This recipe is adapted from Good Food.
When we were given the opportunity to try this delicious Banh Mi recipe, we were both pretty excited because neither of us had ever had this sandwich before. We had seen it on a few cooking shows and heard a lot about it from friends that had visited Asia, but never tried it ourselves. We were blown away by how delicious this sandwich was and will likely be making it again soon for our friends because we could probably eat it every other day.
Along with the stunning colours, the best part of this Vietnamese twist on a submarine sandwich is that the spicy mayo offers some warm, lingering heat, but it is cut by the acid in the slaw. The pork is very tasty on its own and adds a bit of saltiness to the
sandwich, all on top of a warmly toasted, fresh baguette. The bread really adds that extra layer of crunch on the outside, but softens on the inside. We aren't kidding when we tell you that it is a little slice of heaven in your mouth!
Serves 2; Double for 4
1 Large Baguette
1 1/3 cup Ground Pork
2 Large Garlic Cloves
2 Medium Cucumbers
3/4 cup Multicoloured Carrots
1 cup Daikon
Bunch of Cilantro
1/4 cup Mayonnaise
2 1/2 tsp Brown Sugar
2 tbsp Sriracha
3 tbsp Rice Vinegar
1 tbsp Fish Sauce
- PREP IT. Peel and grate the carrots and daikon into a large bowl. Mince the garlic, then slice the cucumber thinly in rounds. Coarsely chop the cilantro.
Add the cucumber, fish sauce, brown sugar and a pinch of salt to the bowl with the carrots and daikon. Mix well and let marinate for at least 10 minutes.
- FRY THE PORK. Heat a drizzle of olive oil in a large pan on medium heat. In a separate bowl, mix the ground pork, 1/2 the cilantro, the garlic, and lime sext together. Add salt and pepper for additional flavour. When thoroughly combined, shape the mixture into long, flat patties. Cook the patties in the pan for no more than 5 minutes per side, until browned and evenly heated through. Move the patties to a plate and keep warm.
- ADD THE HEAT. While the patties are cooking through, combine the Sriracha and mayonnaise in a bowl, along with the lemon juice. Depending on how much heat you like, we would recommend starting out with a small amount of Sriracha, and adding as you go. Sprinkle in some salt and pepper for flavour.
- CUT & TOAST THE BAGUETTE. Cut the baguette into two proportional sizes and then down the middle horizontally. Try not to cut all the way through so that the pieces are still attached.
In the oil from pork pan, open the baguette up and lightly toast the inside for 1 to 2 minutes, until lightly golden brown.
- PUT IT ALL TOGETHER. Spread a thin layer of the Sriracha sauce on both sides of the baguette. On top, add the pork patty and a scoop of the marinated vegetables. We recommend using a slatted spoon to allow the vegetables to drain some of the liquid before putting it on the bread. Then garnish with cilantro and serve the rest of the slaw on the side.
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