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Banh Mi?

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    Banh Mi?

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

    #2
    This one from Meathead looks interesting:

    https://amazingribs.com/tested-recip...t-ends-banh-mi

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    #3
    Nice! Thank you. If I don’t do pork belly do you suggest tenderloin?

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    • MBMorgan
      MBMorgan commented
      Editing a comment
      I think you’d want a fattier cut than tenderloin ... like maybe pork loin.

    #4
    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!

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      #5
      I make banh mi.

      Click image for larger version

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      I even make deconstructed banh mi.

      Click image for larger version

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      I can weigh in tomorrow on my strategies.

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      • Mark-B
        Mark-B commented
        Editing a comment
        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
        Attjack commented
        Editing a comment
        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
        Attjack commented
        Editing a comment
        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.

      #6
      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

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

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