YUMMMZZ! Really liked this, husband LOVED it! I used chibatta bread from Trader Joe's and pickled cucumber, shredded carrots, red onion and peppers from another banh mi recipe and it was a HUGE hit. The pork had a delicate sweetness to it and it grilled up nice and tender on a low fire. Great hot weather light supper. Definitely will make again.
Grilled-Pork Banh Mi
Photo: Con Poulos
Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents' restaurant. He later opened his own restaurant, The Red Lantern, in Sydney. On his first visit to Saigon 11 years ago, he had this simple sandwich filled with peppery pork and hoisin sauce.
Yield: 6 servings
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Total: 2 Hours, 30 Minutes
- 1/4 cup Asian fish sauce
- 1 tablespoon honey
- 2 tablespoons sugar
- 1 teaspoon freshly ground pepper
- 6 scallions, white and tender green parts only, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 1/2 pounds pork tenderloin, thinly sliced
- 6 (8-inch-long) rolls or 2 baguettes, cut into 8-inch lengths and split
- Hoisin sauce and Sriracha chile sauce
- Vegetable oil, for grilling
- 1/2 seedless cucumber, cut into 2-by- 1/2-inch matchsticks
- 1 1/2 cups cilantro sprigs, loosely packed
- In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
- Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.
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