Ingredients with Measurements:
- 1 lb pork shoulder, thinly sliced
- 1 lb chả lụa (Vietnamese pork sausage), sliced
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 1/4 cup brown sugar
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced shallot
- 1 tbsp lemongrass, finely chopped
- 1 tsp black pepper
- 4-6 French bread rolls
- 1/2 cup mayonnaise
- 1/2 cup pickled carrots and daikon
- 1/2 cup cucumber, thinly sliced
- 1/2 cup cilantro leaves
- 1 jalapeño, thinly sliced
Special equipment needed:
- Grill or grill pan
- Food processor or mortar and pestle
- Large bowl
Step-by-step instructions:
1. In a large bowl, mix together soy sauce, fish sauce, brown sugar, vegetable oil, garlic, shallot, lemongrass, and black pepper. Add pork and chả lụa to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat grill or grill pan to medium-high heat. Remove pork and chả lụa from marinade and grill for 3-4 minutes on each side or until cooked through.
3. Slice the French bread rolls in half lengthwise and spread mayonnaise on both sides.
4. Layer the pickled carrots and daikon, cucumber, cilantro, jalapeño, grilled pork, and chả lụa on the bottom half of the bread.
5. Close the sandwich with the top half of the bread and press down gently.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-15 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 600
Fat: 28g
Carbohydrates: 50g
Protein: 35g
Sodium: 2000mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork tenderloin.
- Chả lụa can be substituted with Chinese sausage or ham.
- Pickled carrots and daikon can be substituted with pickled radish or pickled onions.
Variations:
- Add sliced avocado or fried egg for extra flavor and texture.
- Use baguette instead of French bread rolls for a more traditional banh mi.
- Substitute the pork and chả lụa with grilled chicken or tofu for a vegetarian option.
Tips and tricks:
- To make pickled carrots and daikon, mix equal parts of rice vinegar, sugar, and water in a bowl. Add julienned carrots and daikon and let it sit for at least 30 minutes.
- If using a mortar and pestle to make the marinade, pound the garlic, shallot, and lemongrass first before adding the other ingredients.
- To prevent the bread from getting soggy, spread a thin layer of butter or pâté on the bread before adding the mayonnaise.
Storage instructions:
Store leftover grilled pork and chả lụa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the grilled pork and chả lụa in a microwave or oven until heated through.
Presentation ideas:
Serve the banh mi on a wooden board or platter with a side of pickled vegetables and a sprinkle of chopped peanuts.
Garnishes:
Garnish with extra cilantro leaves and sliced jalapeño.
Pairings:
Pair with a cold Vietnamese iced coffee or a refreshing glass of lemonade.
Suggested side dishes:
Serve with a side of Vietnamese spring rolls or a bowl of pho.
Troubleshooting advice:
- If the pork and chả lụa are sticking to the grill, brush the grill with oil before grilling.
- If the bread is too hard, lightly toast it on the grill or in a toaster.
Food safety advice:
- Marinate the pork and chả lụa in the refrigerator to prevent bacterial growth.
- Cook the pork and chả lụa to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Banh mi is a Vietnamese sandwich that originated during the French colonial period in Vietnam. It is a fusion of French baguette and Vietnamese ingredients such as pickled vegetables, cilantro, and chả lụa.
Flavor profiles:
The banh mi is a perfect balance of sweet, sour, salty, and spicy flavors. The marinade for the pork and chả lụa is a combination of soy sauce, fish sauce, brown sugar, garlic, shallot, lemongrass, and black pepper.
Serving suggestions:
Serve the banh mi as a quick and easy lunch or dinner option. It is also a great option for picnics or outdoor gatherings.
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Region: Vietnamese