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Finished and plated dish: Grilled Pork Banh Mi and Pickles
Fotografía del plato terminado: Grilled Pork Banh Mi and Pickles
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Grilled Pork Banh Mi and Pickles

Por Álvaro (RecetAI)•Actualizada recientemente
Vietnam
Crazy with Chopsticks, Afternoon Tapas
High ProteinDairy-Free
  • 4
    servings
  • 770 kcal/serving
  • medium

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Vietnamese-style baguettes (very light, with a thin crispy crust)

    4 units

  • Pork shoulder or boneless pork belly (in very thin slices)

    500 g

  • Good quality pork liver pâté

    100 g

  • Good mayonnaise (preferably homemade or Kewpie style)

    4 cucharadas colmadas

  • Carrot (finely julienned)

    1 unidad grande

  • Daikon radish (cut into thick julienne or matchsticks)

    1 trozo de unos 15cm

  • Cucumber (cut into long matchsticks or thin slices, seedless)

    1 unit

  • Fresh cilantro (whole washed sprigs)

    1 manojo espléndido

  • Jalapeño or Thai chilies (thinly sliced)

    2 units

  • Good quality soy sauce

    3 units

  • Fish sauce (Nuoc Mam)

    2 units

  • Brown sugar (or palm sugar)

    2 units

  • Lemongrass (white part only, very finely chopped)

    2 units

  • Garlic (finely chopped)

    3 units

  • Shallots (finely chopped)

    2 units

  • Neutral vegetable oil (for grilling)

    2 units

  • Rice vinegar (for pickling)

    120 ml

  • Fine salt and white sugar (for pickling brine)

    1 proporción para salmuera

Utensils needed

    About this recipe

    Bánh Mì is probably the most fascinating sandwich in the world, the edible testament to Vietnam's colonial history.

    A perfect marriage between French baking (a baguette made lighter and extremely crispy here, thanks to a mix of wheat and rice flour) and the vibrant, aromatic, fresh profile of Southeast Asian street food.

    In this version, we fill the warm bread with thin slices of lemongrass-marinated grilled pork, rich liver pâté, creamy homemade mayonnaise, crunchy cucumbers, the classic sweet and sour pickled daikon and carrots (đồ chua), a shower of fresh cilantro, and slices of fiery chili.

    Every bite is a symphony of textures: crispy, juicy, tender, fatty, sour, sweet, and spicy, all at once.

    Instructions

    1
    Step 1

    Step 1

    First prepare the quick pickle (Đồ Chua). Mix the daikon and carrot matchsticks with a generous pinch of salt. Gently massage with your hands until they release water and become bendable (about 3 minutes). Rinse them under cold water and drain them very well. Place them in a glass jar.
    2
    Step 2

    Step 2

    In a small saucepan, heat 120 ml of water, 120 ml of rice vinegar, and about 50 g of white sugar until the sugar completely dissolves (it does not need to boil). Let the sweet and sour brine cool down, then pour it over the carrot and daikon in the jar so they are submerged. Cover and refrigerate while you prepare the rest.
    3
    Step 3

    Step 3

    Prepare the meat marinade. In a food processor or mortar, make a coarse paste with the chopped lemongrass (only the tender part), garlic cloves, shallots, and brown sugar. Transfer this paste to a large bowl and add the soy sauce, fish sauce, and vegetable oil. Mix vigorously.
    4
    Step 4

    Step 4

    Place the thin pork slices into the bowl with the aromatic marinade, ensuring all slices are well coated and infused with the mixture. Cover the bowl with plastic wrap and let the meat rest in the refrigerator for at least 30 minutes (ideally one to two hours).
    5
    Step 5

    Step 5

    Heat a grill, grill pan, or wide skillet over very high heat. When smoking, remove the pork pieces from the marinade, let excess drip off lightly, and place them on the griddle. Cook over high heat for just a couple of minutes per side until the surface is browned, caramelized, and even features some deliciously charred edges. Set the grilled meat aside.
    6
    Step 6

    Step 6

    The sacred assembly: Slice the baguette lengthwise without completely separating the two halves. Warm or lightly toast the bread just enough to restore its crispness without drying it out. Spread a generous, thin layer of pâté on the bottom half, and spread the mayonnaise on the top half. Place a handful of hot grilled meat, then drain a handful of your pickled daikon and carrot (đồ chua) and settle it on top of the pork. Add the fresh cucumber matchsticks. Finish by thickly carpeting the sandwich with whole cilantro sprigs, thin slices of raw chili (if you dare), and if desired, a very light drizzle of dark soy sauce flowing through the inside. Gently close the bread, pressing down the internal chaos.

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Grilled Pork Banh Mi and Pickles, con ingredientes: Vietnamese-style baguettes (very light, with a thin crispy crust), Pork shoulder or boneless pork belly (in very thin slices), Good quality pork liver pâté, Good mayonnaise (preferably homemade or Kewpie style), Carrot (finely julienned).

    Composición final humorística de Grilled Pork Banh Mi and Pickles con Vietnamese-style baguettes (very light, with a thin crispy crust), Pork shoulder or boneless pork belly (in very thin slices), Good quality pork liver pâté, Good mayonnaise (preferably homemade or Kewpie style), Carrot (finely julienned)
    Imagen final de la receta Grilled Pork Banh Mi and Pickles, ingredientes: Vietnamese-style baguettes (very light, with a thin crispy crust), Pork shoulder or boneless pork belly (in very thin slices), Good quality pork liver pâté, Good mayonnaise (preferably homemade or Kewpie style), Carrot (finely julienned)

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