Banh Mi

Banh Mi

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by Betty Lee

WCNC.com

Posted on July 18, 2013 at 12:39 PM

Banh Mi with Vietnamese Style Char Shiu Barbecue Pork  – makes 4 sandwiches
For Banh Mi Sandwich:
1/2 cup     Regular or low fat mayonnaise 
1 teaspoon    (or to taste) Asian hot sauce such as Sriracha or Sambal
4             Vietnamese baguettes (8-10”), Portuguese rolls, or Hoagie rolls
1/2 cup     (optional and up to taste) Liver pate or liverwurst (traditionally, a very thin layer of liver paté is spread on the baguette)
1 pound     Vietnamese Style Char Shiu, thinly sliced on bias across grain – homemade (recipe below) or store bought ready-made Char Shiu Roast Pork (available in many Asian grocery stores and restaurants)
1 (or more)         Jalapeno pepper sliced very thinly on the bias (to taste)
1/2 medium         English cucumber, cut lengthwise into 1/8” thick slices
16 whole sprigs     (or to taste) Cilantro, cleaned, bottom 1/2” of stems removed 
2 cups         Daikon Carrot Slaw (recipe below)

Combine mayonnaise with hot sauce and set aside. 
Preheat oven or toaster oven to 375°F.  Reheat baguettes about 5 minutes or till crust is crispy. Slice baguette in half lengthwise but not all the way through the other side. Spread a little mayonnaise mixture (and liver pate, if using) on cut side of both halves. Place ¼ of sliced Char Shiu barbecue pork on bottom half of each baguette, top with cucumber, daikon carrot slaw, jalapeno, cilantro, and more hot sauce if desired. Close sandwich and press gently.  Cut in half on the bias.  Enjoy.  
Daikon Carrot Slaw:  Make ahead
1 cup             Julienned daikon radish
1 cup             Julienned carrots
1  teaspoon     Kosher salt
1/4 cup    White vinegar
1/4 cup    Sugar
For the slaw: Set the daikon and carrots in a colander and toss with the salt.  Let drain for 15 – 20 minutes. Place drained daikon and carrots into a bowl and add the vinegar and sugar.  Stir well to dissolve sugar and coat the vegetables.  Let sit covered for at least 1 hour or overnight.  Drain before placing in sandwiches.

Vietnamese Barbecue Pork:  Make a day or two ahead

2 pounds boneless pork, preferably pork butt or shoulder, trimmed of excess outer fat (cut into approx 2”x 6”x 1½” thick pieces – should have about 5 -7 long pieces )
Marinade:
2 teaspoon        Finely minced garlic
1/4 cup        Finely minced tender part of lemon grass
1 tablespoon          Brown sugar
1 ½ tablespoons     Honey
2 tablespoons     Hoisin sauce
2 tablespoons     Good quality soy sauce (e.g. Kikkoman regular)
2 teaspoons        Good quality fish sauce (e.g. 3 Crabs brand)
1/2 teaspoon         Kosher salt (1/4 if using table salt)
1 tablespoon         Dry vermouth (or Chinese rice wine  or dry sherry)
1/2 teaspoon      Freshly ground pepper
1/2 teaspoon         Five-spice powder
1 teaspoon         Asian sesame oil

Method:
Combine and mix well marinade ingredients in a zip type plastic bag.  Add pork pieces to bag.  Squeeze out as much air as possible and zip closed.  Work the marinade around the pork to coat well.  Leave pork to marinate in frig minimum of 6 hours, but preferably overnight. 
Preheat the oven to 350⁰F.  Remove pork from marinade allowing excess marinade to drip back in plastic bag (Place reserved marinade into a small microwaveable bowl and microwave a minute or so to bring to boil.)  Place pork in a single layer not touching in roasting pan.  Cover with foil and roast the pork for about 45-50 minutes or when internal temperature reaches 165 -170⁰F.  Transfer pork to a preheated hot grill (or broil).   Brush the pork with boiled reserved marinade, turning a few times during grilling (or broiling) until the pork is well glazed, caramelized and slightly charred on outside.   Let rest for 10 minutes.  Slice char shiu on the bias and against the grain.  Brush any remaining boiled char shiu sauce over pork slices and serve right away or at room temperature.
Note:  Left over char shiu is very versatile; delicious just to snack on, made in a stir fry with vegetables, added to fried rice, made into sandwiches, etc. 

 

 

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