Banh Mi – Vietnamese Sandwich

To continue my exploration of what pork can be used for in it’s variety of forms, I decided to make the Vietnamese sandwich called the Banh Mi. This sandwich featured pork loin seared and then cooked off in the oven (you could also use pork shoulder/butt). When cooked it was moist in the center with a bit of a crispy fatty edge. Awesome! For the toppings I pickled some carrots in vinegar, salt and sugar. Chopped up some jalapenos from my garden out back,


some sliced cucumber, cilantro, mayo (with lemon mixed in), and some soy sauce drizzled on top. This was all served on a white sub roll. Now traditionally this is served on a french baguette but I thought I would try it on a fresh sub roll. If you need a bit more heat just add some sriracha. This sandwich combines a lot of flavors and goes perfect with a cabbage salad and a dry Asian beer (i had a Sapporo).

Now the recipe was a combo of different techniques I came across online. Here was the main source.

A couple of my variations were to

1. use pork loin (sear it then finish off in the oven)

2. add a bit of lemon to the mayo

3. Use a sub roll instead of french baguette.

4. A little sriracha to add bit of heat.

If you are looking for a sandwich that is a little bit different and has an explosion of flavors, check this one out.

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