Photograph of the finished Banh Mi with Grilled Pork

Vietnam · Bánh mì thịt nướng

Banh Mi with Grilled Pork

30 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bread Bread 1.1 lb
  • Photograph of Pork Pork 14.1 oz
  • Photograph of Pate Pate 2.8 oz
  • Photograph of Cucumber Cucumber 4.2 oz
  • Photograph of Carrot Carrot 4.2 oz
  • Photograph of Herbs Herbs 1.4 oz
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Chilli Chilli 2
  • Photograph of Lime Lime 2

Method

  1. 1 Slice the pork thinly, marinate it with fish sauce, sugar, minced garlic and shallots, and a little pepper, and let it marinate for 30 minutes.
  2. 2 Shred the carrots, mix them with a little sugar and lemon juice to make a pickle, and let it sit for 15 minutes to become crispy.
  3. 3 Grill the meat over charcoal or in a cast iron skillet over medium heat for about 8 minutes, turning it regularly until browned and fragrant.
  4. 4 Toast the bread again for 3 minutes until the crust is crispy, make a slit along the length of the bread, and spread the pâté inside.
  5. 5 Arrange the grilled meat, pickles, sliced cucumber, herbs, and chili peppers on the bread, drizzle with some barbecue sauce, and eat immediately.

With an appliance

  • Oven 27 min

    Replace step 3: Spread the meat in a single layer on the middle rack and bake in the oven at 220 degrees for 10 minutes, rotating the tray after 5 minutes; the meat will cook evenly, requiring less turning, but will have a less smoky flavor than charcoal grilling.

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