I am downright in love with Vietnamese food, so when my International Food Club (called the Secret-Secret Geography Club) suggested doing Vietnam as September's country of choice I was ecstatic.
As much as I love Bun (Vietnamese vermicelli) I went on the lookout for some Vietnamese recipes I had never tried and stumbled across Wandering Chopsticks. She had so many delicious looking recipes to choose from it was hard to know where to begin. After much deliberating, I finally decided to go with Banh Mi Thit Heo Nuong (Vietnamese Charbroiled Pork Sandwiches).
This summer I discovered a great recipe for Bun Thit Nuong (Charbroiled Pork Vermicelli) and knew that the marinade for the pork was absolutely incredible, so I didn't use Wandering Chopsticks recipe for that. I've changed the pork recipe so much from the original it really isn't the same anymore, but I did originally discover it at Oishii Eats
*Recipe for sandwiches adapted from Wandering Chopsticks
*Recipe for pork inspired by Oishii Eats
*The night before you want to enjoy these sandwiches, prepare the pork and let it marinade as well as the pickled carrot/daikon.
2 lb pork shoulder, sliced thin
3 cloves garlic, minced
2 tbsp soy sauce
4 tbsp sugar
4 tbsp rice vinegar
2 tbsp fish sauce
2 tbsp oyster sauce
4 tbsp oil
Combine all marinade ingredients in a bowl along with the thinly sliced pork. Cover and let sit over night.
Pickled Carrot and Daikon:
1/2 carrot, julienned
1/2 small daikon, julienned
1/2 tbsp sugar
1/4 tsp salt
1/4 white vinegar
In a shallow bowl, place the carrot and daikon. Sprinkle with sugar and salt and pour over vinegar. Let sit for about 15 minutes then pour all ingredients into a jar or resealable container and pour enough water in to cover everything. Put in the fridge overnight.
French Baguette (I used 2 big long bagettes, cut into 6 pieces so each piece was roughly 6 inches long)
On a medium high grill cook the marinated pork until cooked all the way through, turning once. Remove from grill. You can also place the pork on a baking sheet on a rack and place in the oven on Broil. It should take only about 4 minutes to cook since the meat is sliced thinly, but keep an eye on it.
Assemble sandwiches by smearing a small amount of mayo on one side of the bread. Top with charbroiled pork. Broil in the oven for 3-5 minutes until bread is slightly toasted and the meat is warmed through. Add drained pickled carrots and daikon, as well as cucumber and cilantro. It took many steps to get here, but you are finally able to savor and enjoy!
Click here for printable version of Vietnamese Charbroiled Pork Sandwiches
Oh my word. Excellent. Incredibly excellent. The marinade on the pork is one of my favorites and it is so flavorful. Everything comes together so nicely, and while there are a lot of steps to making this sandwich I can definitely say it's WORTH IT! I will add this to our favorite recipes and definitely make again. Even though I had never had one of these sandwiches before, a couple other members of the group had, and they exclaimed these were better than ones they ate at a Vietnamese market (or at least just as good :) 5 stars!!