Bahn Mi for me
We have a lovely french bakery within walking distance from our house and they make a mean Bahn Mi, but their hours are somewhat limited relative to my schedule so I don’t always get to call upon them. This is a riff on their sandwich, but a few tweaks of my own. The actual production time is pretty short, but there is a bit of passive time so start a bit earlier than you think.
Cilantro and daikon would be welcomed additions here, but I didn’t have on hand. Also, adding a little spice through Thai peppers, jalapenos, or just sriracha would lovely, but not required.
Bahn Mi
Thai influenced sandwich that is quick to make and packs tons of tasty flavors.
Ingredients
- 0.5 lbs Pork loin
- 1 tbl Soy sauce I used dark soy, but light would work as well.
- 1 tbl Fish sauce
- 1 tsp Sesame oil
- 1/2 tsp Veggie oil
- 1 clove Crushed garlic I like garlic so I view 1 as thumb size. Finely shop, then crush with your knife blade.
- 1 tbl Brown sugar I used dark, but light or dark should work.
- 1/2 cup Pickles I used homemade dill (I'll post the recipe).
- 1/2 cup Matchstick carrots Should be about two regular sized carrots
- 1/2 cup Rice vinegar
- 1 tbsp Sugar I used regular white sugar.
- 1 tbsp Water
- 1/2 tsp Salt I have come to like Diamond Crystal over Mortons.
- 2 6" in Baguette
- 2 tbsp Canola oil or any light flavored, high smoke point oil
- 1/2 cup Frisee lettuce or non conventional lettuce.
- 2 tbsp Kewpie mayo Regular mayo will work to, but this is preferred.
Instructions
- I brined my pork, but that is optional. If you want to go that route, its about a 1:16 ratio of salt to water. Regardless, slice the pork thin, between 1/8 – 1/4 inch thick.
- Mix soy, fish, sesame, veggie, sesame, veggie, garlic and brown sugar. When well mixed, add pork and stir until well covered. Cover in plastic wrap and into the fridge. Let it marinate for at least 30 min.
- Cut carrots into matchsticks.
- Mix rice vinegar, sugar, water, and salt together in a non-reactive bowl. Once sugar and salt are disolved, add carrots, cover in plastic wrap and into the fridge.
- Heat your wok or skillet on medium to med-high. Add oil, and when shimmering/lightly smoking add in the meat – don't crowd so do it in batches if necessary. I did it in two in my small wok. Cooking times will vary, but you should cook between 1-3 min per side. Pick a volunteer piece to be your test case if you need to sample or cut into. Move to a plate when finished. Pile it up to help with the residual heating, but does not need to stay hot.
- Lightly toast your baguettes.
- Let your baguettes cool slightly, then cover with kewpie mayo. Add pork, frisee, carrots and pickles.
- Smash closed and enjoy!
Nutrition
Calories: 551kcalCarbohydrates: 48gProtein: 30gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 2528mgPotassium: 644mgFiber: 3gSugar: 17gVitamin A: 349IUVitamin C: 6mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!
