Banh Mi

My daughter has started her second year living in Japan; she has done some traveling to different countries in Asia and she is also a foodie she shares with me some of her favorite finds.  I have tried making Ramen and Gyoza from Japan and she especially loved the street food in Vietnam. I have been toying with the idea of trying to make something that you might find on the streets of Vietnam.  The guys and I do enjoy a nice sandwich so we were excited to try making a Banh Mi a Vietnamese sandwich.

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With our weekends being booked up for the last few weeks and the next few coming up; I wanted to make it somewhat simple so I could make it during the week without stressing out too much.  I blended the ingredients for the marinade, sliced the pork and placed both in a Ziploc bag overnight.  The next night I cut up some of the veggies and grilled the pork. I placed everything out on the island and you could add what you wanted to your sandwich; it went fairly quickly and the end result was quite tasty.

She just got back from the Philippines we need to catch up soon so I can work on my next Asian inspired dish.

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Makes 6 sandwiches

2-3 lb boneless pork shoulder

3 large cloves of garlic chopped

1-2 shallots chopped

1 stalk of lemongrass, trimmed and coarsely chopped (if hard to find and not sure how to work with it, you can substitute lemongrass in a tube) (I had to as my local market did not have the stalks)

¼ tsp black pepper

2 Tbs sugar

2 tsp soy sauce

2 Tbs fish sauce

1 Tbs canola oil

Cut the pork across the grain into strips about 4 to 5 inches long about ¼ inch thick set aside.

In a blender or food processor add the remaining ingredients blend until semi-coarse puree.

Add everything to a Ziploc bag and massage the meat.  Place in the fridge over night; you could leave on the counter for an hour if you don’t want to wait.  If you place the bag in the fridge take it out let it sit for an hour or so to come to room temperature.  You can cut up some veggies while you wait.

You can skewer the meat or not, if you have small pieces and are grilling you may want to.  I did not; I started the grill and let it get real hot.  I spent like 5-7 minutes cooking the meat – I believe they cook theirs longer till very dark, I did not, I wanted the meat a little tender.  I also grilled the buns slightly to harden them a bit.

Possible vegetables – Pickles, cucumbers, tomatoes, radish, cabbage, carrot, chili’s, pickled veggies (brine removed), fresh herbs, avocados.

Add Mayo and salt and pepper or you can add soy sauce.  Mine was veggies I had on hand and Mayo.

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