recipe
Lemongrass Pork Banh Mi
by Brava Chef Travis
Bánh mì, or Vietnamese sandwiches, became a popular street food in Saigon during the 1950s. Fun fact: French occupation introduced the baguette to Vietnam in the mid-19th century. The classic sandwich is a crispy baguette stuffed with pate (another French import) and roasted meats, garnished with pickles, cilantro and jalapeño slices. Brava Chef Travis’s introduction to bánh mì came when he was a young culinary student in the early 2000s. San Francisco’s Tenderloin neighborhood is home to Saigon Sandwich - consistently rated the best bánh mì in The City. If you find yourself on Larkin Street and see a line out the door, chances are that’s Saigon Sandwich. There are an endless array of fillings - roasted pork, pate, 5-spice chicken, etc. - but Chef Travis skipped the pate and used lemongrass marinated pork for this version. The pickles and marinade are adapted from Andrea Ngyuen’s Into the Vietnamese Kitchen cookbook.
Ingredients
- Pickles:
- 1.0 count large carrot, peeled and cut into thick matchsticks (or about 1½ cups shredded carrots)
- 1.0 daikon, peeled and cut into thick matchsticks
- 1 teaspoon kosher salt
- 2 teaspoons plus ½ cup sugar
- 1.5 cups distilled white vinegar
- 1.0 cups lukewarm water
- Pork:
- 1.0 count shallot, finely chopped
- 1.0 count clove garlic, thinly sliced
- 1 teaspoon brown sugar
- ⅛ teaspoon kosher salt
- 1.0 teaspoons black peppercorns
- 1.0 teaspoons fine shrimp sauce (optional)
- 2.0 teaspoons fish sauce
- 2 tablespoons vegetable oil
- 1.0 count stalk lemongrass, trimmed and finely chopped
- 1.0 boneless pork shoulder, cut into ¼-inch strips
- Sandwich:
- 2.0 count petite baguette rolls
- mayonnaise
- Maggi Seasoning sauce
- roasted lemongrass pork (above)
- 6.0 count thin cucumber strips (or wedges)
- 5.0 count cilantro sprigs
- 8.0 count thin jalapeño slices
- 0.25 cups pickles (above), drained
- cooking oil
- extra virgin olive oil
- kosher salt and black pepper
- butter
- cooking spray
Equipment
Brava metal tray
colander
mixing bowls
mortar and pestle (or food processor)
2-quart storage container
Nutrition Information
Allergens: None
Instructions
-
1
Make pickles
- In medium bowl, toss together carrot, daikon, salt and 2 teaspoons sugar and rest at room temperature for about 20 minutes to expel excess water.
- After 20 minutes, drain and rinse carrots and daikon in colander; transfer to 2-quart storage container.
- In medium bowl, whisk together remaining sugar, vinegar and water; stir until sugar dissolves.
- Pour brine over vegetables, cover and refrigerate for at least an hour.
- Pickles can be stored refrigerated for up to 4 weeks.
-
2
Marinate pork
- Combine shallot, garlic, brown sugar, salt and peppercorns in mortar (or food processor) and pound to a paste.
- Add shrimp sauce (if using), fish sauce, vegetable oil and lemongrass; stir well.
- Toss pork with marinade and refrigerate for at least one hour (or up to 24 hours).
-
3
Toast baguette rolls
- Place baguette rolls in Zones 1, 2 and 3 of Brava metal tray.
- Slide metal tray into bottom shelf and press green button to begin toasting for 3 minutes 30 seconds.
- When Brava notifies you, remove rolls and set aside.
-
4
Cook pork
- Spread pork evenly on Zones 1, 2 and 3 of Brava metal tray.
- Slide metal tray into top shelf and press green button to begin cooking.
-
5
Assemble sandwiches
- Meanwhile, slit bread lengthwise, making sure you don’t cut all the way through.
- Spread some mayonnaise on both sides of bread and drizzle with a few shakes of Maggi Seasoning sauce.
- Layer sandwiches with pork, cucumber, cilantro sprigs, jalapeño and pickles.
- Cut sandwiches in half crosswise and serve.