Directions for: Banh Mi Sandwich
Ingredients
BBQ Pork1 kg pork shoulder, thinly sliced
cup lemongrass, finely minced
4 kaffir lime leaves, finely chopped
5 cloves garlic, minced
2 large shallots, minced
3 Tbsp sesame seeds
4 Tbsp sugar
1 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 1/2 lime
2 tsp fresh grated ginger
Do Chua (Pickled Vegetables)1 large carrot
1 large daikon radish
4 cups warm water
3 Tbsp sugar
2 Tbsp salt
6 Tbsp rice vinegar
Banh Mi Sandwich2 large baguettes (about 2 feet long)
butter
Japanese mayonnaise
150 g head cheese
200 g pork liver pat
fresh ground pepper
1 cucumber, sliced lengthwise 1/4-inch thick
1 jalapeno
1 bunch cilantro
juice of 1/2 lime
grated ginger
Directions
BBQ Pork1. 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.
2. In a large sealable bowl or bag, combine pork and other ingredients, mix, and marinate for 24 hours in the refrigerator.
Do Chua (Pickled Vegetables)1. Cut your carrot and daikon into skinny strips about 3-4 inches long.
2. 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.
Banh Mi Sandwich1. While Do Chua is draining, cook the pork on the barbecue on medium-high heat for 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 doesnt fall through.
2. If you dont have a barbecue, spread pork out on a pan and broil on high until cooked through.
3. Once pork is done, squeeze juice of half a lime, and grate fresh ginger on top, then let it rest.
4. While the pork rests, slice the baguettes in half, spread with butter and broil in oven until lightly toasted.
5. Once baguette is toasted, spread a generous amount of Japanese mayonnaise on both halves of the baguettes.
6. Spread 100 grams of pork liver pate on the bottom slice of each baguette, grind fresh pepper on the pate if its not very peppery.
7. Place a generous amount of cilantro on the baguette (lots of cilantro is important)!
8. Place enough cucumber to cover the sandwich (I used two long slices per baguette).
9. Follow up with a generous amount of Do Chua.
10. 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.
11. Slice in to individual portions and enjoy!
See more: Asian, Dinner, Lunch, Pork, Vegetables