bottom of baguette. Layer meat with a single layer of cucumber slices, pickled carrot and daikon (drained and blot dried), a few slices of jalapeno pepper and top with sprigs of fresh cilantro with stems. Cut each sandwich in half for 2 servings or cut into 2 inch sections and secure with long picks for hor d'oeuvres and serve.
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