Tomato Minestrone Soup
November 30, 2020
Chicken Tikka Masala
December 10, 2020
My version of the Bahn Mi is more of an appropriation of the classic Vietnamese sandwich and a classic Pork and Pickles American sub. Anyway you slice it (pun fully intended), pork plus pickles plus bread equals amazing. So, lets fire up the grill (or oven!) and make some Bahn Mi Sandwiches! Tip; don’t want to mess with the pork? Use this recipe with precooked meatballs for a nice little shortcut!
Bahn Mi Sandwich
More like Bahn (Jim)Mi amirite
Servings 6 subs
Ingredients
Meat and Bread
- 1 pork tenderloin (1-1.5 lbs)
- 6 sub rolls
- 1 bunch cilantro
Picked Veggies
- 1 cup apple cider vinegar
- 1 cup Water
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 jalapenos
- 1 Onion
- 2 cucumbers
- 2 cup shredded carrots
Meatball Marinade
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar (apple cider great too)
- 1 tablespoon ginger
- 1/4 cup honey
- 1 tablespoon sesame oil
- 3 cloves garlic
- 1/3 cup Lager
Sriracha Mayo
- 1/3 cup sriracha
- 1 cup mayo
Instructions
Picked Veggies
- Combine the apple cider vinegar, water, salt, and sugar in a small saucepot and simmer to dissolve. As it heats, slice the cucumber, onion, and jalapeno’s thinly. Once the brine simmers, remove from heat and combine everything into a heat safe container. Pickle for at least 4 hours in the fridge.
Pork Marinade
- In a blender, combine garlic, soy sauce, honey, rice wine vinegar, ginger, beer, and sesame oil. Buzz to combine. Add marinade to large freezer bag with pork and marinade for at least 4 hours also in the fridge.
Sriracha Mayo
- Combine mayo and sriracha. No secret here.
Final Cooking
- Heat a grill to medium heat, or heat your oven to 400 deg F. Grill/roast pork until heated through at 145 deg F or until crusty and awesome.
- As meat cooks, slice rolls. Gently hollow out rolls (more room for meat!), slather with mayo, pickles, and cilantro leaves. Stuff with the pork, and try not to get any on your shirt.
