In my humble opinion, the pork bánh mì is the best sandwich EVER. Yes, ever. I know you’re already drooling over this photo, but let me explain! This sandwich is packed with layers of flavor that will seriously make you look at your sandwich after you take the first bite. As if staring at it would help you understand it’s deliciousness. The name bánh mì refers to the bread used, which was influenced by the French baguette. Influenced is probably too nice a word, considering I actually mean that France colonized Vietnam and was like here, bread. Nonetheless, a good airy French baguette is where all the goodies should rest!
My bánh mì sandwich is comprised of marinated pork which is caramelized, and placed (in all it’s sticky goodness) onto the mayo’d French baguette. It is then topped with cucumber, red onion, jalapeño pepper, cilantro and pickled carrots. Explosion of flavor in your mouth…that is all you need to know. It’s so good that we let it stand alone–serving it completely by itself. However, I have served it with grilled pineapple when I make it for guests.
for the sandwich–
-rice vinegar (or white vinegar)
for the pork–
– 3/4 – 1 lb country-style pork rib meat or pork shoulder roast, sliced into thin, 2in pieces
– 1/4 cup ketchup
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp fish sauce
– 2 tbsp sesame oil
– juice of 1 lime
- Mix together marinade ingredients; add pork and marinate for at least 1-2 hours.
- Slice cucumber, jalapeño pepper, and red onion to your liking. Pick off leaves of cilantro.
- Shave carrot into a shallow bowl; cover with rice vinegar and set aside.
- Remove pork from fridge and set a large, shallow pan on medium-high heat. Once heated, add each piece of pork to the pan with tongs, shaking off excess marinade. You don’t want too much liquid in the pan, because the pork won’t be able to caramelize.
- Let the pork cook on one side for at least 4-5 minutes; turn each piece with tongs and cook for 4-5 minutes more.
- The timing from here is up to your stovetop. Continue to stir pork around with your tongs. Watch as the sauce thickens and the pork starts to look sticky. Once it has thickened, turn off the stovetop and let the pork rest.
- Cut your piece of baguette in half. Scoop out the bread in the top half. Spread mayo on the bottom half.
- Place the pork on top of the bottom half, and layer with cucumber, jalapeño pepper, red onion, cilantro, and pickled carrot. Place top on and try not to die as you take the first bite.