Roast Pork Vietnamese Sandwich (Bánh Mì) Recipe

May 21, 2012 @ 11:41 AM
Posted by HellaWella, Special Contributor

Nutrition

Cal/Serving: 2,376
Daily Value: 119%

High-Fiber

Fat	98g	151%
Saturated	31g	157%
Carbs	252g	84%
Fiber	21g	85%
Sugars	63g	0%
Protein	119g	239%
Cholesterol	322mg	107%
Sodium	22065mg	919%
Calcium	462mg	46%
Magnesium	262mg	65%
Potassium	3348mg	96%
Iron	19mg	105%
Zinc	17mg	112%
Vitamin A	38132IU	763%
Vitamin C	57mg	95%
Thiamin (B1)	5mg	329%
Riboflavin (B2)	2mg	136%
Niacin (B3)	35mg	174%
Vitamin B6	2mg	123%
Folic Acid (B9)	575µg	144%
Vitamin B12	3µg	56%
Vitamin D	8µg	2%
Vitamin E	5mg	25%
Vitamin K	75µg	94%
Fatty acids, total monounsaturated	40g	0%
Fatty acids, total polyunsaturated	17g	0%

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In the past few years, no other ethnic food has risen in popularity as dramatically as the Vietnamese sandwich.

Vietnamese delis have popped up all over the country, and at the heart of the hype is the popular bánh mì sandwich: a mouthwatering, messy layering of juicy pork, cucumber, and sweet and tangy do chua, a slaw made with pickled carrots and daikon radishes.

And the drooling doesn’t have to stop at your favorite Vietnamese deli. Now you can bring the sandwich craze to your kitchen with our yummy bánh mì recipe.

INGREDIENTS

For the roasted seasoned pork:

2 tablespoons ground black pepper
1 tablespoon granulated sugar
1 tablespoon salt
2 garlic cloves, minced
1 small serrano chile, crushed
2 cups warm water
1 pound pork shoulder

For the pickled daikon and carrots (aka do chua):

2 tablespoons salt
2 tablespoons sugar
2 1/2 cups warm water
4 tablespoons distilled white vinegar
1/2 pound carrots, cut into long thin strips (julienned)
1/2 pound daikon radishes, also julienned

For the sandwich:

1 French baguette
2 tablespoons low-fat mayonnaise
1/4 medium English cucumber, sliced lengthwise into thin slices
Fresh cilantro, to taste
Low-sodium soy salt, to taste

DIRECTIONS

For the roasted seasoned pork:

Mix black pepper, salt, and sugar in a heat-proof container with a lid. Then add the chile and garlic. Stir in warm water until sugar and salt are dissolved. Add the pork, and if you need more water to submerge the pork, add more. Cover and refrigerate overnight.

Remove the pork from the liquid, pat it dry, and place it on a roasting pan. Let it sit for about a half hour so it returns to room temperature. Preheat the oven to 400 degrees. Place pork in the middle rack of the oven and roast for about 1 hour and 30 minutes. Remove from oven and let it cool for about 20 minutes. Slice thinly.

For the pickled daikon and carrots (aka do chua):

Combine the salt, sugar, water, and vinegar in a bowl (preferably one that can be used to easily pour the mixture into a mason jar) and mix until the sugar and salt dissolve. (This is why you needed warm water.)

Blot the carrots and daikon radishes with paper towel to dry — because we’re sure you washed them well — and place them in the mason jar(s).

Pour the salt-and-sugar liquid mixture over top of the carrots and daikon radishes, covering them completely.

Put the lid on the jar(s), and store in the fridge for at least an hour. The longer you let it marinate, the more sour the taste. Eat within a week.

For the sandwich:

Slice only one side of the baguette so you have a pocket for the filling. Spread mayo on the baguette. (We prefer both sides.)

Add the pork, cucumber, pickled daikon and carrots, and cilantro. Lightly sprinkle with soy sauce. Serve.