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We hope you got benefit from reading it, now let’s go back to banh mi (vietnamese pulled pork sandwich) recipe. You can cook banh mi (vietnamese pulled pork sandwich) using 35 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to prepare Banh Mi (Vietnamese Pulled Pork Sandwich):
- Provide Sandwiches
- Prepare 1 Hoagie Buns (or more traditionally, a baguette)
- Take 1 Mayonnaise
- Get 1 English Cucumbers, peeled and sliced
- Use 1 Cilantro sprigs
- Take 1 Pulled Pork (see below)
- Get 1 Pickled Daikon & Carrots (see below)
- You need Pulled Pork
- You need 1 each Pork Shoulder (Butt) Roast - 3 to 4 pounds
- Use Dry Rub
- You need 1/2 tbsp 5-Spice Powder
- Take 1/2 tbsp Salt
- Get 1 tbsp Black Pepper
- Provide 1 tsp Granulated Garlic
- Provide 1 tsp Tumeric
- Use 1/2 tsp Corriander
- Prepare 1/2 tsp Cayenne Pepper
- Take 1 tbsp Turbinado (Raw) Sugar
- Take Sauce
- Get 1 tbsp Vegetable Oil
- Take 2 tbsp Red Curry Paste
- Use 1/2 tbsp Granulated Garlic
- Use 1 tbsp Ground Ginger
- Prepare 1 tbsp Ground Chili Paste
- Prepare 1/4 cup Fish Sauce
- Take 1/2 cup Sweet Chili Sauce
- Provide 2 tbsp Lime Juice
- Get Pickled Daikon & Carrots (Do Chua)
- Prepare 1/2 cup Seasoned Rice Vinegar
- Use 1/2 cup White Vinegar
- Use 1 cup Sugar
- Take 2 tbsp Ground Chili Paste
- Use 1 tbsp Cilantro, chopped
- Get 4 oz Daikon, julienned (or radish)
- Get 4 oz Carrot, julienned
Instructions to make Banh Mi (Vietnamese Pulled Pork Sandwich):
- Combine all ingredients for dry rub and mix thoroughly.
- Apply dry rub liberally to pork roast.
- Place pork in preheated smoker or grill set up for indirect cooking.
- Cook at 225-250°F until meat reaches an internal temperature of 195-200°F.
- While meat is cooking, prepare the Do Chua by placing all ingredients except the carrots and radish into a saucepan over low heat until the sugar has disolved.
- Allow pickling liquid to cool, then poor over the julienned vegetables.
- Allow to soak for at least 4 hours (overnight is better)
- Prepare the sauce by placing the vegetable oil in a saucepan over med-high heat.
- Add the curry paste and sautee for 3-5 minutes until fragrant.
- Add the garilc, ginger, and chili paste and cook for 1 minute.
- Add the lime juice, fish sauce, and sweet chili sauce and simmer until slightly thickened.
- When the pork has finished cooking, remove from the smoker, and allow to rest for 15-20 minutes.
- After resting, remove the bone and shred the pork with two forks, then ad sauce and mix thoroughly.
- To assemble the sandwiches, lightly toast the bread or buns.
- Spread mayonnaise on bun
- Layer ingredients on the bread: English cucumbers, pulled pork, pickled daikon & carrots, cilantro sprigs.
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