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Banh Mi

Pickle, Ingredients

1/2

cup

distilled white vinegar

1/2

cup

sugar

1/2

tsp.

kosher salt

1 1/2

cups

julienned daikon, about 1/8 inch thick

1 1/2

cups

julienned carrots, about 1/8 inch thick

Roast, Pork Ingredients

1

Tbsp.

oyster sauce

2

tsp.

fish sauce

1

Tbsp.

light brown palm sugar

1/2

tsp.

ground black pepper

1

stalk lemongrass, trimmed and minced

1

clove garlic, minced

1/4

lb.

pork shoulder, sliced 1/8-inch thick

Other, Components

2

thin-crusted baguettes, partially split lengthwise (look for a thin crust and light cen

1/4

cup

mayonnaise, (room temperature)

1

medium

Kirby cucumber, julienned into 1/8-inch strips

Jalapeņos,, sliced into 1/8-inch rings1/4 cup salted butter

1/4

salted butter, (room temperature)

6

leaves lettuce

16

sprigs cilantro sprigs, (stem on)

1/4

cup

shaved scallions, about 2 inches long

1/4

lb.

country-style pate, (French), beaten until spreadable (add butter, if needed, to sof

1/4

cup

Pork floss, (available at Asian specialty stores)

1

Pickle

2

Whisk vinegar, sugar, and salt together until dissolved.

3

Add daikon and carrots and toss well. Marinate for at least 30 minutes. Can be made a few days ahead.

4

Pork

5

Whisk all ingredients except pork together. Add pork

6

and massage to coat well. Marinate for at least 30 minutes.

7

Grill (or saute, if necessary) pork until brown and cooked through.

8

Assembling the Sandwiches

9

Spread 1 to 2 tablespoons mayonnaise and butter on top half of bread.

10

Spread pork pate on bottom half of bread.

11

Sprinkle one side with pork floss.

12

Drain daikon/carrot pickles well.

13

Arrange the rest of the ingredients as evenly as possible on the bottom half of the baguettes: lettuce, cucumber, pork, jalapeņos, cilantro, scallions pickled carrot and daikon, sprinkle with optional fish sauce

14

Fold over tops of baguette, cut into 4 to 6 sandwiches, and serve.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (23.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 14 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

950.76

Calories From Fat (32%)

305.27

% Daily Value

Total Fat 34.27g

53%

Saturated Fat 7.92g

40%

Cholesterol 85.58mg

29%

Sodium 3001.78mg

125%

Potassium 1250.12mg

36%

Total Carbohydrates 145.19g

48%

Fiber 6.42g

26%

Sugar 114.22g

 

Protein 23.71g

47%