Banh Mi Sandwich
Banh mi is humble, but it packs a real flavor punch and with all the traveling we do, we have found one thing is for sure, no two versions are the same.
Here is ours, we started with a golden crusty baguette with the right amount of chew, we hollowed out the interior of the bread just a bit, so we could add creamy Sriracha mayo, next we add the marinated pork (overnight) flavored with lemongrass and blended spices so the meat would be juicy, tender and succulent, then added it to the bread so that the bread could “sop up the juices”, packed it with a crunchy cucumbers, our twist with the addition of crispy Granny Smith apples, pickled carrot, daikon and added watermelon rind for our take on the traditional pickled veg and put it all together for a real show stopper.
French baguette or French style hoagie roll (Traditional Banh Mi uses a Vietnamese style french baguette; usually made with a combination of rice and/or wheat flour, resulting in a very light, crackly crust and not overly dense bread. We like just nice French baguette, don’t use sourdough.
Sriracha Mayonnaise (3 Tablespoons good mayo, 1 Tablespoon Sriracha, squeeze of lime)
Lemongrass pork shoulder (recipe below)
English cucumber, sliced very thin
Granny Smith apple, matchsticks
Jalapeno, sliced thin
Pickled Daikon, watermelon rind and carrot (recipe below)
Slice the baguette into 6 inch pieces and then slice in half.
1. Slice the bread lengthwise, and then use your fingers to make a trough in both halves.
2. Generously spreading the inside with mayonnaise.
3. Drizzle in some Maggi Sauce.
4. Place pork steak on bottom of bread
5. layer remaining ingredients on top of pork.
Lemongrass Pork Shoulder
1 pound boneless pork shoulder steak, about 1/2 inch thick cut into 3 inch pieces
2 tablespoons light brown sugar
1 tablespoon chopped garlic
1 tablespoon chopped shallot
1 stalk lemongrass, trimmed and finely chopped
1/4 teaspoon black pepper
1 1/2 teaspoon black soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil
In a food processor, process the sugar, garlic, shallot and lemongrass.
Add the pepper, soy sauce, fish sauce, and oil and process to combine well.
Transfer to a zip lock bag add the pork, and turn to coat well. Refrigerate up to 24 hours.
Let meat come to room temperature before grilling.
Preheat a grill to medium-high.
Grill for 6 to 8 minutes, until cooked through.
Let rest 10 minutes before slicing and serving.
Pickled Daikon, watermelon rind and carrot
1 large carrot, peeled and cut into thick matchsticks
1 pound of daikons (2), (we used green and sakurajima daikons) peeled and cut into thick matchsticks
1 cup watermelon rind, peeled and cut into matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1/4 cups distilled white vinegar
1 cup lukewarm water
Place the carrot, watermelon rind and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. With your hands, knead the vegetables for about 3 minutes, daikons should bend but not break. Drain in a colander and rinse under cold running water, squeeze out all excess water. Place veggies in a pickling jar. (we used Weck jars)
In a medium sized mixing bowl, combine the 1/2 cup sugar, vinegar, and water. Stir to dissolve the sugar. Pour over the vegetables, making sure the brine covers the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating.