Caramelized Pork Bánh Mì

By • June 2, 2010 • 153 Comments



Author Notes: These Vietnamese sandwiches are the perfect fusion of French and Asian cuisines. Bánh mì are usually very inexpensive and come with many different types of fillings. But my favorite is this one, with juicy, seared pork that goes perfectly with the crunchy pickled and fresh vegetables. Pâté is typically in bánh mì and though I list it as optional, doesn’t french bread just taste great with pâté? - monkeymommonkeymom

Food52 Review: The caramelized pork could be a recipe all its own, but we sure do like it in this sandwich, as well. Bánh mì are often made with a rich and fatty grilled pork -- this seasoned pork tenderloin gives the sandwich character. Make sure you use a light airy roll with a crisp crust -- bánh mì is all about the interior. - A&MA&M

Serves 4-6

Caramelized Pork and Bánh mì Assembly

  • 1-1.5 pound pork tenderloin
  • 3 tablespoons Fish sauce
  • 2 tablespoons Maple Syrup
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 2 garlic cloves, minced
  • 1 slice ginger, minced
  • 1 green onion, sliced thinly
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 loaf sweet French baguette (thin) or french bread sandwich rolls. Try to get the kind of French bread with a crisp crust and tender light center.
  • red leaf lettuce
  • pickled carrot and radishes (see below)
  • sliced jalapeno chili peppers
  • cilantro
  • Pâté (optional, but recommended)
  • mayonnaise
  1. Cut tenderloin across the grain of the meat into ½ inch pieces. Flatten each piece to an even ¼ inch between two pieces of saran wrap using a meat pounder, rolling pin, or large bottle.
  2. Mix ingredients from fish sauce to black pepper. Taste and adjust seasoning – it should be sweet and savory so add more soy, salt, or sesame oil as you like. Add marinade to the meat and use your hands or large spoon to make sure all pieces of meat are coated in marinade. Marinate for 10-30 minutes.
  3. You can cook the pork on the grill outdoors (best) or indoors using a grill pan or cast iron pan, something that you can get very hot. Heat grill or grill pan to high and turn on that vent fan! Add vegetable oil to meat and stir to coat. Sear first side of meat until very dark brown on one side, then flip and sear on the second side. Be careful not to overcook it. The meat is thin so it cooks quickly, one or two minutes on each side.
  4. To assemble sandwiches, slice baguette and spread mayonnaise on one side, pâté on the other. Add lettuce, meat, pickled vegetables, cilantro and peppers. Dig in!

Pickled Carrots and Radishes

  • 1/4 pound baby carrots, peeled
  • 1 bunch red radishes, preferably breakfast radishes (daikon are more traditional. I just think red radishes are beautiful.)
  • 1/2 cup water
  • 1 cup apple cider vinegar
  • 1 tablespoon salt
  • 2 tablespoons sugar
  1. Slice carrots and radishes into quarters (or sixths for thicker guys) lengthwise. Mix all ingredients together. Taste for seasoning. Let stand as little as an hour or up to overnight. They keep for several days.
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Tags: banh mi, picnic, quick

Comments (153) Questions (7)

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Stringio

about 1 month ago James Edward Moody IV

Such an amazing recipe and very delicious!!

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5 months ago Margarita Uricoechea

This is the tastiest pork I have ever had! I can't wait to use this marinade recipe again! In fact, the pork tasted so nice that it was a shame to use it in a sandwich, where you couldn't appreciate its taste. I marinated 3 slices for about 90 minutes, but marinade would be enough for 4-5 slices I think. I eat low in salt and found the marinade perfect. I used the truffle mousse from Three Pigs sold at TJoes, ciabatta bread instead of baguette, did not have cilantro and forgot to add chilis. I love Banh Mi and in my case it didn't taste as expected, but I discovered a favorite recipe for pork served with rice and veggies. The pickled veggies are also nice on the side of any dish.

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6 months ago Jenny M

Hi monkeymom! I tasted the marinade (as you suggested) before putting it on the meat, but it tasted really salty, so I made the marinade again with only 1 Tbsp. of soy sauce. It still tasted salty, but I went with it anyway. Do you know if some of the saltiness will subside after it has been cooked? Can't wait to see how it turns out! Thank you for the recipe!!

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7 months ago Foodiewithalife

I'm going to start marinating this weekend... can't wait for these weeknight sandwiches!
Christina
www.foodiewithalife.com

Stringio

7 months ago Judy Noonan Harnum

Where is the recipe for the pate??

Monkeys

7 months ago monkeymom

This is my favorite pate: http://food52.com/recipes...

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10 months ago Lynn

Update from my review below: I made it for dinner last night and it was delicious. Marinating it from Sunday and having it for dinner on Wednesday was the perfect tasting saltiness for me. I wouldn't go any longer, if you prefer a less salty taste, make it a day before. The pork was so delicious and tender I just ate that on my own. However, I did include the following condiments I posted in my previous comment. I would eliminate the dill pickle. My jalapenos were pickled and hot and since I like things spicy I did keep a little mayo with a lot of sriacha. The red onions are really good as well as the pickled carrots.

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10 months ago Lynn

To one reviewer who asked how long could it marinate for? I marinated the pork on a Sunday night. On Tuesday I cooked up 2 slices to see if they were to salty. They weren't. Probably because I used low sodium soy sauce. They were tender and delicious. I will be cooking them up tonight, Wednesday, and have these delicious looking sandwiches for dinner. I plan on putting pickled jalepenos, thinly sliced red onion, thinly sliced dill pickle, pate and the hellman's mayo mixed with a little sriacha. I like spice. Oh, couldn't find daikon radish so I just marinated shredded carrots in the brine of the dill pickles.

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11 months ago Peter John

I made this in a hurry last night and even without the baguette (which I forgot to buy) and brown sugar (which I do not use) it was awesome! It was even better than I expected it to be! Kudos!

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about 1 year ago LynneT

I live alone. I finally made this for dinner tonight, and I have to confess I had TWO sandwiches. This recipe is definitely a keeper. I cooked all the meat, and will enjoy it tomorrow for lunch in another sandwich and on salads.

Stringio

about 1 year ago Star Simpson

Made these for dinner tonight, my husband loved them. He doesn't always care for Asian inspired food but loved these. Highly recommend that everyone give them a try. They are certainly going onto our dinner menu rotation.

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about 1 year ago MarkO

amazing........we've made em five times in the last month!!

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about 1 year ago Rebecca Vitale

Rebecca is a Recipe Tester for Food52

i just made the meat part... amazing! great texture, soft. saved some to marinate overnight.

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about 1 year ago Chelsey1818

The flavors are so delicious in this sandwich. I had never had Banh Mi before and now we make this monthly.

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over 1 year ago Freshgirl

I can't wait to make this. We love bahn mi sandwiches, but don't have a good local shop. This will make up for the long distance between us and our next trip to our favorite bahn mi shop in Seattle. And a resounding YES to adding jalapeño. It is the spicy crown to this salty, sweet, crunchy concoction.

Ozoz_profile

over 1 year ago Kitchen Butterfly

This was dinner and what a wonderful one it was! Everyone, I mean everyone ate with gusto! The meat was amazing, juicy, tender and very well flavoured, not to mention the amazing fact that it cooked in mere minutes. Thank you, thank you, thank you

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over 1 year ago Sandwich Funk

This sandwich was amazing! The pork was so tender and flavorful, and the pickled vegetables really add a nice touch. We made it with some green beans sautéed with shallots, and prepared it with a great playlist! Come check it out at www.sandwichfunk.com!

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over 1 year ago Sandwich Funk

This sandwich was amazing! The pork was so tender and flavorful, and the pickled vegetables really add a nice touch. We made it with some green beans sautéed with shallots, and prepared it with a great playlist! Come check it out at www.sandwichfunk.com!

Burnt_offering

almost 2 years ago Burnt Offerings

Just made these to take on a sailing picnic out on the Chesapeake Bay today. Found a great country pate at the market. They are fabulous! Such great flavors, and the pork is so sweet and tender. Perfect for sailing where you need something you can eat with one hand and hang on with the other! Served them individually on large ciabatta rolls that I baked to get the exterior crunchy. Everyone raved about them.

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about 2 years ago Tilly

This was simply delicious! I made it for Canada Day and everyone in the family loved it. We like a bit of spice in our food so I minced some scotch bonnet peppers into the marinade and it turned out wonderfully! Thanks monkeymom!

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about 2 years ago CarlaK

Just finished dinner and this sandwich was absolutely delicious. Couldn't find pâté easily so I subbed braunschweiger (aka liverwurst with bacon) which I bought in the supermarket and added a little vinegary cabbage/cole slaw instead of the radish. What a great interplay of flavors and textures!

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about 2 years ago jacobdrn

Planing on making this tonight. Has any one tried making with a flavored mayo?

Burnt_offering

almost 2 years ago Burnt Offerings

Yes - I made them with a sriracha mayo - fabulous.

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about 2 years ago jeanmarieok

We made these for dinner last night - a bastardized version, with pulled pork we seared off in a pan with the maple syrup/soy/ginger - came out great.

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about 2 years ago jenni.field

Just wanted to let you know that I'm featuring your fantastic sandwich in my Food52sday series this week. I've been highlighting a dish a week followed by my interpretation of the dish the following week. I'll be posting this time in 2 weeks, on May 8. I hope you stop by then to see how it went. Thanks for such a great sammy:) http://pastrychefonline...

Monkeys

about 2 years ago monkeymom

I'm so thrilled that you are inspired by this! I look forward to seeing your post. Thanks very much for letting me know.

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about 2 years ago jenni.field

Just wanted to let you know that I'm featuring your fantastic sandwich in my Food52sday series this week. I've been highlighting a dish a week followed by my interpretation of the dish the following week. I'll be posting this time in 2 weeks, on May 8. I hope you stop by then to see how it went. Thanks for such a great sammy:)

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about 2 years ago rederin

So very, very delicious. I somehow didn't see the bit about the pate, and it was still wonderful. Can't stop 'mmm-ing. Mmmm. For some reason, I've always hesitated about making my own cutlets. I actually took the time for this recipe, and it couldn't be quicker or easier. I used a cast iron skillet over high heat, and the pork browned beautifully. Mmmm.

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over 2 years ago catmudd

This was soooooo good. I made it last night and I'm so glad that I did. I think it was the best sandwich that I've ever had. Thank you very much.

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over 2 years ago catmudd

This was soooooo good. I made it last night and I'm so glad that I did. I think it was the best sandwich that I've ever had. Thank you very much.

Food52

over 2 years ago Manhattan Tart

We cooked the pork inside on the flat top with great results. The baguette heated while the pork cooked -- and it DOES cook quickly. I made Quick Pickled Onions (from Lastnightsdinner's Beef Salad recipe), skipped the lettuce and we all agreed that the jalapenos are a perfect addition. We didn't do pate but didn't miss it -- and felt a tiny bit healthier due to its absence. This is a PERFECT easy dinner that my family loves.

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over 2 years ago SuzanneM

This is one of our family favorites! It is such a treat. I usually make less of the pickle than suggested, and with much less liquid. For some reason, the pickle gets an unpleasant odor after a few hours, so I don't like leftovers, even though the flavor is still fine! What is great about this recipe is that my kids love it so much, I make extra and give it to them in their lunchbox the next day. Also, we are not pate or mayo eaters, but have found that ripe avocado is a great substitute in both flavor and texture.

Monkeys

over 2 years ago monkeymom

yum! avocado sounds great! Glad you enjoyed it and thanks for sharing your experience with the pickles.

Imag0027

over 2 years ago Miachef

Great...thanks for the tip! I'll definitely be making this again...and again...and again!

Imag0027

over 2 years ago Miachef

This recipe is fabulous...almost as good as the banh mi I get at my favorite Vietnamese sandwich shop in NYC! My only problem was that although the pork was delicious, it didn't carmelize like I expected...any help with this technique? Thanks for the yummy recipe!

Monkeys

over 2 years ago monkeymom

Hi there. My one suggestion is to use a very hot pan that can retain heat - like a cast iron one. Also, try not to crowd the pan when you put the pork in. The temp will drop when they go into the pan and overcrowding will not allow the juices to cook off quickly...so they don't caramelize as well. A grill pan works very nicely too!

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over 2 years ago Ansleyandanna

And try to shake off a good bit of the liquid? If still having problems you could try upping the sugar a tad. A grill pan would help alleviate the moisture too-- making caramelization (? hah) a little easier.

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over 2 years ago Ansleyandanna

And try to shake off a good bit of the liquid? If still having problems you could try upping the sugar a tad. A grill pan would help alleviate the moisture too-- making caramelization (? hah) a little easier.

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over 2 years ago Ansleyandanna

I make this pork and throw it on top of a salad.... my husband and his family went NUTS!!! It is delicious.

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over 2 years ago Ansleyandanna

I make this pork and throw it on top of a salad.... my husband and his family went NUTS!!! It is delicious.

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over 2 years ago CarolineCooks

I made this the other night for my husband and I. It was absolutely amazing. He went back for seconds and thirds. :) Thank you!

Stringio

almost 3 years ago marisa.bohar

Amazingly good! YUMMMM. I love the pickled carrots and radishes. Just the right amount of sourness. SO GOOD. Is there any nutritional information on this?

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about 3 years ago hatterasgirl

I've always thought that pate' was made from liver . Is that the same pate you are refferencing?

Monkeys

about 3 years ago monkeymom

Yes, it is. A thin smear is what i generally prefer. Hope you enjoy it!

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about 3 years ago jewlsher

Where do you get the pate or how do you make it? I love Banh Mi.

Monkeys

about 3 years ago monkeymom

Hi there! I can generally find pate at the store in the deli section. But there are several great pate recipes on food52 too. My favorite is this one: http://www.food52.com/recipes...

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about 3 years ago SuzanneRobin

Just got back from Southeast Asia and was really craving some Vietnamese flavors so I was thrilled to stumble upon this recipe!
Made this with a slight variation- I used leftover pulled pork (without sauce or seasoning). Added about 2/3 cup of water to the marinade, poured it over the cooked pork (I didn't end up using all of it) and cooked it for about 10 minutes in the oven on a low broil until the top was just a tiny bit crispy. Turned out incredibly delicious; the softness of the pulled pork was great in contrast to the pickled veggies and crispy bread crust. Also a great way to use up leftovers in a totally different way.

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about 3 years ago Angela

best dinner (and lunch leftovers) ever! we had the pork, pickled veggies, and herbs over rice and it was excellent! now I'm thinking we'll make these as sandwiches and take them on the plane next week. thanks!

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about 3 years ago sgpinson

Delicious! TOTALLY smoked up my apartment...but it was worth it!

Ry_400

over 3 years ago melissav

Thanks Monkey Mom. Good thinking with adding some stock while it braises. I love the recipe link you posted. That sounds amazing. I have two Berkshire pork butts in the freezer. I think I am going to make one weekend using your marinade and try the other one next weekend! I'll let you know how it turns out. Thanks again.

Ry_400

over 3 years ago melissav

Have you ever used this marinade on a pork butt? I want to try it for a casual pool/beach party this weekend. I am going to cook it the day ahead, shred it, and then reheat it on Sunday to serve with rice, butter lettuce, the pickled veggies, and a variety of sauces (for either rice bowls or lettuce wraps). Any thoughts on whether I should double, triple, or quadruple the marinade and long I should let it marinate? I was thinking 24-36 hours, then searing it, and then adding back to the marinade and cooking low and slow for several hours. Wondering if anyone else has tried this??

Monkeys

over 3 years ago monkeymom

HI melissa! I haven't used it on pork butt. The pork butt I usually get is around 4 lbs so I'd say tripling it would work. I would dilute it with some water or chicken stock for the braising. Another really great recipe for vietnamese style pulled pork (with lemongrass) is at the end of this. Please let me know how it works out! http://sundaynitedinner...

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about 3 years ago daisypom

Martha Stewart had a korean chef on her show and he made it with Pork Butt. The recipe is posted on her website.I think the pork butt might be more tender, but I don't know for sure. Cheers!

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over 3 years ago The DuelingDoctors

This is delicious. We made this for some friends the other night and they loved it. We added cucumbers, which are a traditional ingredient. Sooo good!

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over 3 years ago robert_sidonio_jr

Great recipe! Makes a mess in your pan but no big deal. Next time I will try it with some cilantro rice. This would work well with kimchi as well.

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over 3 years ago KatCooks

This is a fabulous recipe! Thank you for sharing it. We made the pork once as Bahn Mi and a second time served the pork with cumin rice. Looking forward to exploring other uses of this tasteful marinade.

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over 3 years ago Littlez

thanks for your ideas monkeymom.
i used dark mushroom soy sauce..
they were awesome! they completely scratched that itch as we were missing the vietnamese sandwiches of brooklyn and the east village.
and the pickled carrots (and the whole meal) were a huge hit with the kids.
any thoughts on a veggie option.. tofu? mushrooms?
we will definitely make them again soon. thanks again.
litttlez

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over 3 years ago Littlez

hi. i live in uganda.. we are excited to try your recipe but had a fruitless search for fish sauce today. any substitution ideas?

Monkeys

over 3 years ago monkeymom

Hi there. The fish sauce adds a slightly tangy, sweet, salty and fishy taste. So, the simplest thing would be to go with with replacing the 3Tbsp of fish sauce with 1Tbsp of soy sauce, 1 Tbsp of lime juice, 1 tsp of brown sugar and 1/2 tsp of salt. If you have Worcestershire sauce, maybe a 1 tsp of that too. There is a thread (or two) on foodpickle as well about substitutions: http://www.food52.com/foodpickle... and

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over 3 years ago Noah Sachs

This is my new favorite sandwich recipe. I followed this recipe almost exactly and it came out awesome! I love the maple syrup, sesame oil, combined with the flavor of radishes, cilantro, and mayo. Everything together makes for a great combo. I took a pic of my sandwich here http://www.flickr.com/photos... I first saw the recipe on the Huffington Post for food to serve for Super Bowl.

Monkeys

over 3 years ago monkeymom

Great picture! Really glad you enjoyed it and thanks for the feedback.

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over 3 years ago Carrie Oliver

This is one of the best things I've ever made, thank you. Even though the pork we bought was far too soft (to the point of being mushy), the texture and flavor overall was fantastic.

Monkeys

over 3 years ago monkeymom

Thank YOU! Glad it turned out despite the mushy pork.

Pamelalee

over 3 years ago pamelalee

I can't wait to try this. I was wondering...do you use toasted sesame oil? Thanks!


Monkeys

over 3 years ago monkeymom

Hi there. I use pure sesame oil, untoasted. I think using the toasted should be just fine though. It's a small amount either way, as it can be powerful stuff. Hope you enjoy it!

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over 3 years ago kirby

What type of pâté do you recommend?

Monkeys

over 3 years ago monkeymom

Hi kirby. I'm not too picky, but generally I buy one that is smooth, not the country style. I also like a thin smear of it as opposed to a big chunk. It shouldn't dominate. It should complement.

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over 3 years ago AnnP

Thanks Monkeymom! I've been on the search for the perfect Banh Mi recipe for several years and yours is by far the best!! We loved it and will be erasing all the other recipes that don't even come close.

Monkeys

over 3 years ago monkeymom

so happy AnnP that you enjoyed it!

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over 3 years ago fitsxarts

this was FABULOUS! and tenderloin's way less sketchy than what you get at a banh mi shop.

Monkeys

over 3 years ago monkeymom

glad you liked it!

Christine-28_small(1)

over 3 years ago cheese1227

Made this again. Still love it. And I love that my kids love it.

Monkeys

over 3 years ago monkeymom

you made my day! I love that your kids love it!

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almost 4 years ago Chef Jason Royal

This is amazing. I cant wait to make it. My wife and I are huge fans of Banh Mi. We live in Massachusetts about 2 hours from Boston, and we sometimes just take random trips to Chinatown just to get a Banh Mi then we just turn around and go back home.

Lnd_jen

almost 4 years ago lastnightsdinner

I'm curious to know what your favorite Boston spot for Banh Mi is. I work in the city (commute from Providence), and I usually hit 163 Vietnamese Sandwiches on Harrison.

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almost 4 years ago Chef Jason Royal

Thats the one. There is no better place to get them.

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about 4 years ago jazzdad

I made this for a friend and it received 5 star views from us both! She was quite impressed with the pickled veggies and the way the crunchyness was a nice additional note to the dish. I would definitely make this again!

Monkeys

about 4 years ago monkeymom

Fantastic! So glad it was a hit and thanks for letting me know!

Sausage2

about 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations! Such a yummy recipe.

Monkeys

about 4 years ago monkeymom

Thanks fiveandspice! Congrats on your recipe as well!

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about 4 years ago TasteFood

Congratulations, Monkymom. I had the experience of learning how to make a banh mi in a cooking class last year where I discovered how much I enjoy it. Your recipe takes it to a whole new level - yum!

Green_apple_card

about 4 years ago TasteFood

And I meant to write Monkeymom, but couldn't retrieve my typo/comment in time...:)

Monkeys

about 4 years ago monkeymom

Thank you TasteFood! So interesting that they are being taught in cooking classes. I am also frustrated by the inability to edit my many typos in comments I post!

Meat_helmet

about 4 years ago lechef

Congrats! This looks awesome...I will have to get some pork loin ASAP!

Monkeys

about 4 years ago monkeymom

Thanks lechef! I think I say this often on this site...I love pork!

Sunshine_in_my_glass

about 4 years ago Heena

Congratulations!!! I was hoping you'd win. Love the flavors.

Monkeys

about 4 years ago monkeymom

Thanks so much Heena and congrats on your win! It's a beauty.

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

Congrats!! As I wrote 14 days ago, this sounds delicious, I felt it back then that you had the winner...recipe is saved.

Monkeys

about 4 years ago monkeymom

Lapadia, thank you so. I look forward to seeing your recipes. I wanted to make your sandwich buns this weekend but ran out of steam. They are near the top of my list!

Me

about 4 years ago TheWimpyVegetarian

Yahhhhhhhh! Major, major congrats monkeymom on your fabulous pork sandwich! I'm so happy for you!

Monkeys

about 4 years ago monkeymom

Thanks ChezSuzanne!! I really appreciate your wonderful support!

Raquel4

about 4 years ago RaquelG

Congrats Monkeymom!!!! Made the pork tenderloin last night and it is FAB!! A big hit with my protein-loving husband and extra for sammies for me :) A wonderful foray into Vietnamese food.

Monkeys

about 4 years ago monkeymom

Thank you RaquelG! I'm so glad you guys tried it!! Your sandwich is beautiful, I can't wait to see more recipes from you.

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about 4 years ago thirschfeld

great job and congratulations monkeymom. A Big Bravo!!!

Monkeys

about 4 years ago monkeymom

Thanks so much thirschfeld!

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about 4 years ago Carrie Oliver

Ooh that looks good. I might have to break my "eat no white stuff" rule for that. Congratulations on the win!

Monkeys

about 4 years ago monkeymom

Thanks Carrie! The pork is great on its own too..maybe with brown rice and a salad? Hope you try it out.

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hip Hip Hooray monkeymom! Congratulations on the win.

Monkeys

about 4 years ago monkeymom

yippeeeeee! Thanks MrsL!

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about 4 years ago Foodelf

This looks incredible! I have recently taken to butterflying pork tenderloin, just slicing and opening up like a book. This allows the flavours of any marinade to permeate the larger surface area and the tenderloin cooks a lot faster - I can then slice, chop or cube for service any way I like.

monkeymom - Your recipe has shot to the top of my must make list.

Monkeys

about 4 years ago monkeymom

Your pork tenderloin technique sounds fantastic. I hope you submit it as a recipe so I can try yours!

Steve_dunn02

about 4 years ago Oui, Chef

I agree with A&M, the pork alone sounds like an amazing dish...throw in the picked veggies and the paté, and I'm swooning!

Monkeys

about 4 years ago monkeymom

Thank you very much Oui, Chef! Hope you try it...I can't wait to try your Shish Taouk, what an fantastic recipe.

Kk2

about 4 years ago kaykay

Doubled the recipe and made a two loaves worth of crowd of people. Served alongside an asian salad with miso dressing, chap chae Korean noodles, Thai shrimp potstickers, Kalbi, and more. It was the first dish to get polished off! Everyone loved it!

Kk2

about 4 years ago kaykay

Yikes...I meant to say-- Doubled the recipe and made two French loaves worth of sandwiches for a crowd of people!

Monkeys

about 4 years ago monkeymom

Oh, awesome! I am kicking myself though for not cutting out on work and coming over for the end of the school year feast. Plenty more chances for fun this summer...

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about 4 years ago HTAS-1

I made this tonight, and it was AMAZING!!!

Monkeys

about 4 years ago monkeymom

So glad you liked it!

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

My vote is in!

Monkeys

about 4 years ago monkeymom

I'm very happy you like it!

Lobster_001

about 4 years ago nannydeb

Congrats! I will definitely make this soon!

Monkeys

about 4 years ago monkeymom

Thanks nannydeb! Let me know how it goes.

Hilary_sp1

about 4 years ago Hilarybee

I made this last night with a few changes- I didn't have any maple syrup so I used Pineapple Juice and threw in some sesame seeds for good measure. I also mixed in some fresh mango with the jalapeno peppers and omitted the pate. It was soo delicious, my husband gobbled it up and declared it his favorite supper.

I hope next time I make it I will have maple syurp & pate.

Monkeys

about 4 years ago monkeymom

Fantastic! I'm so happy to hear you and your hubby liked it so much! Your subs sound like a great variation too.

Winnie100

about 4 years ago WinnieAb

This sounds so amazing! Congrats on being a finalist!

Monkeys

about 4 years ago monkeymom

Thanks Winnie! I'm very excited about it!

Me

about 4 years ago TheWimpyVegetarian

Congrats Monkeymom for being finalist this week!!! It looks amazing - i will definitely try this.

Monkeys

about 4 years ago monkeymom

Thank you CS! Please let me know how you like it.

Summer_2010_1048

about 4 years ago Midge

Love Bánh mì. Cannot wait to make your version.

Monkeys

about 4 years ago monkeymom

Thanks Midge! I'm looking forward to trying your beans.

Summer_2010_1048

about 4 years ago Midge

Made this for dinner last night and loved it. I wish I had paid more attention to your tips on bread,however. A dense baguette doesn't cut it.

Monkeys

about 4 years ago monkeymom

Thanks for your interesting comments SallyCan and AntoniaJames! I chose maple syrup for many of the reasons you have discussed already. I wanted something with some wetness, but honey is too thick and to me it also has a taste I can always discern. It is true that the maple flavor is not discernable itself in this recipe, but the combo gives the right sweetness and moisture level to coat all the thin pieces of pork. I remember long ago my mom told me of a quick recipe to mix matchstick size strips of pork, soy sauce, garlic, green onion and maple syrup for a quick stir fry. I thought it sounded strange but when I made it, it was delicious (though she cannot now remember having told me that!). I've also been really turned onto alternative sugars from Alice Medrich's Pure Dessert, where she encourages experimenting with different sugars. That being said, I think it is a fabulous idea to try palm sugar with this, particularly if you up the ginger.

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about 4 years ago SallyCan

Interesting note on maple syrup, Antonia. Maple syrup has such a distinct flavor...I was thinking that honey or palm sugar might be more subtle...

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This is so interesting . . . . I always taste honey, in anything to which it is added, no matter how much or little is added, but don't notice maple syrup in the same way. It must be a difference in taste buds. By the way, Mr. T. says, "Hi!"

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about 4 years ago SallyCan

Glad someone posted Bahn Mi ~ it was on all the lists of trendy foods for 2010. We have endless varieties available here in Northern Virginia. To me, it's not Bahn Mi without the pate. There seem to be quite a few comments from those who like the addition of maple syrup, but I was wondering why the maple syrup? No offense, but it seems out of place, and like it might compete with the other flavors, or even get lost...

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I've been using maple syrup a lot lately when I want to take just a bit off the sharpness of another ingredient. The flavor actually does get lost pretty easily, which makes it useful (i.e., in that it doesn't compete with other flavors you want to notice). I make my own vinegars, and use a lot of citrus, sometimes using both, to get a combination of their flavors, but meed to calm them down a bit. Maple syrup does that without adding too much noticeable sweetness. I haven't made this recipe . . . so this is just an observation on maple syrup.

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about 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Spectacular recipe! I've been teaching Bahn Mi At Home, and my students just devour the sandwiches (most have never had them.) I'm going to adjust my recipe to yours, for sure. Love the addition of the maple syrup. Yum Yum

Monkeys

about 4 years ago monkeymom

I'd love to see your recipe! It's great that you are teaching them, I think they are very easy to appreciate.

Christine-28_small(1)

about 4 years ago cheese1227

Pho I know, this I don't. Thanks for the introduction.

Monkeys

about 4 years ago monkeymom

Love pho. I've hear that some pho shops do banh mi, so look around and you might find it!

Monkeys

about 4 years ago monkeymom

I like the sound of that mayo mix. Seriously, submit your banh mi! Your cuban sandwich looks fantastic, by the way.

Parisian_squirrel

about 4 years ago sdr1959

That sandwich looks delicious, but I am "over-the-moon" about the radish-carrot salad recipe. That little, simple salad is one of my family's favorite things about Vietnamese cooking and I have never been able to properly replicate it at home. This recipe is slammin' and I have a big bowl of it in the fridge, waiting to be devoured on any sandwich they can think of. I used daikon instead of radish, though. Yum and thanks!!

Monkeys

about 4 years ago monkeymom

I'm so thrilled! This is a good starting point for pickling, but feel free to adjust the vinegar and sugar levels to your taste. I tend to pickle these guys for only a short time, they can be ready to eat in less than an hour!

Lnd_jen

about 4 years ago lastnightsdinner

I am drooling! Banh mi is one of my absolute favorites.

Monkeys

about 4 years ago monkeymom

Thanks LND! Cheap eats can be so good.

Zester_003

about 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Damn, that sounds good. You might think about substituting pork belly for the tenderloin. More fat and closer to the Vietnamese model.

Monkeys

about 4 years ago monkeymom

Street food pierino! Pork belly, yum yum. With a caramel like sauce, wouldn't that be good? Something to work on...

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about 4 years ago Loves Food Loves to Eat

Ah, you beat me to the banh mi! I'm putting up my grilled pork banh mi on Thursday!

Monkeys

about 4 years ago monkeymom

I can't wait to see it! The more banh mi the better...pork is my favorite!

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about 4 years ago Loves Food Loves to Eat

Actually, yours looks so amazing that I think I want to make this recipe MY go-to pork banh mi now! The only really big diff is that I mix sriracha and lime juice in with my mayo first!

Monkeys

about 4 years ago monkeymom

I like the sound of that mayo mix. Seriously, submit your banh mi! Your cuban sandwich looks fantastic, by the way.

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That is an awesome sandwich! thanks for the recipe.Going on my "to do" list.

Monkeys

about 4 years ago monkeymom

Thanks MrsL! Hope you like it!

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about 4 years ago healthierkitchen

Thanks for sharing this recipe - I'm really looking forward to making (and eating) this one!

Monkeys

about 4 years ago monkeymom

Thanks! Please let me know if you do and how it turns out.

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about 4 years ago lapadia

Sounds delicious, thanks for sharing…saved the recipe!

Monkeys

about 4 years ago monkeymom

Thank you lapadia! I was eyeing your sandwich buns, which I can't wait to try too.

Stringio

about 4 years ago testkitchenette

Oh my, that sounds delicious!

Monkeys

about 4 years ago monkeymom

Thanks testkitchenette! Your strawberry pie looks awesome, I love fresh strawberry pie.

036

about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Oh yum. Could you ake the pork in advance and have the whole thing chilled? I guess I will still enter my sandwich but this sounds like a winner! Well done!!!

Monkeys

about 4 years ago monkeymom

You can definitely make them and eat them later. These make great lunch box and picnic sandwiches wrapped up in some parchment or waxed paper. I have one in my lunch box today! (p.s., I put some onions in my pickle mix this time around, inspired by your barbacoa, yum!)

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about 4 years ago thirschfeld

one of my favorite foods. I don't usually see the addition of maple syrup but I imagine it would be a great compliment to the fish sauce. I like the pickled radishes too.

Monkeys

about 4 years ago monkeymom

I love the maple syrup, soy sauce, pork combo...I'm sure it is not typical! But my Vietnamese friend's family recipe has unagi sauce, so I thought, what the heck? Every family must have their own secret ingredients. Thanks!