Bánh mì (Vietnam)
Serves 4
Ingredients
Method
500 g. Pork Shoulder, Thinly Sliced
4 Baguettes
200 g. Daikon Radish, Julienned
200 g. Carrots, Julienned
60 ml. Distilled White Vinegar
50 g. Sugar
5 g. Salt
1 Cucumber, Sliced
Fresh Cilantro, for Garnish
Chili Sauce, for Serving
60 ml. Soy Sauce
30 ml. Fish Sauce
30 g. Sugar
5 Garlic Cloves, Minced
5 g. Black Pepper
To prepare the marinade, combine the soy sauce, fish sauce, sugar, minced garlic, and black pepper in a bowl. Add the pork slices and let it marinate for at least 2 hours.
In a separate bowl, combine the julienned daikon and carrots with vinegar, sugar, and salt. Let it sit for at least 1 hour to pickle.
Heat a grill pan over medium heat. Grill the marinated pork slices until they are cooked through and slightly charred.
To assemble the sandwiches, slice the baguettes open. Spread some chili sauce on one side of each baguette. Add a few slices of pork, some pickled daikon and carrots, cucumber slices, and cilantro.
Serve the Bánh mì sandwiches warm.