My daughter introduced this Vietnamese street food sandwich and if you have an opportunity to see one on a menu or someone offers you one, you should take it. Or make this recipe using what you like or have on hand.
I love a good sandwich and the combination of seasoned pork, fresh veggies and some briny pickles and mayo and seasonings makes for a delicious sandwich. The bread also matters. You want a French crusty roll if you can find them.
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.
Banh Mi
Ingredients
- 2-3 pound Pork shoulder
- 3 clove garlic chopped
- 2 shallots chopped
- 1 stalk Lemograss 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 teaspoon black pepper
- 2 tablespoon sugar
- 2 teaspoon soy sauce
- 2 tablespoon fish sauce
- 1 tablespoon canola oil
Instructions
- 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
- Possible vegetables – Pickles, cucumbers, tomatoes, radish, cabbage, carrot, chili's, pickled veggies (brine removed), fresh herbs, avocados. Peel, Slice or Dice your veggies for your sandwich.
- Add Mayo and salt and pepper or you can add soy sauce. Mine was veggies I had on hand and Mayo.