Bánh Mì
Bánh mì are, frankly, perfect sandwiches. From the baguettes (“bánh mì” literally translates to bread) to the fillings, they leave room for endless variation while remaining entirely distinct as a complete, complex Vietnamese dish. For this recipe, pork is the star: Following a brief marinade, the meat is broiled, then stuffed in a warm baguette alongside pickles, mayo, butter and a sprinkling of herbs. Ideally, it’s worth picking up the baguettes and butter from your local Vietnamese bakery or bánh mì shop (just ask; they’ll likely sell some to you). Both the pork and the pickles can be made ahead of time. Any extra cooked pork shoulder would serve as delicious leftovers when reheated alongside rice and eggs, or tossed between noodles, or folded into yet another bánh mì. Any extra pickles will hold in the fridge for several weeks — and are endlessly adaptable for later meals.
Ingredients
- 1 1/2pounds boneless pork shoulder
- 1/4cup granulated sugar
- 1medium shallot, minced (about 3 tablespoons)
- 8garlic cloves, minced
- 2tablespoons minced fresh lemongrass (from tender inner portion of about 2 stalks)
- 2tablespoons fish sauce
- 1tablespoon soy sauce
- 1tablespoon oyster sauce
- 1tablespoon neutral oil
- 1medium daikon radish (12 to 14 ounces)
- 1medium carrot
- 1teaspoon salt
- 3/4cup white vinegar
- 1/2cup granulated sugar
- 4bánh mì (Vietnamese baguettes; see Tip), warmed
- 1/4cup mayonnaise
- 1/4cup unsalted butter, at room temperature
- 1medium or 2 small seedless cucumbers, thinly sliced on a diagonal
- 4fried eggs (optional)
- Seasoning sauce (optional), such as Maggi
- Cilantro, to taste
Directions
Prepare the pork: On a cutting board, cut pork into 2- to 3-inch chunks, then thinly slice them.
In a medium bowl, combine sugar, shallot, garlic, lemongrass, fish sauce, soy sauce and oyster sauce; mix well. Add pork slices and turn to coat. Cover and marinate, refrigerated, for at least 2 hours or up to overnight.
While the pork is marinating, prepare the pickles: Peel daikon and carrot, then cut each into 1/8-inch-thick matchsticks. In a medium bowl, toss vegetables with the salt. Let stand for 30 minutes.
Meanwhile, in a liquid measuring cup or small bowl, stir together vinegar, sugar and 1/2 cup warm water until completely dissolved,
Rinse salted vegetables thoroughly under running water, then squeeze to remove excess moisture. Transfer vegetables back to the same bowl (or to a jar if not using right away). Pour vinegar mixture over vegetables to cover them entirely and let the vegetables pickle for another 30 minutes, then either drain them to use immediately or cover and refrigerate for up to 1 month (or until the pickles lose their firmness).
When ready to cook the pork, arrange one oven rack 4 to 6 inches from the broiler and another in the center of the oven. Heat oven to 375 degrees. Remove pork from marinade and pat dry. Set pork on a sheet pan lined with aluminum foil, toss with the oil and arrange in a single layer with space between pieces. Roast on center rack until just cooked through, 12 to 15 minutes. Move the pan to the upper rack and broil meat on high until browned and crisp in spots, 3 to 5 minutes.
Remove pork from oven, and let rest for 10 minutes. Meanwhile, slice open warmed baguettes lengthwise. Spread each with mayonnaise and butter, then layer with pickles and cucumber slices.
Divide cooked pork among the four baguettes. If using fried eggs, add them to each sandwich, then sprinkle with seasoning sauce, if desired, and add cilantro to taste. Serve immediately.
Notes
If you can’t find Vietnamese bread in your area, opt for other light oblong rolls, such as short baguettes, with thin, crackling crusts and slightly chewy centers.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 70 gramsCalories: 1761Saturated Fat: 23 gramsUnsaturated Fat: 41 gramsSodium: 3167 milligramsSugar: 57 gramsFiber: 10 gramsCarbohydrate: 212 gramsProtein: 70 grams
Source: https://cooking.nytimes.com/recipes/1024575-banh-mi?smid=ck-recipe-iOS-share