Good banh mi is about knowing how to respect the cultural and historical components. The sandwich is the French colonization of Vietnam – of Indochina(late 1800’s to mid 1900’s). It’s about Parisian enjoying aperitifs on the balmy porch, while Vietnamese cooks prepare dinner in sweaty kitchens. The bread should be the best French roll you can find, crusty on the outside, but pillowy on the inside. The mayonnaise is French. The pate should be fresh and fragrant, and ideally homemade. The meats are a mix of the two cultures. The vegetables are Asian in origin. As is the cilantro and the hot peppers.
75 years of history sold street side in a crunchy little roll.
I have made the sandwich with success. Please allow me explain me success.
BANH MI (Serves 4) Total Time - Anywhere between 6 hours-2 days (brining is a classy bitch), Total Active Time-1 hour
SUMMARY You will brine the pork for anywhere between 3 hours and 2 whole days. The longer you brine, the more succulent and consistent the meat. I strongly encourage brining - as with the duck breast I made earlier.
- 1 lb pork butt, thinly butterfliedPickled Vegetables
- 1 t peppercorns
- 3 T salt
- 6 T sugar
- 6 cups water
- 2 T fish sauce
- 1 T sugar
- 1/2 t sesame oil
- 1 small carrot, juliennedAccompaniments: 4 french rolls, pate ( I make my own), mayonnaise, siracha, maggis, black pepper, cilantro, thinly sliced cucumber
- 4" of daikon, julienned
- 1 c water
- 1.5T rice vinegar
- 1 T sugar
1. Days beforehand, brine the pork by bringing 1 c water, 3 T salt, 6 T sugar to boil, and peppercorns to boil. Once the solids have dissolve allow to cool to room temperature. Combine with 5 cups cold water in a large bowl with the pork. Cover and refrigerated for up to 2 days.
2. 1 hour before grilling, drain the pork and combine with 2 T fish sauce, 1 T sugar, and sesame oil. Let sit.
3. Prepare the pickled vegetables by combining the jalapenos, carrots, and daikon in a bowl with 1 c water, 1.5 T rice vinegar, and 1 T sugar. Allow to sit.
4. 10 minute before eating, heat a grill or stovetop pan on medium high. Grill the slices of pork until cooked through.
(Toast the rolls in the oven until crusty an warm.)
5. To assemble, split your french roll lengthwise (but not all the way through). Generously lather the bread with mayonnaise and pate. Cover with drained pickled vegetables, thinly sliced cucumbers, jalepenos, and fresh cilantro. Crack some fresh black pepper on top and maggi sauce if desired. Enjoy quickly!