One of Kele and my favorite take-out joints is a tiny Vietnamese place around the corner that makes an out-of-this world bbq’d pork Banh Mi sandwich and an equally divine papaya salad. While the sandwich looks easy enough to try reconstructing in my kitchen, I’ve never ventured making it on my own since it can be purchased in perfected form just down the street for 3 dollars a pop. But my CSA box this week included some gorgeous Nantes carrots and a heaping bunch of cilantro – two of the main ingredients in Banh Mi – so I decided to take the plunge. And it was a smashing success! Plus, now that I’m making my own lunches for work, this version of Banh Mi puts my boring turkey sandwich to shame!
Makes 4 sandwiches
Pork/Seasoning:
1 lb thinly sliced pork (from pork chops or pork loin)
2 tablespoons fish sauce
3 garlic cloves, minced
1 tablespoon of sugar
1 teaspoon sesame oil
1 teaspoon black pepper
Pickled Vegetables:
1 ½ cups daikon, julienned (can be found in your local Asian market)
1 ½ cups carrots, julienned
¼ cup unseasoned rice vinegar
3 tablespoons water
1 tablespoon sugar
1 teaspoon salt
Additional Fresh Vegetables:
1 jalapeno, julienned
Handful of cilantro, washed
Cucumber, julienned (if in season)
Chili-Garlic Mayo:
1 tablespoon mayonnaise
1 teaspoon chili-garlic paste
4 Baguettes
- Mix the meat marinade ingredients together in a bowl with the sliced pork, let sit for one hour.
- Julienne carrots and daikon, mix with pickling ingredients, then let sit for 45 minutes to one hour mixing occasionally. Drain before using.
- Prep additional veggies (julienne jalapeno, wash cilantro, etc) and mix your chili-garlic sauce with your mayo. Set aside.
- Open baguettes, remove some of the excess bread to make room for your filling then toast so it becomes crunchy.
- Once meat has been marinated, grill in a lightly oiled sauté pan just until browned, about 2 minutes.
- Build sandwiches. Spread your chili-garlic mayo and fill with pork, pickled carrots and daikon, cucumbers, jalapenos, and cilantro. Enjoy!
{ 2 comments }
this looks perfect! for a different kick to the pork, try lemongrass
I used your meat marinade on fish (sole). Let the fish marinate for about 15 minutes, then cooked in a frying pan on the stove in the juices from marinade, Carrot and diakon was the salad with the fish. Very low cal and OH so good!! Thanks for the recipe
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