Vietnamese
Vietnamese Baguette Sandwich
A banh mi of crisp baguette and grilled pork, balancing rich pate-style savor, pickled snap, fresh herbs, chile heat, and shattering bread texture.
6 servings · 45 minutes prep · 35 minutes cook
Ingredients
Main
- 1 1/2 lb pork shoulder, sliced 1/4 inch thick
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp lemongrass, minced
- 3 whole garlic cloves, grated
- 1 tbsp avocado oil
- 1/2 tsp black pepper
- 6 whole vietnamese baguettes
- 1/2 cup mayonnaise
- 1/2 cup pork liver pate
- 1 cup pickled carrot and daikon, drained
- 1 whole cucumber, sliced into spears
- 2 whole jalapeño, sliced
- 1 cup cilantro
Directions
Method
- Combine the fish sauce, soy sauce, honey, lemongrass, garlic cloves, avocado oil, and black pepper.
- Coat the pork shoulder in the marinade, cover, and refrigerate for 4 hours.
- Grill the pork until charred and {{temperature:145°F}} at the center, 3-4 minutes per side. Rest for 3 minutes.
- Warm the Vietnamese baguettes until crisp, then split each roll lengthwise without cutting all the way through.
- Spread the rolls with mayonnaise and pork liver pate.
- Fill each baguette with grilled pork, pickled carrot and daikon, cucumber, jalapeno, and cilantro sprigs. Serve while the bread is still crisp.
