BBQ Pork Sandwich (Banh Mi)

BBQ Pork Sandwich (Banh Mi)
Staff Writer
BBQ Pork Sandwich
Farina Kingsley

BBQ Pork Sandwich

A product of French colonialism in Vietnam, this ever so popular sandwich is the perfect combination of east and west. Ideal for a simple lunch or dinner, make the pickled vegetables and BBQ Pork ahead to save on time.

4
Servings
1041
Calories Per Serving
Deliver Ingredients

Ingredients

For the pickled vegetables

  • 1 Cup carrots, thinly sliced into 3-inch matchsticks
  • 1 Cup daikon, thinly sliced into 3-inch matchsticks
  • 2 green jalapeno chilies, sliced into thin rounds, on the bias
  • 1 1/2 Cup white vinegar
  • 1/4 Cup fish sauce
  • 4 Tablespoons granulated sugar
  • 1 Teaspoon salt
  • 3 cloves garlic, smashed

For the pork

  • 2 cloves garlic, minced
  • 1/4 Cup minced shallots
  • 1/4 Cup minced lemongrass
  • 3 black peppercorns
  • 1 Tablespoon light soy sauce
  • 2 Teaspoons fish sauce
  • 1 Tablespoon grated palm sugar
  • 1 Tablespoon canola oil
  • 3/4 Pounds pork shoulder, sliced into 1/8-inch thin pieces
  • 2 fresh crusty baguettes, cut on the bias into 7-inch lengths
  • 1 English cucumber, cut into 4-inch matchstick pieces
  • 1/2 Cup mayonnaise
  • 4 Ounces pork or chicken liver pate
  • 1 Cup pickled vegetables
  • 8 sprigs cilantro

Directions

For the pickled vegetables

Combine the vinegar, fish sauces, sugar, salt, and garlic in a medium sauce pan and cook over medium heat until the sugar dissolves. Remove the pan from the heat and let cool to room temperature. Fill two sterilized mason jars full of equal amounts of the sliced daikon, carrots and jalapeno. Add the pickling liquid, and place in the refrigerator for several hours, preferably overnight.

For the pork

To marinate the meat, use a mortar and pestle or a food processor to grind together the garlic, shallots, lemongrass, peppercorns, and 1 tablespoon of water into a thick paste. Transfer the paste to a bowl and whisk in the soy sauce, fish sauce, palm sugar, and vegetable oil. Place the sliced pork in a large sealable plastic bag, pour the marinade on top, and combine until the meat is well coated with the marinade. Refrigerate overnight or for at least four hours.

30 minutes before cooking, remove pork from the refrigerator and bring to room temperature. Grill or sear the slices of pork for 1-2 minutes until crisp, brown and slightly charred on the edges. Transfer to a warm platter.

To assemble the sandwich, slice the loaves of bread in half without cutting all the way through and use a broiler to lightly toast the inside of the bread. While holding the bread open, spread a generous tablespoon of mayonnaise on the inside of the bread. Spread the pate on both sides (optional), add a small handful of cucumber slices, grilled pork and pickled vegetables. Garnish with several cilantro sprigs and serve immediately.

Nutritional Facts

Total Fat
73g
100%
Sugar
4g
4%
Saturated Fat
26g
100%
Cholesterol
263mg
88%
Carbohydrate, by difference
29g
22%
Protein
66g
100%
Vitamin A, RAE
368µg
53%
Vitamin B-12
7µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
209mg
21%
Choline, total
198mg
47%
Fiber, total dietary
2g
8%
Folate, total
44µg
11%
Iron, Fe
12mg
67%
Magnesium, Mg
59mg
18%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
513mg
73%
Riboflavin
1mg
91%
Selenium, Se
63µg
100%
Sodium, Na
1494mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
203g
8%
Zinc, Zn
8mg
100%

BBQ Shopping Tip

To add lots of flavor without a whole lot of fuss, try purchasing some steak seasoning.

BBQ Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.