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Pork Banh Mi – Vietnamese Sandwich

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Ingredients

Pork
10 Cups Simmering Water
1/2 Cup Salt
1/2 Cup Sugar
3 Medium Cloves Garlic Peeled
2 Medium Serrano Chillis
1 tsp Black Peppercorns cracked
1kg Boneless Pork Butt/Shoulder
Pickled Carrots
1/2 Cup White Wine Vinegar
1/2 Cup Sugar
Salt
3 Carrots Shredded
To Complete
2 Vietnamese or French Baguettes
6 tsp Mayonaise
Pork and Mushroom Pâté
1 Large English Cucumber Halved Crosswise and Sliced Lengthwise
Coriander Leaves
4 Jalapenos Sliced Lengthwise
4 tsp Soy Sauce

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Pork Banh Mi – Vietnamese Sandwich

  • Medium

Ingredients

  • Pork

  • Pickled Carrots

  • To Complete

Directions

Steps

1
Done

Pork

Bring the water to a simmer, add salt and sugar and stir until dissolved, then add garlic, chiles, peppercorns, and pork. Cover with a lid and brine for 12 hours.

2
Done

Remove from the liquid and dry, place on a oven rack in the middle of the oven and bake for 1.45/2 hours then allow to cool to room temp before slicing thinly.

3
Done

Pickled Carrots

Combine vinegar, sugar, and salt in a small saucepan over medium heat. Once sugar and salt have dissolved, remove from heat, add carrots, and stir to coat in pickling mixture.

4
Done

Let stand until carrots have softened, at least 30 minutes or overnight. Drain well and set aside.

5
Done

To Complete

Slice off the top 1/3 of the baguettes lengthwise and set aside. Remove enough of the bottom interiors so that the filling can fit easily.

6
Done

Spread some mayonnaise on each baguette’s upper 1/3 and some more on the bottom. Crumble half of the pâté on each bottom section, then top with sliced pork, cucumber, coriander leaves, pickled carrots, and jalapeños. Sprinkle each sandwich with soy sauce and close with the upper parts.

The Cafe

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Marinated Mushroom Sandwich
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