Caramel Pork Bánh Mì Sandwich Recipe

Caramel Pork Bánh Mì Sandwich  Recipe

The bánh mì is arguably one of the world’s greatest sandwiches. A light

baguette is stuffed with various fillings, which may include pork, pâté,

sausages, sardines, or tofu, among others. It is garnished with fresh

cilantro (coriander), chili, cucumber slices, and pickled carrot and daikon

radish and is a lesson in the power of contrasts.

The sandwich is a product of the French colonial presence in Vietnam,

which resulted in ingredients like baguette, mayonnaise, and pâté being

combined with Vietnamese pickles and spice.

INGREDIENTS

FOR THE CARROT AND DAIKON PICKLE:

½ cup (125ml) rice wine vinegar

1 tsp sea salt

¼ cup (50g) superfine (caster) sugar

1 carrot, about 2¾oz (75g), cut into short thin sticks

1 daikon radish, about 7oz (200g), cut into short thin sticks

FOR THE CARAMEL PORK:

6 tbsp superfine (caster) sugar

1¾lb (800g) pork belly, skin removed and cut into cubes

Scant ½ cup (100ml) fish sauce (Three Crabs is a good brand)

4 scallions (spring onions), white parts only, bashed with the flat side of a knife

2 garlic cloves, peeled and bashed with the flat side of a knife

4 black peppercorns

A pinch of sea salt

4 x 6in (15cm) (-ish; don’t go getting the tape measure out) lengths of white baguette

Mayonnaise

1 fresh red chili, sliced (seeded or not is up to you)

1 cucumber, halved and sliced lengthwise into long sticks

Fresh cilantro (coriander) leaves

To make the carrot and daikon pickle, mix the vinegar, salt, and sugar together in a bowl

until everything is dissolved. Add the vegetables and press down to make sure they are

all covered by the liquid. Set aside to pickle for at least an hour before eating, or a couple

of days (in the refrigerator) if you’re feeling organized. The pickle will keep for around 4

weeks if well sealed and stored in the refrigerator.

To make the caramel pork, mix the sugar with 4 tablespoons water in a pan and cook

over a high heat, without stirring, until the sugar is a rich golden color. Very carefully add

the pork cubes to the pan and stir so the meat is coated with the caramel. Add enough

water to cover the pork, then slowly bring to a boil, skimming off any impurities that rise to

the surface.

Reduce to a simmer and add the fish sauce, scallions (spring onions), garlic cloves,

peppercorns, and a pinch of salt. Cook, uncovered, for 15–30 minutes, or until the pork is

tender.

Remove the pork from the liquid and set aside on a plate. Remove the scallions and garlic

cloves from the liquid and discard, then turn up the heat. Let this reduce until you have

only ½in (1cm) or so of liquid left—this should take about 10 minutes. Place the pork back

in the pan and stir well.

To assemble the banh mi, split each section of baguette and hollow each piece out

slightly by removing some of the bread inside. Spread one side with mayonnaise and add

a few slices of fresh chili. Add some caramel pork belly chunks, followed by a heaped

tablespoonful or so of carrot and daikon pickle, some cucumber sticks, and cilantro

(coriander) leaves. Serve immediately.