Grilled Pork Banh Mi
As promised on my Facebook page, although, very late, here is the recipe for my grilled pork banh mi. You can easily substitute chicken. Most Vietnamese sandwich shops use the thigh meat. It tends to be more flavorful and moist. If you don't like fish sauce, you can use soy sauce. I am not crazy about a strong fish sauce taste, but like a hint of it to give authentic flavor.
I used a baguette that is partially baked and you finish baking it right before serving. Fresh bread makes this sandwich so much better! If you have a bakery you can get a fresh baguette at, that's even better.
Some places use a pickled carrot mixture in the sandwich, but I just keep it simple with plain carrots, cucumber, jalepeno and cilantro. I love the freshness that the raw veggies and cilantro bring to the sandwich.
2 tbsp soy sauce
2 tbsp fish sauce
1 tbsp honey
1 1/2 tbsp sugar
1 tsp pepper
6 scallions, tender parts only
2 garlic cloves
1 1/2 pork tenderloin, thinly sliced
Add the soy sauce through garlic to a food processor or blender and mix. Pour the mixture over the pork and refrigerate for 2-4 hours.
Heat the grill to medium high. Thread pork on skewers. Cook for 4-6 min until meat is done.
Slice baguette lengthwise, spread with mayo ( I used the low fat version). Top with pork, cucumber, carrots, jalepeno slices, cilantro and condiments if wanted.
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