Vietnam · Vietnam

Bánh Mì Thịt Nướng (Vietnamese Grilled Pork Baguette)

Name: Bánh Mì Thịt Nướng (Vietnamese Grilled Pork Baguette)
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: pork shoulder, sliced 700 g; baguettes 4 pieces; pork pâté 100 g; pickled carrot and daikon 200 g; cucumber, sliced 100 g; fresh cilantro 20 g; scallions, sliced 30 g; garlic, minced 15 g; fish sauce 30 ml; sugar 25 g; honey 30 g; vegetable oil 30 ml

Grilled pork in a crisp baguette with pickles and pâté.

260 minutes · 4 servings · Moderate

This is the version built around pork, and the marinade does the work: it is grilled over charcoal until the sugar in it has caramelised and the thin edges of the meat have charred. The pâté inside the baguette is not optional and not a French holdover, because it supplies the richness that the pickles and chilli cannot. It is assembled to order, one sandwich at a time.

Ingredients

pork shoulder, sliced700 g
baguettes4 pieces
pork pâté100 g
pickled carrot and daikon200 g
cucumber, sliced100 g
fresh cilantro20 g
scallions, sliced30 g
garlic, minced15 g
fish sauce30 ml
sugar25 g
honey30 g
vegetable oil30 ml

Directions

1
Marinate pork with garlic, fish sauce, sugar and oil 4 hours.
2
Grill over charcoal 12 minutes until charred and 71C internal.
pork is charred and cooked through
3
Toast the baguettes 3 minutes until crisp.
4
Spread pâté; fill with pork, pickles, cucumber, cilantro and scallions; brush with honey.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content