1st Banh Mi Attempt

I saw this recipe made by Lucinda Scala Quinn on Mad Hungry (click HERE for that recipe). And it was just one of those recipes I had to attempt.

This was my 1st Banh Mi attempt. And it might be my last, but at least I tried it once.

Ingredients:

1 Banh Mi Pork Cutlet

1 French Roll

Slices of Fresh Jalapeno

Pickled Onion & Carrot

Sriracha & Garlic Mayo

Fresh Cilantro

Directions:

Prepare and slice pork. Prepare pickled carrots and onions. Prepare Mayo mixture. Slice jalapeno. Assemble sandwich.

Pork
Ingredients:
3/4lb. Pork Cutlets

1/4C Soy Sauce

2Tbl. Vegetable Oil 

2Tbl Fish Sauce

2Tbl Brown Sugar

1/2teas Pepper

1/2C Onion

1Tbl fresh Ginger (or 1teas ground/dried)

3 cloves Garlic

Directions:

Mix soy sauce, vegetable oil, fish sauce, sugar, and pepper. Chop onion. Mince garlic and ginger. Add to soy mixture. Slice pork cutlets (around) 1/4in thick. Add to marinade for 30min. Preheat a pan over medium heat for 2-3min. Add pork. Cook for 3min. Flip. Add marinade. Cook for 3min.  

In a bowl, measure out and combine soy sauce, oil, fish sauce, sugar, and black pepper.

Peel and mince ginger and garlic. Peel and chop onion.

Combine with soy sauce mixture.

Slice pork cutlets to be 1/4in. thick.

Add to marinade and let set for 30min.

Preheat a pan over medium heat for a couple of minutes.

Add marinated pork to the pan.

Cook for 3min.

Flip.

Add marinade. *I knooow it's said not to re-use and cook with a raw meat marinade (for fear of cross contamination). But I feel differently because of the fact that I believe all of the cross-contamination-ness will cook off. If you feel differently, this is totally okay. Just reserve half of the marinade in the beginning, pre-addition of the pork.

Cook for 3min.

Done!

 

Pickled Onion & Carrots
Ingredients:
2 Carrots
1 1/2 Onions

3/4C Apple Cider Vinegar
2Tbl. White Sugar
1tsp. Salt

Directions:
Slice onions. Shave carrots. Bring vinegar, sugar, and salt to a boil. Add onions and carrots. Bring to a boil. Remove from heat. Cool for at least 20min.

Slice onions.

Remove the carrots' tops and bottoms. Shave the carrots using a peeler.

Julienne (or thinly slice) the carrot ends.

Bring the vinegar, sugar, and salt to a boil. Add the sliced onion and shaved/thinly sliced carrots.

Stir and bring back to the boil.

Once boiling, switch heat off. Remove from the heat and cool for at least 20min.

Thanks to my Grandma Weinbrenner for the knit pot warmers.

Refrigerate up to a month.

Sriracha Mayo

Ingredients:

1/4C Mayo

1/2tsp Sriracha

1 clove Garlic

Directions:

Mince garlic. Combine all ingredients.

To assemble sandwich:

Gather ingredients.

Thinly slice pork.

Slather bread with mayo mixture.

Top with pork.

Add slices of fresh jalapeno.

Top with pickled carrots and onions.

Add some of the pickling liquid if you want.

*It should be noted that fresh cilantro should be added at this point. I didn't have any on hand at the time, so none was added.

Slice in half. Plate up.