Crunchy Vietnamese Pork Banh Mi
A great banh mi is all about the collision of textures and flavors. Crispy bread shattering against your teeth, then giving way to savory, caramelized pork, cool pickled vegetables, creamy pate, and a wallop of fresh jalapeño and cilantro. It's controlled chaos in sandwich form, and when it's done right, there is nothing better.
This version starts with thinly sliced pork shoulder marinated in lemongrass, fish sauce, and a touch of sugar, then seared in a screaming hot pan until the edges caramelize and turn sticky-sweet. The quick-pickled daikon and carrot take five minutes and add that essential tangy crunch that cuts through all the richness.
Pile everything onto a toasted baguette that's been smeared with mayo and a thin layer of pate, add sliced cucumber, jalapeño, and a fistful of cilantro. Eat it immediately, standing up, preferably with napkins nearby.
Ingredients
- ● 1 lb pork shoulder
- ● 2 stalks lemongrass
- ● 2 tbsp fish sauce
- ● 1 tbsp granulated sugar
- ● 1 cup daikon radish
- ● 1 large carrot
- ● 1/3 cup rice vinegar
- ● 2 pieces baguettes
- ● 3 tbsp mayonnaise
- ● 2 tbsp pate
- ● 1/2 piece English cucumber
- ● 1 piece jalapeño
- ● 1/2 cup fresh cilantro
- ● 1 tbsp neutral oil
Instructions
- 1Quick-pickle the vegetables: toss the julienned daikon and carrot with the rice vinegar, 1 teaspoon sugar, and a pinch of salt. Let sit for at least 15 minutes while you prep everything else.
- 2Marinate the pork: toss the sliced pork with lemongrass, fish sauce, remaining sugar, and a pinch of black pepper. Let it sit for 10 minutes.
- 3Heat the oil in a large skillet or wok over high heat until smoking. Add the pork in a single layer - work in batches to avoid crowding. Sear for 2-3 minutes per side until caramelized and cooked through.
- 4Toast the baguette halves cut-side down in the oven at 400°F or in a dry skillet for 2 minutes until crispy on the outside but still soft inside.
- 5Spread mayonnaise on one side of each baguette and pate on the other. Layer the caramelized pork on the bottom.
- 6Drain the pickled vegetables and pile them on top of the pork. Add cucumber slices, jalapeño, and a generous amount of cilantro sprigs.
- 7Close the sandwiches, press down gently, and slice each baguette into two portions. Serve immediately.
Nutrition Facts
| Calories | 440 |
|---|---|
| Protein | 28g |
| Carbohydrates | 42g |
| Fat | 18g |
