I was little frightened when my room-mate Nathan told me I was going to be in charge of cooking something for “Ethnic Potluck 2014?, a potluck with all the kitchen staff from Ayden Kitchen & Bar. Naturally it’s a little intimidating cooking with chefs of that level, and knowing I had to make a dish from another country didn’t help! Fortunately I got Vietnam, which I felt was one of the less intimidating submissions amongst places such as Peru, Croatia, Morocco, & more. After doing some research, given my love of sandwiches, I knew the Banh Mi was the way to go!
Banh Mi Sandwich
Prep Time: 30 mins
Cook Time: 15 minutes
Total Time: 45 mins
1.5 kilograms pork shoulder (thinly sliced)
1/2 cup lemon grass (finely minced)
4 Kaffir lime leaves (finely chopped)
5 cloves garlic (minced)
2 large shallots (minced)
3 Tablespoons sesame seeds
4 Tablespoons sugar
1 1/2 Tablespoons salt
1 Tablespoon pepper
2 Tablespoons honey
3 Tablespoons fish sauce
1 Tablespoon sesame oil
2 Tablespoons vegetable oil
Zest of 1 lime
Juice of 1/2 lime
2 teaspoon fresh grated ginger
Do Chua (Pickled Vegetables)
1 large carrot
1 large daikon radish
4 cups warm water
3 Tablespoons sugar
2 Tablespoons salt
6 Tablespoons rice vinegar
Banh Mi Sandwich
2 large baguettes (about 2 feet long)
150 grams of head cheese
200 grams pork liver pate
Fresh ground pepper
1 Cucumber (sliced lengthwise ¼ inch thick)
1 bunch of cilantro
Juice of 1/2 a lime
- To make your pork shoulder easier to slice, put it in the freezer for about 30-45 minutes, then remove it and cut it into thin strips.
- In a large sealable bowl or bag, combine pork and other ingredients, mix, and marinate for 24 hours in the refrigerator.
- Cut your carrot and daikon into skinny strips about 3-4 inches long.
- Add salt, sugar and rice vinegar to warm water and stir until dissolved, then add vegetables and let pickle for up to 24 hours in the refrigerator.
- Once everything has been marinated and pickled, dump the Do Chua in a strainer to allow all the pickling liquid to drain. While Do Chua is draining, cook the pork on the barbecue on medium-high heat for about 10 minutes until cooked through. If pork is too thin for the barbecue grill, you can either skewer the pieces, or cook on a grate fine enough so the pork doesn’t fall through.
- If you don’t have a barbecue, spread pork out on a pan and broil on high until cooked through.
- Once pork is done, squeeze juice of half a lime, and grate fresh ginger on top, then let it rest.
- While the pork rests, slice the baguettes in half, spread with butter and broil in oven until lightly toasted.
- Once baguette is toasted, spread a generous amount of Japanese mayonnaise on both halves of the baguettes.
- Spread 100 grams of pork liver pate on the bottom slice of each baguette, grind fresh pepper on the pate if it’s not very peppery.
- Place a generous amount of cilantro on the baguette (lots of cilantro is important)!
- Place enough cucumber to cover the sandwich (I used two long slices per baguette).
- Follow up with a generous amount of Do Chua.
- Place the BBQ pork on next, then the head cheese, and finish with jalapenos to taste (I ended up doing one with no jalapenos) and your top slice of baguette.
- Slice in to individual portions and enjoy!
Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!
Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.