Bánh Mì Thịt (Vietnamese Pork Sandwich)
From: Vietnam
Servings:
2
Difficulty:
Medium
Ingredients
- For pork: 200g pork shoulder or butt, thinly sliced
- For marinade: 2 tbsp fish sauce
- 1 tbsp sugar
- 2 cloves garlic, minced
- ½ tsp salt
- Bread: 2 small Vietnamese baguettes or individual French baguettes
- For assembly: 3 tbsp mayonnaise
- 3 tbsp Vietnamese pâté (chả lụa) or more mayo
- 100g Vietnamese cold cuts (jambon, chả lụa) or grilled pork
- Pickled carrot and daikon (quick pickle):
- - 100g carrot, julienned
- - 100g daikon radish, julienned
- - 3 tbsp rice vinegar
- - 2 tbsp sugar
- - ½ tsp salt
- 1 cucumber, thinly sliced lengthwise into batons
- Fresh cilantro leaves
- 1-2 fresh red chilies, sliced thin
- Light soy sauce or Maggi seasoning
- Butter for pan
Instructions
- QUICK PICKLE (prepare 30 minutes ahead):
- 1. Mix rice vinegar, sugar, salt in a small bowl, stirring until sugar dissolves.
- 2. Julienne carrot and daikon.
- 3. Pour liquid over vegetables. Let sit 30 minutes to 2 hours. Drain before using.
- PORK:
- 4. Marinate sliced pork in fish sauce, sugar, garlic, salt for at least 15 minutes.
- 5. Pan-fry or grill marinated pork until cooked through and slightly caramelized, 3-5 minutes.
- 6. Optional: char the pork lightly for more flavor.
- ASSEMBLE:
- 7. Split baguettes lengthwise.
- 8. Spread mayo on bottom half, pâté (or more mayo) on top half.
- 9. Layer in this order on the bottom half:
- - Cold cuts or cooked pork
- - Pickled vegetables (drained)
- - Cucumber batons
- - Cilantro leaves
- - Fresh chili slices
- 10. Drizzle with a bit of light soy sauce or Maggi seasoning.
- 11. Close the sandwich with top half of baguette.
- 12. Cut diagonally. Serve immediately while warm and crispy.