Name: Bridge View Taverns VIETNAMESE PORK BAHN MI Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 0.5 cups English cucumber; 0.5 cups daikon radish, julienned; 0.25 cups carrot, julienned; 3 tbs rice vinegar; 2 tbs water; 1 tbs granulated sugar; 1 tsp salt; 12 oz pork shoulder or pork loin, thinly sliced; 1.5 tbs light soy sauce; 1 tbs fish sauce; 1 tbs sugar; 2 cloves garlic, minced; 1 tbsp shallot, minced; 1 tsp vegetable oil; 0.25 tsp black pepper; 0.25 tsp optional: red chili flakes; 3 tbs mayonnaise; 1 tbs hoisin sauce; 0.5 tbs sriracha; 0.5 tsp lime juice; 1 each fresh-baked wedge (crusty French-style roll or small baguette), halved lengthwise; 0.25 cups fresh cilantro leaves; 0.25 cups cucumber rounds or ribbons; 1 tsp butter or oil for toasting

Method

Pickled Vegetables

Prepare vegetables

Trim and julienne the daikon and carrot into matchsticks about 2–3 inches long. Slice the cucumber into 1/8–1/4-inch rounds or thin ribbons.

In a small bowl, whisk rice vinegar, water, sugar, and salt until sugar dissolves. Taste and adjust — it should be pleasantly tangy and slightly sweet.

Place the prepared vegetables in a jar or bowl and pour the pickling liquid over them. Press down so liquid covers vegetables. Let sit at room temperature for 15–20 minutes, or refrigerate for up to 2 hours for a crisper bite. Drain before assembling.

Vietnamese BBQ Pork

Marinate pork

In a bowl, combine soy sauce, fish sauce, sugar, minced garlic, minced shallot, vegetable oil, black pepper, and optional chili flakes. Stir until sugar mostly dissolves. Add thinly sliced pork and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours for more flavor.

Heat a skillet or grill pan over medium-high heat. Add a thin film of neutral oil if pan is dry. When hot, add pork in a single layer (work in batches if needed). Cook without moving for 1–2 minutes to get caramelization, then stir or flip and continue cooking 2–3 minutes until pork is cooked through and edges are nicely browned. Total cook time will be ~4–6 minutes depending on thickness.

Remove pork to a plate and let rest 2 minutes. If there is excess pan liquid, cook it down for 30–60 seconds to concentrate flavors and spoon over pork.

Sauce & Condiments

Make the Vietnamese-style BBQ sauce by whisking together mayonnaise, hoisin sauce, sriracha, and lime juice until smooth. Taste and adjust heat or tang to preference. Keep refrigerated until ready to assemble.

Assembly & Garnish

Preheat a skillet or griddle over medium. Lightly butter or brush the cut sides of the fresh-baked wedge. Toast cut sides in the pan until golden and crisp, about 1–2 minutes per side.

Spread a generous layer (about half) of the hoisin-sriracha mayonnaise on the bottom half of the toasted wedge.

Pile warmed Vietnamese BBQ pork on top of the sauce in an even layer.

Top with drained pickled vegetables, cucumber slices or ribbons for freshness, and a handful of cilantro leaves.

Drizzle any reserved reduced pan sauce over the pork if desired. Close the sandwich, press gently, slice in half if large, and serve immediately.

Vietnamese Pork Bahn Mi Recipe