Bánh Mì Sandwich
Description
Vietnamese banh mi sandwiches are a great way to use a lot of garden-fresh veggies. They have an endless variety of options for fillings. An Asian-French fusion, they often use liver pate as a base, or other boldly cooked meat such as black pepper pork (below). You can also try marinated turkey/chicken, shrimp, or firm tofu or seitan. Then top it off with a sweet and tangy carrot-daikon pickle.
Ingredients
| 1 | Pound | pork chops, shoulder or loin (thinly sliced) |
| 2 | Clove | garlic (crushed) |
| 2 | Tablespoon | fish sauce |
| 2 | Teaspoon | sugar |
| 1 | Tablespoon | black pepper (freshly ground - use less if you like) |
| 2 | Tablespoon | shallots or onion (finely chopped) |
| 1⁄4 | Cup | vegetable oil |
| 1 | Teaspoon | sesame seed oil |
| 1 | baguette, French | |
| veggie filling (arugula or other salad greens, cucumber slices, sliced red onion, fresh cilantro, sliced jalapeno peppers, etc.) | ||
| dressing (mayonnaise, butter, or soy sauce) | ||
| 1 | carrot-daikon pickle (recipe follows) |
Instructions
Mix all marinade ingredients and add slices of pork. Allow everything to marinade for at least 1 hour in the refrigerator.
Heat up frying pan with a little extra oil. Lay slices of pork in one layer at a time. When one side is cooked, flip to other side to finish cooking.
Cut 5-inch slices of baguette and assemble sandwiches with pork, veggie fillings, any dressing, and carrot-daikon pickle.
Adapted from http://battleofthebanhmi.com
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