Bahn Mi

Shortly after I had smoked and frozen pork butt for the first time a friend described to me a Vietnamese sandwich called a Bahn Mi.  It sounded absolutely delicious, and I knew I had to try it with my frozen pork.  Unfortunately we blew through our frozen pork, and I ran out before I got a chance to make this.  The desire to try bahn mi definitely contributed to me making a second batch of smoked pork so soon after I had made the first.  I usually wait a while before I get around to making a freezer meal again.  This was worth it though.  It was delicious and we definitely be having it again.

There are a lot of parts here, but they are all easy and can be made in advance.

Adapted from: Epicurious

Difficulty: Easy

Serves: 4 - 6

Pickled Vegetables:

2 cups grated carrot

2 cups peeled, grated daikon radish*

1/4 cup rice vinegar

1/4 cup sugar

1 tsp salt

Combine all ingredients and let sit for at least one hour or overnight.

*The last time I made this my grocery store didn't have daikon radish in stock.  I didn't feel like making a separate trip to an Asian grocery store, so I decided to buy regular radishes.  I think I'll be sticking with them as I liked the regular radishes a little more than the daikon radish.  Plus regular radishes are widely available.

Hot Chili Mayo:

2/3 cup mayonnaise

2 green onions, minced

1 tbsp sriracha

Combine all the ingredients.  This can be done the day before.

Pork:

2 tbsp sesame oil

5 green onions, sliced

6 cloves garlic, minced

1/4 cup soy sauce

1 tbsp sriracha

2 tbsp sugar

20 oz cooked, shredded pork, about 2 1/2 cups

Heat the oil in a frying pan over medium heat.  Once the oil is warm add the green onion and garlic an cook just for a minute.  Add the rest of the ingredients and gently simmer together until the pork is warm.  Keep the pan covered between stirring to help the pork heat faster.

Sandwiches:

baguettes

cilantro, chopped

To assemble sandwiches, slice the baguette in half lengthwise.  Spread the baguette halves with the chili mayo.  Add warm pork and vegetables.  Sprinkle with cilantro.  Serve