Cast Iron
Caramelized Pork Bánh Mì
Popular on Food52
173 Reviews
Windischgirl
July 31, 2023
Def have to try this: Banh mi is a summer favorite, and there was great mourning in my household when the local banh mi hut closed during COVID. I’ve been craving these flavors!
Thank you for this recipe!
When my kids were teens I used to make lazy banh mi by tossing chicken or pork strips in jarred hoisin sauce and then charring then on a grill plate (to keep the pieces from falling through the grates) on the grill, serving on a baguette with sriracha mayo, shredded carrots and radishes, cuke strips, lettuce leaves, cilantro and basil. This also makes great spring rolls: same ingredients (except for mayo) on a rice paper wrap. Drizzle with some reserved (unused) marinade, roll and eat! Light yet satisfying and perfect on a hot day.
Thank you for this recipe!
When my kids were teens I used to make lazy banh mi by tossing chicken or pork strips in jarred hoisin sauce and then charring then on a grill plate (to keep the pieces from falling through the grates) on the grill, serving on a baguette with sriracha mayo, shredded carrots and radishes, cuke strips, lettuce leaves, cilantro and basil. This also makes great spring rolls: same ingredients (except for mayo) on a rice paper wrap. Drizzle with some reserved (unused) marinade, roll and eat! Light yet satisfying and perfect on a hot day.
cathy
August 17, 2023
You are my kind of meal prepper-tasty easy and on the fly, willing to go beyond easy when you have the time :)
cathy
June 11, 2023
Excellent and easy. Marinated for about 45 minutes and grilled pork tenderloin after cutting them and using mallet to thin down, 3 min each side on grill. It was wonderfully tender and tasty.
Hannah
January 9, 2022
I spent a good amount of time in Vietnam, and one of the things I loved most there was getting a steaming hot banh mi every morning. This recipe manages to recreate the unique flavors of that perfect sandwich - the caramelized pork doesn't try to be char siu pork, but it is just as good (in fact, I think it's better).
In my opinion, the banh mi is a perfect sandwich, and this version does not disappoint.
In my opinion, the banh mi is a perfect sandwich, and this version does not disappoint.
Simona
May 31, 2020
This recipe - and particularly the pork here - is absolutely delicious! Would without a doubt make this again.
Rey C.
October 14, 2019
Easily one of my favorite and most made recipes. Everything about this is great.
kiki
January 30, 2017
Love, Love, Love. Can't believe how fantastic this recipe is. And easy. I invited friends over for dinner and made this scrumptious recipe. All were impressed. I was pleased with how well the pate complimented the flavors. My twin 6-year old foodies loved it along with their picky eater buddy. I'll have to try to make my own bread next time. I've ruined recipes by marinating too long. It can truly kill the meat, so followed your short marinating time and it was perfect.
Elizabeth
June 1, 2016
I've made this many times over the last couple years and it never disappoints. I found a particularly fatty rolled pork loin at my supermarket last week - i sliced it thin and marinated it, and after grilling the fat streaks had kind of gotten a little melty and awesome, and the edges were brilliantly charred. We always close our eyes a little and swoon when we eat this. Also, I always make my own baguette for it (the popular no knead bread recipe from Jim Lahey) because I want something that has a hearty center. Well done!
Leslie C.
May 8, 2016
Made this for dinner last night, with cucumber rather than daikon radish that I couldn't source. Absolutely delicious, my husband claimed all the leftover pork for lunch the next day! The marinade was excellent, I can use it for multiple applications. Thanks!
Greg L.
March 10, 2016
I found the liver pate at a store that has Polish food if that helps. I found it did not have that overpowering liver taste. I had both the pork and chicken liver pate.
Laura V.
March 10, 2016
Thanks-I went ahead without the pate- started the bread last night, tonight I'm baking it. The pork is marinating and I made the pickles. Tomorrow just cook the meat!
Laura V.
March 9, 2016
I have had a chicken liver pate before, and I loved it! Even though I was NOT a liver lover it was great. But when I tried to make a pate it tasted horrible- Just so Liverish and yuck! Where can i get a good recipe, and which is better for a non liver lover- pork or chicken.?
stephanieRD
January 31, 2016
I made this recipe a LOT a couple years ago when I lived in Cleveland, where banh mi is very hard to come by. This was the answer to my prayers and I still turn to it for inspiration to come up with my own banh mi variation!
Liz
April 12, 2015
So good! We added siracha to the mayo and soaked jalapeño and red onion in red wine vinegar because we didn't have any picked options. It was amazing but we will do it by the book next time. Thank you Monkeymom!
David C.
January 31, 2015
You can also do jicama in place of pickled radishes. Whatever you do, leave the daikon alone. It will fill your house with the odor of an atomic fart.
Windischgirl
July 31, 2023
Really? I’ve never had an issue with a daikon, which I use to refer to a large, long white radish. Unless I have the wrong veg?
I have used raw baby white turnips as well, as a sub for radishes. It’s all about the crunch!
I have used raw baby white turnips as well, as a sub for radishes. It’s all about the crunch!
Carolyn
January 8, 2015
I LOVE this sandwich. Have made it several times and get excited each time. Thank you!
Margarita U.
February 24, 2014
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.
Jenny M.
January 28, 2014
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!!
Foodiewithalife
January 4, 2014
I'm going to start marinating this weekend... can't wait for these weeknight sandwiches!
Christina
www.foodiewithalife.com
Christina
www.foodiewithalife.com
Lynn
September 19, 2013
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.
Lynn
September 18, 2013
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.
Peter J.
September 10, 2013
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!
LynneT
July 3, 2013
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.
Star S.
June 24, 2013
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.
Rebecca V.
June 14, 2013
i just made the meat part... amazing! great texture, soft. saved some to marinate overnight.
Chelsey1818
May 29, 2013
The flavors are so delicious in this sandwich. I had never had Banh Mi before and now we make this monthly.
Freshgirl
January 1, 2013
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.
Kitchen B.
November 17, 2012
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
Sandwich F.
November 2, 2012
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!
Sandwich F.
November 2, 2012
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 O.
August 25, 2012
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.
Tilly
July 1, 2012
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!
CarlaK
July 1, 2012
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!
jeanmarieok
May 29, 2012
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.
jenni.field
April 24, 2012
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.com/blog/?p=4745
monkeymom
April 25, 2012
I'm so thrilled that you are inspired by this! I look forward to seeing your post. Thanks very much for letting me know.
jenni.field
April 24, 2012
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:)
rederin
April 22, 2012
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.
catmudd
February 22, 2012
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.
catmudd
February 22, 2012
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.
Manhattan T.
February 18, 2012
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.
SuzanneM
January 23, 2012
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.
monkeymom
January 23, 2012
yum! avocado sounds great! Glad you enjoyed it and thanks for sharing your experience with the pickles.
Miachef
January 19, 2012
Great...thanks for the tip! I'll definitely be making this again...and again...and again!
Miachef
January 16, 2012
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!
monkeymom
January 16, 2012
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!
Ansleyandanna
January 16, 2012
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.
Ansleyandanna
January 16, 2012
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.
Ansleyandanna
October 28, 2011
I make this pork and throw it on top of a salad.... my husband and his family went NUTS!!! It is delicious.
Ansleyandanna
October 28, 2011
I make this pork and throw it on top of a salad.... my husband and his family went NUTS!!! It is delicious.
CarolineCooks
October 27, 2011
I made this the other night for my husband and I. It was absolutely amazing. He went back for seconds and thirds. :) Thank you!
marisa.bohar
July 24, 2011
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?
hatterasgirl
July 11, 2011
I've always thought that pate' was made from liver . Is that the same pate you are refferencing?
jewlsher
July 10, 2011
Where do you get the pate or how do you make it? I love Banh Mi.
monkeymom
July 11, 2011
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/2269_the_most_requested_pate_ever
SuzanneRobin
June 21, 2011
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.
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.
Angela
June 15, 2011
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!
melissav
April 14, 2011
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.
melissav
April 13, 2011
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??
monkeymom
April 13, 2011
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.com/vietnamese-pulled-pork/
daisypom
June 5, 2011
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!
The D.
March 26, 2011
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!
robert_sidonio_jr
March 9, 2011
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.
KatCooks
February 20, 2011
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.
Littlez
February 12, 2011
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
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
Littlez
February 11, 2011
hi. i live in uganda.. we are excited to try your recipe but had a fruitless search for fish sauce today. any substitution ideas?
monkeymom
February 11, 2011
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/885-any-good-substitutes-for-f and
Noah S.
February 7, 2011
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/noahsachs/5427091188/ I first saw the recipe on the Huffington Post for food to serve for Super Bowl.
pamelalee
February 4, 2011
I can't wait to try this. I was wondering...do you use toasted sesame oil? Thanks!
monkeymom
February 5, 2011
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!
Chef J.
August 5, 2010
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.
lastnightsdinner
August 5, 2010
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.
jazzdad
June 18, 2010
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!
TasteFood
June 16, 2010
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!
TasteFood
June 16, 2010
And I meant to write Monkeymom, but couldn't retrieve my typo/comment in time...:)
monkeymom
June 17, 2010
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!
lapadia
June 16, 2010
Congrats!! As I wrote 14 days ago, this sounds delicious, I felt it back then that you had the winner...recipe is saved.
monkeymom
June 17, 2010
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!
TheWimpyVegetarian
June 16, 2010
Yahhhhhhhh! Major, major congrats monkeymom on your fabulous pork sandwich! I'm so happy for you!
RaquelG
June 16, 2010
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.
monkeymom
June 16, 2010
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.
Foodelf
June 13, 2010
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.
monkeymom - Your recipe has shot to the top of my must make list.
monkeymom
June 14, 2010
Your pork tenderloin technique sounds fantastic. I hope you submit it as a recipe so I can try yours!
kaykay
June 12, 2010
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!
kaykay
June 12, 2010
Yikes...I meant to say-- Doubled the recipe and made two French loaves worth of sandwiches for a crowd of people!
monkeymom
June 12, 2010
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...
Hilarybee
June 10, 2010
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.
I hope next time I make it I will have maple syurp & pate.
monkeymom
June 10, 2010
Fantastic! I'm so happy to hear you and your hubby liked it so much! Your subs sound like a great variation too.
TheWimpyVegetarian
June 10, 2010
Congrats Monkeymom for being finalist this week!!! It looks amazing - i will definitely try this.
monkeymom
June 5, 2010
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.
SallyCan
June 5, 2010
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...
AntoniaJames
June 5, 2010
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!"
SallyCan
June 5, 2010
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...
AntoniaJames
June 5, 2010
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.
MrsWheelbarrow
June 5, 2010
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
monkeymom
June 6, 2010
I'd love to see your recipe! It's great that you are teaching them, I think they are very easy to appreciate.
cheese1227
June 2, 2010
Pho I know, this I don't. Thanks for the introduction.
monkeymom
June 3, 2010
Love pho. I've hear that some pho shops do banh mi, so look around and you might find it!
monkeymom
June 3, 2010
I like the sound of that mayo mix. Seriously, submit your banh mi! Your cuban sandwich looks fantastic, by the way.
sdr1959
June 2, 2010
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!!
monkeymom
June 3, 2010
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!
Loves F.
June 2, 2010
Ah, you beat me to the banh mi! I'm putting up my grilled pork banh mi on Thursday!
Loves F.
June 2, 2010
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!
monkeymom
June 3, 2010
I like the sound of that mayo mix. Seriously, submit your banh mi! Your cuban sandwich looks fantastic, by the way.
healthierkitchen
June 2, 2010
Thanks for sharing this recipe - I'm really looking forward to making (and eating) this one!
testkitchenette
June 2, 2010
Oh my, that sounds delicious!
monkeymom
June 2, 2010
Thanks testkitchenette! Your strawberry pie looks awesome, I love fresh strawberry pie.
aargersi
June 2, 2010
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!!!
monkeymom
June 2, 2010
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!)
thirschfeld
June 2, 2010
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.
monkeymom
June 2, 2010
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!
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