Main Course

Bánh Mì

December 24, 2017

I used to eat this sandwich at a local spot a little further than where I live now and I’ve always ALWAYS wanted to tackle this recipe since its a bit of a trek to get there now. It pretty close to the Banh Mi at the restaurant, but maybe a little different since I didn’t have any daikon…It might not be an authentic “Banh Mi” recipe, but the flavors will appease the sweet, sour, and spicy flares you would expect from a solid Banh Mi recipe. Hope you all enjoy and let me know if you end up trying it out!!

Begin making the marinade by adding 3 tbsp of honey…

…2 tbsp of dark sesame oil…

…2 tbsp of soy sauce…

…1 tbsp of tomato paste…

…1 tbsp of brown sugar…

…2 tsp of diced garlic…

…2 tsp of diced ginger, 1 tbsp of chili flakes (optional)…

…1 tbsp chopped lemon grass or lemon verbena…

…and 1 tbsp toasted and roughly ground coriander seeds to a small bowl.

Mix well and set aside.

Taking 2-3 thin pork cutlets, place them between two double layered sheets of plastic wrap.

Tenderize each cutlet for maximum marinade absorption.

Once the pork has thinned and tenderized…

…transfer to dish and coat each side in the spicy marinade.

Allow to marinade for a minimum of 20 minutes and up to 24 hours for the best result.

Prepare the filling by peeling and shredding 1 orange carrot…

…and 1 white carrot (or daikon).

Add them to a bowl along with 1 thinly sliced celery branch.

Drizzle with 2-3 tbsp of white wine vinegar, 1 tsp of sugar, and season with salt.

Mix well and set aside to slightly pickle.

On high heat, transfer the marinated pork cutlets to a grill.

Let each side char for 3-4 minutes before flipping.

While the other side chars, toss a small French or Vietnamese loaf on the grill to get nice and toasty.

When the meat has some beautiful char marks on each side.  Remove meat and bread from the grill.

After whipping up a simple spicy mayo (ingredients below) and a generous smear onto the toasted bread.

Fold the grilled pork in half and begin stuffing the sandwich with pork…

…the pickled shredded veggies…

…sliced jalapeño, sliced red onion…

…and a generous helping of cilantro.

All that’s left to do is ENJOY!

Bánh Mì

Bánh Mì

Ingredients

    Marinade:
  • 2-3 pork thin cutlets (ask butcher)
  • 3 tbsp honey
  • 2 tbsp dark sesame
  • 1 tbsp toasted coriander seed
  • 1 tbsp chopped lemon grass or lemon verbena.
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 tbsp brown sugar
  • 2 tsp diced garlic
  • 2 tsp diced ginger
  • 1 tbsp chili flakes (optional)
  • 1 shredded orange carrot
  • 1 shredded white carrot (or daikon)
  • 1 thinly sliced celery branch
  • 1 bunch of cilantro
  • 1 sliced jalapeno
  • 1/2 sliced red onion
  • 3-4 small french or Vietnamese loafs.
  • Spicy Mayo:
  • 1/2 cup mayo
  • 2 tbsp Siracha
  • 1 tbsp chili powder
  • 1 tbsp chopped cilantro
  • 1 tsp lime juice

Instructions

  1. Begin making the marinade by adding 3 tbsp of honey, 2 tbsp of dark sesame oil, 2 tbsp of soy sauce, 1 tbsp of tomato paste, 1 tbsp of brown sugar, 1 tbsp chopped lemon grass or lemon verbena, 2 tsp of diced garlic, 2 tsp of diced ginger, 1 tbsp of chili flakes (optional), and 1 tbsp toasted and roughly ground coriander seeds to a small bowl. Mix well and set aside.
  2. Taking 2-3 thin pork cutlets, place them between two double layered sheets of plastic wrap. Tenderize each cutlet for maximum marinade absorption. Once the pork has thinned and tenderized, transfer to dish and coat each side in the spicy marinade. Allow to marinade for a minimum of 20 minutes and up to 24 hours for the best result.
  3. Prepare the filling by shredding 1 orange carrot and 1 white carrot (or daikon). Add them to a bowl along with 1 thinly sliced celery branch. Drizzle with2 tbsp of white wine vinegar, 1 tsp of sugar, and season with salt. Mix well and set aside to slightly pickle.
  4. On high heat, transfer the marinated pork cutlets to a grill. Let each side char for 3-4 minutes before flipping. While the other side chars, toss a small French or Vietnamese loaf on the grill to get nice and toasty.
  5. When the meat has some beautiful char marks on each side. Remove meat and bread from the grill.
  6. After whipping up a simple spicy mayo (ingredients below) and a generous smear onto the toasted bread. Fold the grilled pork in half and begin stuffing the sandwich with pork, the pickled shredded veggies, sliced jalapeño, sliced red onion, and a generous helping of cilantro. All that’s left to do is ENJOY!
http://www.byrontalbott.com/banh-mi/

| Top Left: Boos Cutting Board | Top Middle: Mandoline | Top Right: Shun Kaji Knives |
| Bottom Left: Glass Bowl Set | Bottom Middle: Iron Griddle | Bottom Right: All-Clad Sauce Pan |

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