Vietnamese-Style Pork Sandwich
This Vietnamese-inspired banh mi sandwich is a delightful fusion of flavors and textures. Thinly sliced roast pork marinated in a savory blend of soy sauce and fish sauce combines with crunchy cucumbers, carrots, and onions, all tucked inside a crusty baguette. A hint of heat from jalapeño and the freshness of cilantro round out this satisfying meal. Perfect for a quick weeknight dinner or a weekend picnic, these sandwiches are a true crowd-pleaser.
— Constant Cookbook
Ingredients
- 2 cups very thinly sliced roast pork (see related
- recipe at left)
- 2 Tbs. soy sauce
- 1 large garlic clove, minced
- 2 tsp. fish sauce
- 1 baguette, about 24 inches long, split
- lengthwise
- 1/4 cup mayonnaise
- 1 small cucumber, peeled and thinly sliced
- lengthwise
- 2 carrots, peeled and thinly sliced or shredded
- 1 small red onion, thinly sliced
- 1 jalapeño chili, seeded and thinly sliced or
- minced
- 1/4 cup chopped fresh cilantro
Instructions
- <b>Marinate the pork</b>
- In a small bowl, toss the pork with the soy sauce, garlic and fish sauce. Let stand for 5 minutes.
- <b>Assemble the sandwiches</b>
- Spread the cut sides of the baguette with the mayonnaise. Layer the pork, cucumber, carrots, onion, chili and cilantro on the bottom half of the baguette. Close the sandwich with the top half of the baguette and cut on the diagonal into 4 individual sandwiches. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Simple Suppers,</I> by Melanie Barnard (Oxmoor House, 2007).
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