••••BANH MI SANDWICH!!
By Melissa Clark
FOR THE PICKLED VEGETABLES
- ¾ cup shredded carrots
- ¾ cup thinly sliced Persian, Kirby or European cucumbers
- ½ cup shredded daikon radish
- ••••ENJOY THE VIDEO!!
- 2 tablespoons unseasoned rice wine vinegar
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
FOR THE PORK
- ½ cup mayonnaise
- 4 tablespoons finely chopped scallions
- 2 to 3 tablespoons sriracha or other chili sauce, to taste
- 1 tablespoon peanut or vegetable oil
- 4 garlic cloves, finely chopped
- 1 pound ground pork
- 2 tablespoons Asian fish sauce
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 teaspoon sugar
- ½ cup chopped fresh basil
- Finely grated zest of 1 lime
- Juice of 1/2 lime
FOR THE SANDWICH
- 6 small hero rolls or 2 baguettes cut into thirds, split
- Fresh jalapeño, thinly sliced and seeded, for serving
- Mint sprigs, for serving
- Cilantro sprigs, for serving
PREPARATION
FOR THE PICKLED VEGETABLES
- To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
- Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
- Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
- Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.
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