Grilled Pork Báhn Mì Sandwich
My two youngest sisters have been on the hunt for the perfect Báhn Mì for years. A magnificent Asian sandwich with layers of meat, slaw, cucumbers and jalapenos, this Grilled Pork Báhn Mì Sandwich hit the mark!
Grilled Pork Báhn Mì Sandwich
It is probably no surprise to you all that we don’t have a favorite Vietnamese haunt. Pizza, yes, but anything more exotic than that, no. In fact, I’m more than a little shocked that I served this Asian sandwich to the picky hubby and he was an instant fan.
Of course, his version was sans jalapenos, cucumber and daikon. I still call this a victory. The tantalizing aroma of the pork, as I pulled it off the grill, was my first clue I was on to something pretty remarkable. This grilled pork báhn mì sandwich was a winner!
A Western Báhn Mì Sandwich
A Báhn Mì Sandwich is actually Asian Fusion food developed when the French colonized areas of Southeast Asia. The French elements of baguettes, mayo and pate were combined with local Vietnamese fare, such as carrots, daikon, cukes and cilantro.
I decided not to hunt down any Vietnamese bread, typically made with rice flour and went with a supermarket baguette. I nixed the paté, too, avoiding an investment in a component that might be rejected by the more persnickety palates in the family. I breathed a sigh of relief when this diddy got thumbs up from the family.
More Marvelous Asian Dishes:
- Pad Thai by Curious Cuisiniere
- Vietnamese Flank Steak by Bobbi’s Kozy Kitchen
- Asian Pork Tacos
- Korean Grilled Flank Steak
- Asian Beef with Peppers
- More Main Dish Recipes
Pickled Carrots and Diakon Radish
- 1/2 cup sugar
- 1/2 cup champagne vinegar (may substitute white vinegar)
- 1 teaspoon kosher salt
- 1 1/2 cups julienned peeled carrots and daikon radish
For grilled pork
- 1 pound pork loin roast, frozen for an hour or two, then sliced thinly
- 2 cloves garlic, crushed
- 2 tablespoons fish sauce
- 1 tablespoon freshly ground black pepper
- 2 tablespoons finely chopped onion
- 1/4 cup canola oil
- 1 teaspoon toasted sesame oil
- 1 thin crusted baguette
- Soy sauce
- English cucumber, sliced thinly the diagonal
- 2 jalapenos, thinly sliced or candied jalapenos
- Fresh cilantro leaves
- Make pickled vegetables. In a small saucepan, mix together sugar, vinegar and salt. Heat till sugar and salt have dissolved, then remove from heat and add vegetables. Mix to combine and allow to stand till vegetables soften, at least 30 minutes. Drain before using.
- Mix together marinade ingredients in a large zip-loc bag. Add pork and seal. Mix so that pork is covered with marinade and put in fridge for at least an hour.
- When pork has marinated at least an hour, grill pork till browned on both sides.
- Slice the baguette, then generously spread mayonnaise on the bottom of the baguette. Sprinkle mayo with soy sauce.
- Layer with pork, drained pickled vegetables, cucumber slices, fresh or candied jalapeno slices, fresh cilantro. Smear mayo on top half of baguette. Cut baguette into thirds and serve.
Freezing the pork for at least an hour allows it to firm up and makes it easier to slice thinly. You may wish to remove some of the interior bread to make room for the fillings.
Total time does not include freezing time or marinating time.
Amount Per Serving: Calories: 755Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 92mgSodium: 2066mgCarbohydrates: 80gFiber: 6gSugar: 34gProtein: 41g