These guys are packed with flavor. They are so stinkin good. Tangy, crunchy pickled veggies + sweet, smoky pork + savory sauce + herbs. And when you break up the steps, Banh Mi’s are super manageable. Make the pickled veggies and sauce the night before or morning of. Marinate the pork in the afternoon. Then assemble the sandwiches for dinner in a snap. —simmering essence
crusty rolls or baguette
persian cucumbers, sliced
washed mint leaves
washed cilantro sprigs
daikon radish, peeled and cut into matchstick size pieces
large carrots, peeled and cut into matchstick size pieces
Cut this veggie recipe in ½ if you can’t see yourself using these for future sandwiches–this makes an abundance. Place the cut radish and carrots in a colander. Sprinkle 1 tablespoon of sugar and 1 tablespoon of salt over the veggies and mix with your hands. Let sit for 10 minutes, then rinse under running water. Make your brine: pour water and vinegar into a jar or sealable container. Add 2 tablespoons of sugar and 1 tablespoon of salt, mixing to dissolve. Add the veggies to the container and give a little shake or mix. Keeps well in the fridge for a few weeks (although they do have a bit of a smell ;).
Combine the mayo, sauces, and chives in a small container and keep covered in the fridge until ready to use.
Mix all the ingredients but pork in a large sealable bowl or ziplock. Add the pork and make sure each piece is covered in the marinade. Keep in the fridge at least one hour or until ready to use.
Heat a large, heavy bottomed skillet over high heat. When the skillet is nice and hot, pour a tablespoon of oil into the pan. Lay the pork pieces in the skillet without overlapping. They will cook quickly! Turn and sear on the other side. Sear in batches until all the pork is cooked.
Slice the rolls in half and spread with a nice layer of sauce. Layer on pork, pickled veggies, cucumbers, mint, and cilantro. Enjoy!