I love Vietnamese sandwiches. You have your choice of grilled pork, chicken, meatball, ham etc on a warm baguette that’s perfectly toasted on the outside and soft and airy on the inside. Topped with a thick slice of cucumber, some pickled daikon and carrots, a few sprigs of cilantros and a few slices of fresh jalapeños, and you got yourself a piece of heaven on Earth.
I dream of the day when I have a servant who would whip me up a different Vietnamese sandwich everyday, served on a silver platter of course, with a side of freshly squeezed sugar cane juice (Nuoc Mia) topped with a tiny pink umbrella. Until then, below is a recipe for one of many Vietnamese sandwiches, grilled pork Vietnamese sandwich, or else known as Banh Mi Thit Nuong.
To make an authentic Banh Mi, you will need the unique French baguette found in Asian stores. Once toasted, the baguette has a thin layer of crispy crust on the outside and a hollow and soft inside for maximum stuffing. You can purchase these baguettes in any of the Asian hole-in-the-wall stores in Chinatown. They are usually found at the front, and they usually come 5 in a pack. Of course, if you cannot find an Asian store that has these baguettes, get any French baguette from your local store. Just make sure they are the soft kind. Otherwise, you will overdo your jaw muscles when eating. Trust me. I was in pain for days.
Pork Marinade Recipe:
- 1 1/2 lb pork shoulder or butt (sliced 1/4 inch)
Keep in mind that fat is not only flavor, but it also helps to prevent drying out the meat when grilling. So pick a piece of meat that has a moderate amount of fat. - 1 table spoon lemon grass (minced)
- 1 table spoon garlic powder
- 1 table spoon sugar
- 1/2 table spoon honey
- 1 tea spoon pepper
- 1 tea spoon sesame oil
- 3 table spoons oyster sauce
- 2 table spoons cooking wine
Whisk together and marinade your pork for at least two hours, the longer the better.
Spreads Recipe:
Butter
- Three egg yolks
- Olive oil
(You can skip this part by just using mayo)
Beat the egg yolks (use a beater) and slowly drizzle in the olive oil.
Continue vigorously beating until the mixture gets thick. This is the the “butter” for the baguette. If you fear of eating raw egg yolk or if you are like me and your tiny hands can’t do the vigorous beating that is required to get the thickness going or your husband has yet to buy you one of the powerful multi-purpose beater, then just use regular mayo.
Pork/chicken liver pate
You can find these already made in stores
Pickled Diakon & Carrots Recipe:
- 1 large carrot (cut into “match stick” size)
- 1 large daikon (cut into “match stick” size)
- 3 cups warm water
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 tablespoons salt
- Jar with lid
Mix the warm water, vinegar, sugar and salt until dissolved. Put the daikon and carrot into the jar. Pour the mixture over them and seal the jar with a lid. Let it brine for at least a few hours (the longer, the better).
Toppings:
- 1 small batch of cilantro
- 2 fresh jalapeños (de-seed and cut at a diagonal)
- 1 cucumber (cut lengthwise)
- Fried egg (I love to top everything with a fried egg)
Putting It All Together
- Grill meat or put it on the broiler
- Toast your baguette; make a slit
- Spread the butter/mayo and pate
- Stuff your baguette with the desired amount of meat and toppings
- Top if off with a fried egg for more umph.
Simple as pie. Enjoy!
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