Banh Mi for Beginners

To prepare the pork, remove and discard any sinew and trim off large pieces of fat on the exterior.

Cut the pork across the grain into at least eight 1/4-inch- (1/2-cm-) thick slices (if youre having trouble with this, it helps to partially freeze the meat first).

Transfer pork to a large sealable plastic bag. Stir together remaining ingredients in a small bowl until well combined.

Add to pork and turn pork to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, refrigerated, for at least 2 hours and preferably overnight.Meanwhile, make the pickles: mix together the warm water, vinegar, sugar and salt. Stir until everything dissolves and add the carrots and daikon (if using).

Let stand for at least 1 hour.

Drain well before using; keep what you dont use in the brine and refrigerate for up to 2 weeks.Preheat the oven to 425F/220C.

Remove the pork from its marinade and position pork strips 1 inch apart on a foil-lined baking sheet.

Drizzle with any remaining marinade. Roast on the center rack for about 10 minutes.

Brush meat with any juices that have pooled on the baking sheet and turn each piece over. Roast pork for another 10-15 minutes, basting once or twice more, until the pork is browned and glistening. Cool slightly, then cut into pieces that will fit inside the baguettes (if necessary).

Cut the baguettes open on one side and rewarm in the oven to revive their crispiness (the ambient heat left in the oven is usually enough to do this). To assemble the sandwiches, slather one side of the interior with mayonnaise and sprinkle the other with a few drops of Maggi or fish sauce. Next, nestle in a few slices of chili, one or two small pieces of meat, a cucumber wedge, a sprig or two of cilantro and a tangle of carrot-daikon pickle. Be somewhat spartan in the filling department; this shouldnt be a Dagwood-type sub, but rather a crusty roll with a few flavorful morsels inside. One of the beauties of this sandwich is that each bite is different than the last.Eat soon, while the pork is still warm and the cucumber still cold.Like this:Like Loading...Related