Banh Mi?

[Mark-B]

Anyone have a killer Banh Mi grilled pork\chicken sandwich recipe? I winged it watching several videos. It turned out good, but needs tweaking.

[MBMorgan]

This one from Meathead looks interesting:

https://amazingribs.com/tested-recipes/pork-recipes/smoked-pork-belly-burnt-ends-banh-mi

[treesmacker]

I made Meathead's a while back and it was great. You can view it post #650 on this page... https://pitmaster.amazingribs.com/fo...18-2019/page17

[Mark-B]

Nice! Thank you. If I don’t do pork belly do you suggest tenderloin?

[MBMorgan]

I think you’d want a fattier cut than tenderloin ... like maybe pork loin.

[barelfly]

I second the recipe above. I’ve made this a few times, and been told it was THE BEST Bahn Mi, coming from a friend who usually searches out these types of shops.

I would give it a try!

[Attjack]

I make banh mi.



I even make deconstructed banh mi.



I can weigh in tomorrow on my strategies.

[Mark-B]

Looks good! Curious what cut of pork you're using. BTW, diakon is almost impossible to find, so I sub'd regular red radish. After my first attempt I did finally go to Whole Foods and they carry it. I think the only store in my town that does.

[Attjack]

For the above sandwich, I toasted baguettes and slathered the bottom with goose liver pâté and laid the smoked pork on top of that. I folded cucumber shavings on the meat and topped them with pickled daikon and carrots. Then I placed sliced jalapeños and cilantro on top and finished the top layer of bread with kimchi mayonnaise. Finally, a touch of hoisin sauce was drizzled over the whole thing.

[Attjack]

You can use leaner cuts or even tofu. But I like smoking a pork belly then slicing it and crisping in a pan.

In years past I've planted banh mi gardens. Regular radish is a great substitute but consider growing some daikon. Either way, be sure to pickle the radish and carrots. A couple of hours in the fridge or overnight is sufficient.

[fzxdoc]

I'm curious to know if it's pork belly. Hubby won't eat it because it's too fatty. Sliced bacon, well cooked, is his limit. So I don't make pork belly, even though I love it. What a good wife I am. Sometimes.

Kathryn

[Attjack]

Fry that pork belly after you smoke it. That will render out a lot of the excess fat not unlike bacon.