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Bánh Mì

Name: Bánh Mì
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 medium shallot, finely chopped; 4 cloves garlic, finely chopped; 1/4 c. granulated sugar; 1 1/2 tbsp. fish sauce; 1 tbsp. neutral oil, such as canola or vegetable; 1 tbsp. sesame oil; 1 tbsp. soy sauce; 1 tsp. dried lemongrass; Freshly ground black pepper; 1 1/2 lb. boneless pork shoulder or roast, cut into 1/4"-thick strips against the grain; 1 1/2 medium carrots (about 8 oz.), grated; 1/2 daikon radish (about 8 oz.), grated; 1/2 c. plus 2 tsp. granulated sugar, divided; Kosher salt; 1 c. distilled white vinegar; 1 c. water; 1/4 c. mayonnaise (preferably Kewpie); 4 Vietnamese baguettes or 2 French breads or baguettes, cut into 4 (9") loaves, cut lengthwise, leaving hinge intact; 1 medium cucumber, peeled and cut into 1/2"-thick spears; 1 jalapeño, sliced diagonally 1/4" thick; 12 fresh cilantro sprigs; Maggi seasoning or soy sauce, for serving

2 servings

servings

15 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

1 medium shallot, finely chopped

4 cloves garlic, finely chopped

1/4 c. granulated sugar

1 1/2 tbsp. fish sauce

1 tbsp. neutral oil, such as canola or vegetable

1 tbsp. sesame oil

1 tbsp. soy sauce

1 tsp. dried lemongrass

Freshly ground black pepper

1 1/2 lb. boneless pork shoulder or roast, cut into 1/4"-thick strips against the grain

1 1/2 medium carrots (about 8 oz.), grated

1/2 daikon radish (about 8 oz.), grated

1/2 c. plus 2 tsp. granulated sugar, divided

Kosher salt

1 c. distilled white vinegar

1 c. water

1/4 c. mayonnaise (preferably Kewpie)

4 Vietnamese baguettes or 2 French breads or baguettes, cut into 4 (9") loaves, cut lengthwise, leaving hinge intact

1 medium cucumber, peeled and cut into 1/2"-thick spears

1 jalapeño, sliced diagonally 1/4" thick

12 fresh cilantro sprigs

Maggi seasoning or soy sauce, for serving

Directions

Pork

In a large bowl, whisk shallot, garlic, granulated sugar, fish sauce, neutral oil, sesame oil, soy sauce, lemongrass, and 2 teaspoons pepper. Add pork and toss to coat.

Cover and refrigerate at least 1 hour or up to 12.

Pickled Vegetables

Set a fine-mesh strainer over a medium heatproof bowl. Place carrot and daikon in strainer; sprinkle with 2 teaspoons granulated sugar and 1 teaspoon salt. Toss and massage vegetables, squeezing out excess liquid as you go, about 2 minutes. Pour out drained liquid and transfer vegetables to bowl; set aside.

In a small pot over medium-high heat, heat vinegar, water, and remaining 1/2 cup granulated sugar. Cook, stirring frequently, until sugar is dissolved and liquid is steaming, about 2 minutes.

Pour hot pickling liquid over vegetables. Cover and let sit at least 1 hour.

Make Ahead: Pickles can be made 2 weeks ahead. Fully submerge vegetables in brine in an airtight container and refrigerate.

Assembly

Place racks in center and upper third of oven; preheat to 375º. Line a baking sheet with parchment or foil and set a wire rack on top. Remove pork from marinade and arrange in a single layer on rack.

Bake pork on center rack until an instant-read thermometer inserted into center of meat registers 150º, 14 to 16 minutes. Switch oven to broil and move baking sheet to top rack. Broil, flipping pork halfway through, until charred on both sides, 5 to 7 minutes.

Spread 1 tablespoon mayo on bottom of each baguette, then top with pork, pickled vegetables, a cucumber spear, jalapeño slices, and cilantro. Add a few spurts of Maggi or soy sauce.

Make Ahead: Pork can be broiled 2 days ahead. Store in an airtight container and refrigerate.

Nutrition

Serving Size

Calories

3227

Total Fat

113 g

Saturated Fat

29 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

253 mg

Sodium

6054 mg

Total Carbohydrate

400 g

Dietary Fiber

22 g

Total Sugars

120 g

Protein

129 g