Vietnamese · Lunch
Vietnamese Pork Sandwich
Bánh mì on a crisp baguette with garlic and five-spice pork shoulder seared until charred, layered with pickled daikon and carrot, fresh cucumber, cilantro, jalapeño and mayonnaise. Sharp, savory, herbal and cooling flavours in a handheld sandwich.
$4
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
615Calories
34.2gProtein
24.6gFat
62.8gCarbs
15.1gSugar
4.3gFiber
1580mgSodium
93mgChol
5.9gSat Fat
760mgPotassium
85mgCalcium
3.6mgIron
0.7mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
spice-route
all-time-classics
Instructions
1
Prep
Slice pork shoulder thinly against the grain. Mince garlic. Combine pork with garlic, fish sauce, five-spice and brown sugar until coated evenly.
2
Marinate
Let pork sit at room temperature for 20 minutes so the marinade penetrates the meat.
3
Pickle
Toss julienned daikon and carrot with rice vinegar and sugar. Set aside to quick-pickle for about 20 minutes until translucent.
4
Sear
Heat vegetable oil in a skillet over medium-high heat and sear the pork for 5 to 6 minutes, turning occasionally, until edges char and meat is cooked through.
5
Build
Split the baguette roll and toast it cut-side down over medium heat for 1 to 2 minutes until crust crisps. Spread mayonnaise on both sides. Layer pork, drained pickled vegetables, cucumber, cilantro and jalapeño. Press closed and cut diagonally in half to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp Chinese five-spice
- 2 tsp2 tsp brown sugar
- 3.6 oz100g daikon
- 2 oz56g carrot
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar
- 22 small baguette roll, about 5 oz (140g)
- 2 tbsp2 tbsp mayonnaise
- 66 cucumber slices
- 4 sprigs4 sprigs cilantro
- 44 jalapeño slices
- 2 tsp2 tsp vegetable oil
