Banh Mi

Ingredients

• 4 Vietnamese baguettes or French rolls
• 1 lb pork shoulder, thinly sliced
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 large carrot, julienned
• 1 large daikon radish, julienned
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 1 cucumber, thinly sliced
• 4 sprigs fresh cilantro
• 2 jalapeños, thinly sliced
• Pâté (optional)

Instructions

1. Make quick pickles by combining carrot and daikon with rice vinegar, sugar, and salt. Let sit for 20 minutes.
2. Mix soy sauce, fish sauce, brown sugar, and garlic for marinade. Marinate pork slices for 15 minutes.
3. Heat oil in a skillet over medium-high heat. Cook marinated pork for 6-8 minutes until caramelized and cooked through.
4. Mix mayonnaise and sriracha to create spicy mayo.
5. Slice baguettes lengthwise, leaving one side attached. Remove some bread from inside to create space for filling.
6. Toast baguettes cut-side down in a dry pan for 2-3 minutes until golden.
7. Spread pâté on the bottom half of each baguette if using, then spread spicy mayo on the top half.
8. Layer cooked pork, pickled vegetables, cucumber slices, cilantro, and jalapeños in each baguette.
9. Close sandwiches and serve immediately.