Banh mi's are one of our all-time favorite sandwiches and Rusty from Pine Street Market sure knows how to make a quick, easy, and delicious one! This is his recipe for the perfect banh mi, complete with Pine Street Market's slow-cooked pulled pork, which you can order with your next G&G delivery in our local market.
Fun fact: 'Banh mi' is the Vietnamese word for bread! The banh mi is a classic Vietnamese sandwich of a crisp, fluffy baguette, savory pork & bright, vibrant pickled vegetables.
This recipe makes 4 servings.
- ½ C carrot, shredded or thinly sliced
- 1 cucumber, thinly sliced
- ½ red onion, thinly sliced
- 1 tsp sugar
- ½ tsp red pepper flakes
- ½ tsp salt
- 3 Tbsp rice vinegar
- 2 pkg (1 lb) Pine Street Market pulled pork
- 3 Tbsp hoisin sauce
- 1 Tbsp fish sauce
- 2 garlic cloves, minced
- 4 TGM Bread mini baguettes
- ¼ C mayonnaise
- ½ C cilantro
- 1 jalapeño, sliced into rings
- Preheat oven to 350°F
- In a large mixing bowl, combine carrot, cucumber, onion, sugar, red pepper flakes, salt & 2 Tbsp of rice vinegar, then stir to combine and rest on the countertop for 15 min
- While vegetables are marinating, heat pork, hoisin, fish sauce, garlic & remaining rice vinegar in a small saucepan over med heat
- Bring to a simmer, then reduce heat to low and cook for 10 min
- As the pan simmers, break up the pork with a spatula, add salt to taste, and add a splash of water if the pan gets too dry
- While pork is simmering, slice baguettes lengthwise to open like a hotdog bun, then toast in the oven for 5 min
- To assemble, spread mayonnaise on the inside of bread, add an even layer of the pork, top with pickled vegetables, cilantro, and jalapeño. Enjoy!