Vietnamese Grilled Pork Sandwich

Traditional Vietnamese grilled pork sandwich Banh Mi Thit Nuong.
Main Dishes
Pork
Summer Picnic
Vietnamese
PREP TIME:
30 minutes

SERVES:

3-4

TOTAL COOKING TIME:

1 hour
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INGREDIENTS
  • 1.5 lb pork shoulder/butt, thinly sliced
  • 6 garlic cloves
  • 1 shallot onion
  • 3 tbsp fish sauce (optional)
  • 2 tbsp dark soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp oyster sauce
  • 1/4 cup sugar
  • 1 tsp black pepper
  • 2 tbsp lemongrass, finely chopped
  • 4-6 Vietnamese Banh Mi baguette bread
  • Liver Pate (optional)
  • 1 bunch of cilantro, cleaned
  • 1/3 cucumber, thinly sliced
  • Chili pepper, sliced
  • Pinch of black pepper
  • Seasoning sauce (Maggi seasoning)

DIRECTIONS

  1. 1.
    Make Vietnamese mayonnaise per instructions in "Sauces" section of La Cuisine De Chau cookbook.
  2. 2.
    Make carrots & daikon pickles per instructions in "Side Dishes" section of La Cuisine De Chau cookbook.
  3. 3.
    To make wet marinade mixture, use a food processor. Add 6 cloves of garlic, shallot onion, 3 tbsp fish sauce (optional), 2 tbsp dark soy sauce, 2 tbsp sesame oil, 1 tbsp oyster sauce, 1/4 cup sugar, 1 tsp black pepper, 2 tbsp finely chopped lemongrass. Blend ingredients well for 30 seconds.
  4. 4.
    Using a medium sized mixing bowl, add sliced pork and add wet marinade mixture. Mix well. Cover bowl and store in refrigerator overnight.
  5. 5.
    When ready to cook, either skewer pork to grill or pan fry pork over medium heat until golden brown on both sides.
  6. 6.
    To assemble each Banh Mi sandwich, slice baguette on its side (not all the way through the bread), remove some of inside baguette filling. Spread Vietnamese mayonaise on one side, liver pate on other side (optional). Add few drops of seasoning sauce (Maggi seasoning). Add grilled pork, carrots & daikon pickles, cucumber, 3-4 stems of cilantro, sliced chili pepper, pinch of black pepper.