194 Vietnam – Bánh Mì

Vietnam – Bánh Mì

If you have never had a Bánh Mì sandwich, your life is seriously not complete. I implore you to find a “good” Vietnamese restaurant if you don’t cook. Imagine succulent marinated and grilled pork topped with fresh vegetables and tucked into a toasted French baguette. Oh Baby! My wife said that this sandwich is amazeballs!

Ingredients

1/4 cup fish sauce

1 tablespoon honey

2 tablespoons sugar 

1 teaspoon freshly ground black pepper

6 scallions, white and tender green parts only, thinly sliced

2 garlic cloves, thinly sliced

1 1/2 pounds pork tenderloin, thinly sliced

6 (8-inch-long) rolls or 2 baguettes, cut into 8-inch lengths and split

Hoisin sauce

Sriracha chile sauce

Vegetable oil, for grilling

1/2 seedless cucumber, cut into 2- x 1/2-inch matchsticks

1 carrot, cut into 2- x 1/2-inch matchsticks

1 jalapino sliced

1 1/2 loosely packed cups cilantro sprigs

Instructions

1. In a blender, puree the fish sauce with the honey, sugar, pepper, scallions, and garlic. Transfer the marinade to a bowl, add the pork, and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
   
2. Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close, and pull out the skewers. Top with the cucumber, carrot, jalapino and cilantro and serve.

Original recipe found here:

https://www.foodandwine.com/recipes/grilled-pork-banh-mi