Banh Mi Recipe
CHEF FAV! House smoked pork, kewpie mayo, house pickled daikon, carrot, jalapeño and cilantro on a baguette
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Ingredients
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Pork
Pickled Vegetables
Banh Mi Assembly
Method
Pork Preparation
- 1
Prepare the Pork
In a bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper. Rub this spice mixture all over the pork shoulder. Wrap it in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 2
Smoke the Pork
Soak applewood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C). Once ready, add the soaked wood chips to the smoker, then place the pork shoulder in the smoker. Smoke for about 4-5 hours or until the internal temperature reaches 195°F (90°C). Remove from the smoker and let it rest for at least 30 minutes before slicing.
Pickled Vegetables Preparation
- 3
Prepare the Pickling Solution
In a saucepan, combine rice vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve. Remove from heat and let it cool.
- 4
Banh Mi Assembly
- 5
Assemble the Banh Mi
Slice the baguettes lengthwise, leaving one side attached. Spread a generous amount of Kewpie mayo on the inside of each baguette.
- 6