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2 ratings

BBQ Pork Sandwich (Banh Mi)

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.

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
Servings4
Calories Per Serving1045
Total Fat49g75%
Sugar27gN/A
Saturated11g55%
Cholesterol182mg61%
Protein38g77%
Carbs110g37%
Vitamin A399µg44%
Vitamin B123µg50%
Vitamin B60.8mg42.4%
Vitamin C28mg46%
Vitamin D1µgN/A
Vitamin E2mg10%
Vitamin K36µg44%
Calcium165mg16%
Fiber7g27%
Folate (food)229µgN/A
Folate equivalent (total)400µg100%
Folic acid101µgN/A
Iron11mg61%
Magnesium139mg35%
Monounsaturated17gN/A
Niacin (B3)14mg70%
Phosphorus442mg63%
Polyunsaturated18gN/A
Potassium982mg28%
Riboflavin (B2)1mg82%
Sodium3057mg100%
Sugars, added15gN/A
Thiamin (B1)2mg100%
Zinc5mg34%