Kai-kata Moo Ping & Baguette Recipe

Prepare and marinate pork

Trim excess fat from the pork shoulder and slice thinly across the grain into 1/4" strips. In a large bowl, combine minced garlic, minced shallot, light soy sauce, fish sauce, oyster sauce, palm or brown sugar, dark soy (if using), white pepper and sesame oil. Add the pork and toss until evenly coated. Cover and refrigerate for at least 1 hour or up to 4 hours (longer for deeper flavor).

Cook the pork

Heat a grill pan or cast-iron skillet over medium-high heat and brush with vegetable oil. Remove pork from the marinade, letting excess drip back into the bowl. Working in batches to avoid crowding, grill pork strips 2–3 minutes per side until edges are caramelized and internal temperature reaches 145°F (63°C). Transfer cooked pork to a plate and let rest briefly. If desired, spoon reserved marinade into the pan and simmer 1–2 minutes to reduce and glaze the pork (ensure it reaches a safe boil).

Quick pickle

In a bowl, whisk together rice vinegar, water, sugar and salt until dissolved. Add thinly sliced cucumber and julienned carrot, toss to coat. Let sit for at least 10–15 minutes (longer for a milder bite), then drain well before assembling.

Rinse and pat herbs dry. Keep cilantro and basil/mint ready for assembly.

Mix mayonnaise, Sriracha (or Thai chili sauce), lime juice and optional chopped chili or pickled jalapeño in a small bowl. Taste and adjust heat or acidity. If offering a dipping sauce, combine hoisin with a little water or lime to thin and serve on the side.

Prepare baguette

Split each baguette lengthwise. Lightly toast cut sides in a hot oven (400°F / 200°C) for 3–4 minutes or in a skillet with the softened butter until just golden.

Assemble sandwiches

Spread a thin layer of spicy mayo on the bottom half of each baguette. Layer a generous handful of pickled cucumbers and carrots, then add a mound of grilled pork. Top with cilantro and optional basil/mint leaves. Squeeze lime over the pork, add a grind of black pepper if desired, and close the sandwich. Cut in half and serve immediately with extra spicy mayo and hoisin on the side.

Fresh orange juice

If using fresh oranges, roll them on the counter to loosen juice. Cut in half and juice until you have about 2 cups. Strain if desired. Serve chilled or over ice.

Vietnamese coffee (hot or iced)

Place 1–2 tablespoons of sweetened condensed milk into each serving glass. Place a Vietnamese drip filter (phin) or a coffee maker with dark-roast grounds over the glass and add 2 tbs grounds per cup. Pour a small amount of hot water to bloom the grounds for 20–30 seconds, then fill with hot water and allow coffee to drip slowly into the glass (about 4–5 minutes). For iced coffee, fill the glass with ice after dripping. Stir to combine condensed milk and coffee before drinking.