Vietnamese baguette sandwiches, called Banh Mi, have been a favorite of Mai’s family since they first tasted them from a street vendor in Saigon. Recently Mai has started making different variations of the traditional Banh Mi using all favorite fillings from each of her family’s favorite meats.
Last night was son-in-law Dave’s favorite filling, pulled pork banh mi.
- 6 inch Hoagie rolls or 10 inch French bread.
- 3/4 to 1 cup of real mayonnaise mixed with 1 tbsp chili garlic sauce
- 6 large leaves Roman lettuce, cleaned and stripped
- 4 cups Mai Goodness® pulled pork meat
- 1 small hot house cucumber, sliced thin
- 6 stalks scallion, trimmed to 5inch long.
- 12 large fresh cilantro.
- 1 Jalapeno pepper, sliced thin.
- 1/4 cup Mai Goodness® Pickled Daikon and Carrot Slaw
- Using a bread knife, slice the roll/bread in half but not cut through.
- Lay the spread roll/bread on a cookie sheet
- Put sheet on oven rack, second rung from top. Select broil. (Or use toaster oven.) Toast the bread under broiler.
- Don’t leave bread untended. When the bread is browned, lumpy crispy, take out of oven. If the bread too thick, pull off some inside white bread.
- Spread the mayonnaise mixture on the bread. Lay lettuce strips. Then add 3/4 cup of pulled pork, daikon & carrot slaw, cucumber slices, scallions and cilantro.
- If you like it hot, add the Jalapeno slices.
- When making Banh Mi for children or people who dislike spicy, no chili garlic sauce or Jalapeno pepper. Use mayonnaise only.
- (In my area, I find that Sam’s Club has the best rolls/bread for Banh Mi.)