I can not express how much I love Vietnamese food,…..ok, Italian is at the top of my list but, Vietnamese comes in second. The first banh mi I ever tried was at a little joint right next to a gas station that was run by a Vietnamese guy named Mike. He was super cool and had this surfer-type accent. The cook behind the counter told me to try it with extra butter so, I did and I’ve been making them the same way ever since.
2 lb pork loin, sliced 1/2 inch thick medallions
1/2 tbs garlic, minced
2 tbs fish sauce
1 tsp blk Pepper
2 tsp shallot, minced
2/3 c honey
1 tbs Oyster sauce
1 tbs hoisin
1 tbs chili oil
3 tbs vegetable oil
1 tbs lemon grass, minced
1 1/2 c matchstick carrots
1 1/2 c thinly sliced cucumber
1/2 c sweet cooking wine (mirin)
1/2 c thinly sliced jalapenos
2 c fresh cilantro sprigs
2 French baguettes
1/2 c butter, softened
Were going to start by putting the meat and the rest of the marinade ingredients into a zip seal bag. Press the air out of it and seal shut. Refrigerate overnight.
About 40 minutes before your ready to assemble, heat your grill to about 425°. Place your cucumbers and matchstick carrots into 2 seperate shallow containers or zip seal bags. Add mirin. Seal and refrigerate until ready to use.
Preheat the oven to 350°. Wrap the baguettes in Parchment paper and bake for about 15 minutes. Remove from oven and set aside.
If your grill is up to temp, spray the grates with nonstick cooking spray and arrange the medallions on your grill. Cook for about 8 minutes or until the pork begins to char . Turn over and cook for an additional 6-7 minutes or until it begins to char and is cooked through. Remove from heat and set aside.
Slice each baguette in half to make 4 equal sized sandwiches. Slice each half down the center to open up. Spread butter throughout each baguette. Start off with the cilantro and sprinkle equal amounts into each baguette. Top with cucumbers, carrots and meat. Finish these darlings off with jalapeños and there you go. Add a little Sriracha for extra spice.