Vietnamese Banh Mi Sandwich (Print Version)
# Ingredients:
→ Pork Marinade
01 -
1 tablespoon lime juice
02 -
¼ cup fish sauce
03 -
1 tablespoon minced garlic
04 -
1 teaspoon ground black pepper
05 -
1 teaspoon Chinese five-spice powder
06 -
2 tablespoons granulated sugar
→ Main Ingredients
07 -
2.5 lbs boneless pork shoulder
08 -
1 tablespoon vegetable oil
09 -
¼ cup low sodium chicken broth (optional)
→ Assembly
10 -
French baguette, cut into 6-inch sections
11 -
Butter for spreading
12 -
Sriracha mayonnaise or plain mayonnaise
13 -
Pâté for spreading
14 -
Pickled julienned daikon and carrots
15 -
English cucumber, thinly sliced
16 -
Maggi seasoning sauce
17 -
Fresh cilantro, chopped
18 -
Jalapeño or serrano peppers, sliced
# Instructions:
01 -
In a bowl, combine lime juice, fish sauce, minced garlic, black pepper, Chinese five-spice powder, and sugar, stirring until sugar dissolves.
02 -
Place pork shoulder in Instant Pot and pour marinade over meat, turning to coat evenly. Add chicken broth if using. Seal lid and pressure cook at High Pressure for 60 minutes followed by natural pressure release.
03 -
Transfer cooked pork to a bowl and shred with forks, removing visible fat. Heat oil in a large nonstick pan over medium-high heat. Spread two cups of shredded meat in the pan and sauté until browned and caramelized. Add 1-2 teaspoons of cooking liquid at a time to moisten meat, up to 2 tablespoons total.
04 -
Cut baguette into 6-inch sections and slice lengthwise. Butter the inside of both halves and toast on a griddle or in the oven until golden and crispy.
05 -
Spread Sriracha mayonnaise on one half of the baguette and pâté on the other half. Layer crispy pork, pickled daikon and carrots on the bottom half. Add a few drops of Maggi sauce, cucumber slices, cilantro, and sliced jalapeños. Top with the other baguette half and serve immediately.
# Notes:
01 -
For a traditional banh mi experience, don't skip the pickled vegetables or Maggi sauce, as they provide essential contrasting flavors.
02 -
If using stovetop method, substitute pork shoulder with 1.5-2 lbs pork tenderloin, sliced thinly and marinated for 2-4 hours.
03 -
Pâté can be substituted with ham if unavailable, though it will change the flavor profile.
04 -
For spicier mayonnaise, mix ¼ cup mayo with 1½ teaspoons Sriracha sauce, 1 teaspoon lemon juice, and ¼ teaspoon minced garlic.