Banh Mi (BBQ Pork Vietnamese Sandwich)

A light Vietnamese grilled pork sandwich, dressed in sweet, sour, spicy dressing.

Banh Mi is a popular dish in Vietnam because it’s relatively cheap and offers contrasting flavors and textures.

Banh Mi (BBQ Pork Vietnamese Sandwich)

Pho Hoa Noodle House
A light Vietnamese grilled pork sandwich, dressed in sweet, sour, spicy dressing.
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 25 minutes
Course Sandwiches, Snacks/Merienda
Cuisine Vietnamese
Servings 4

Ingredients
  

Banh Mi (BBQ Pork Vietnamese Sandwich)

  • 2 scallions minced
  • 1 Green Chili Pepper seeded and minced
  • 2 cloves Garlic minced
  • 1 tablespoon sugar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 2 tablespoons Vietnamese fish sauce
  • 1 1/2 tablespoons lime juice
  • 1 pork (use pork tenderloin), about 1 1/2 pounds, trimmed
  • 1 baguette (French bread) cut into 4 pieces
  • 2 teaspoons vegetable oil
  • 2 tablespoons mayonnaise
  • 1/2 English cucumber peeled and thinly sliced
  • 3 Jalapeño Pepper seeded and sliced thinly
  • fresh cilantro leaves
  • 1 Cup rice wine vinegar
  • 3 tablespoons sugar
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon Salt
  • 2 carrot peeled and sliced thinly on the diagonal

Instructions
 

  • Preheat a grill to medium-high heat.
  • Make the marinade: In a bowl, combine the scallions, chili pepper, garlic, sugar, ground black pepper, fish sauce, and lime juice. Stir until sugar is dissolved.
  • Place marinade in a resealable plastic bag. Add the pork, turning to coat evenly, and seal. Marinate, turning occasionally, at least 6 hours and up to overnight, in the refrigerator.
  • Remove the pork from the marinade. Pat the pork dry and brush all over with vegetable oil. Place on the grill, turning often, until medium cooked. Remove from the grill and allow to rest before slicing.
  • Place the bread buns on the grill to toast. Spread both sides of the toasted bread liberally with mayonnaise. Slice the pork into sandwich-friendly slices.
  • Top pork with cucumber slices, pickled carrots, and sliced jalapeño peppers to taste. Garnish with cilantro leaves.
  • Make the pickled carrots: In a small metal saucepan, combine rice wine vinegar, sugar, crushed red pepper, and salt. Bring to a boil, stirring until sugar and salt are dissolved. Remove from heat and cool slightly. Transfer mixture to a metal mixing bowl and add thin carrot slices. Leave in the refrigerator for at least 30 minutes.
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