Banh Mi Sandwich
A Vietnamese sandwich of quick-pickled daikon and carrot, cucumber, cilantro and chile packed into a light baguette with seared caramel-edged pork. The pickle brine does most of the seasoning work.
- 1
Toss the daikon and carrot with 1 teaspoon of the sugar and knead for 1 minute until they bend without snapping. Rinse and drain.
- 2
Stir the remaining sugar, rice vinegar, warm water, and salt until dissolved. Add the vegetables and let them pickle at least 15 minutes; drain before using.
- 3
Toss the pork with the fish sauce, brown sugar, garlic, shallot, and black pepper. Let it sit while the pickles brine.
- 4
Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork in a single layer, about 3 minutes per side, until browned and cooked to an internal temperature of 145°F.
- 5
Pull some crumb from the baguettes so they close easily. Spread mayonnaise on both cut sides.
- 6
Layer pork, drained pickles, cucumber spears, jalapeno, and cilantro into each baguette. Press closed and cut in half to serve.
Ingredients
- 1 cup daikon radish, cut into matchsticks
- 1 cup carrot, cut into matchsticks
- 3 tablespoons sugar
- 1/2 cup rice vinegar
- 1/2 cup warm water
- 1 teaspoon salt
- 1 pound boneless pork shoulder, sliced 1/4 inch thick
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 shallot, minced
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 small baguettes, split lengthwise
- 1/4 cup mayonnaise
- 1/2 English cucumber, cut into long thin spears
- 1 jalapeno, thinly sliced
- 1 cup cilantro sprigs
Instructions
- 1
Toss the daikon and carrot with 1 teaspoon of the sugar and knead for 1 minute until they bend without snapping. Rinse and drain.
- 2
Stir the remaining sugar, rice vinegar, warm water, and salt until dissolved. Add the vegetables and let them pickle at least 15 minutes; drain before using.
- 3
Toss the pork with the fish sauce, brown sugar, garlic, shallot, and black pepper. Let it sit while the pickles brine.
- 4
Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork in a single layer, about 3 minutes per side, until browned and cooked to an internal temperature of 145°F.
- 5
Pull some crumb from the baguettes so they close easily. Spread mayonnaise on both cut sides.
- 6
Layer pork, drained pickles, cucumber spears, jalapeno, and cilantro into each baguette. Press closed and cut in half to serve.