Banh Mi Sandwich
Author: BS' in the Kitchen
Recipe type: Sandwich
Cuisine: Vietnamese
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 10-15
A traditional Banh Mi Sandwich for a hungry crowd!
Ingredients
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- BBQ Pork
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- 1.5 kg pork shoulder (thinly sliced)
- ½ cup lemon grass (finely minced)
- 4 Kaffir lime leaves (finely chopped)
- 5 cloves garlic (minced)
- 2 large shallots (minced)
- 3 tbsp sesame seeds
- 4 tbsp sugar
- 1½ tbsp salt
- 1 tbsp pepper
- 2 tbsp honey
- 3 tbsp fish sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- Zest of 1 lime
- Juice of ½ lime
- 2 tsp fresh grated ginger
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- Do Chua (Pickled Vegetables)
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- 1 large carrot
- 1 large daikon radish
- 4 cups warm water
- 3 tbsp sugar
- 2 tbsp salt
- 6 tbsp rice vinegar
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- Banh Mi Sandwich
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- 2 large baguettes (about 2 feet long)
- Butter
- Japanese mayonnaise
- 150 grams of head cheese
- 200 grams pork liver pate
- Fresh ground pepper
- 1 Cucumber (sliced lengthwise ¼ inch thick)
- 1 jalapeno
- 1 bunch of cilantro
- Juice of ½ a lime
- Grated ginger
Instructions
- To make your pork shoulder easier to slice, put it in the freezer for about 30-45 minutes, then remove it and cut it into thin strips.
- In a large sealable bowl or bag, combine pork and other ingredients, mixing and marinating for 24 hours in the refrigerator.
- Cut your carrot and daikon into skinny strips about 3-4 inches long.
- Add salt, sugar, and rice vinegar to warm water and stir until dissolved, then add vegetables and let pickle for up to 24 hours in the refrigerator.
- Once everything has been marinated and pickled, dump the Do Chua in a strainer to allow all the pickling liquid to drain. While Do Chua is draining, cook the pork on the barbecue on medium-high heat about 10 minutes until cooked through. If pork is too thin for the barbecue grill, you can either skewer the pieces, or cook on a grate fine enough so the pork doesn't fall through.
- If you don't have a barbecue, spread pork out on a pan and broil on high until cooked through.
- Once pork is done, squeeze juice of half a lime, and grate fresh ginger on top, then let it rest.
- While the pork rests, slice the baguettes in half, spread with butter, and broil in oven until lightly toasted.
- Once baguette is toasted, spread a generous amount of Japanese mayonnaise on both halves of the baguettes.
- Spread 100 grams of pork liver pate on the bottom slice of each baguette, grind fresh pepper on the pate if it's not very peppery.
- Place a generous amount of cilantro on the baguette, lots of cilantro is important! It should have a good covering of cilantro after you're done.
- Place enough cucumber to cover the sandwich (I used two long slices per baguette).
- Follow up with a generous amount of Do Chua.
- Place the BBQ pork on next, then the head cheese, and finish with jalapenos to taste (I ended up doing one with no jalapenos) and your top slice of baguette.
- Slice in to individual pieces and enjoy!
