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Recipe Appetizing Banh Mi (Vietnamese Pulled Pork Sandwich)

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Banh Mi (Vietnamese Pulled Pork Sandwich).

Banh Mi (Vietnamese Pulled Pork Sandwich) You can have Banh Mi (Vietnamese Pulled Pork Sandwich) using 35 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Banh Mi (Vietnamese Pulled Pork Sandwich)

  1. It’s of Sandwiches.
  2. Prepare of Hoagie Buns (or more traditionally, a baguette).
  3. You need of Mayonnaise.
  4. Prepare of English Cucumbers, peeled and sliced.
  5. You need of Cilantro sprigs.
  6. You need of Pulled Pork (see below).
  7. It’s of Pickled Daikon & Carrots (see below).
  8. Prepare of Pulled Pork.
  9. It’s of Pork Shoulder (Butt) Roast – 3 to 4 pounds.
  10. Prepare of Dry Rub.
  11. You need of 5-Spice Powder.
  12. Prepare of Salt.
  13. Prepare of Black Pepper.
  14. It’s of Granulated Garlic.
  15. It’s of Tumeric.
  16. Prepare of Corriander.
  17. It’s of Cayenne Pepper.
  18. You need of Turbinado (Raw) Sugar.
  19. You need of Sauce.
  20. It’s of Vegetable Oil.
  21. It’s of Red Curry Paste.
  22. It’s of Granulated Garlic.
  23. You need of Ground Ginger.
  24. Prepare of Ground Chili Paste.
  25. It’s of Fish Sauce.
  26. You need of Sweet Chili Sauce.
  27. It’s of Lime Juice.
  28. It’s of Pickled Daikon & Carrots (Do Chua).
  29. It’s of Seasoned Rice Vinegar.
  30. You need of White Vinegar.
  31. You need of Sugar.
  32. You need of Ground Chili Paste.
  33. Prepare of Cilantro, chopped.
  34. You need of Daikon, julienned (or radish).
  35. You need of Carrot, julienned.

Banh Mi (Vietnamese Pulled Pork Sandwich) instructions

  1. Combine all ingredients for dry rub and mix thoroughly..
  2. Apply dry rub liberally to pork roast..
  3. Place pork in preheated smoker or grill set up for indirect cooking..
  4. Cook at 225-250°F until meat reaches an internal temperature of 195-200°F..
  5. While meat is cooking, prepare the Do Chua by placing all ingredients except the carrots and radish into a saucepan over low heat until the sugar has disolved..
  6. Allow pickling liquid to cool, then poor over the julienned vegetables..
  7. Allow to soak for at least 4 hours (overnight is better).
  8. Prepare the sauce by placing the vegetable oil in a saucepan over med-high heat..
  9. Add the curry paste and sautee for 3-5 minutes until fragrant..
  10. Add the garilc, ginger, and chili paste and cook for 1 minute..
  11. Add the lime juice, fish sauce, and sweet chili sauce and simmer until slightly thickened..
  12. When the pork has finished cooking, remove from the smoker, and allow to rest for 15-20 minutes..
  13. After resting, remove the bone and shred the pork with two forks, then ad sauce and mix thoroughly..
  14. To assemble the sandwiches, lightly toast the bread or buns..
  15. Spread mayonnaise on bun.
  16. Layer ingredients on the bread: English cucumbers, pulled pork, pickled daikon & carrots, cilantro sprigs..

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