So this recipe inspo, obviously, RHONY and the story line going now, that Pavit is taking this ‘mileage run’ to Vietnam for one day, for a Banh Mi sandwich.
Yes, I think it’s a little suspect, I admit. Are the other ladies getting a little too worked up over it? Of course they are, it’s their jobs.
I have had this sandwich several times at a local authentic Vietnamese restaurant in my area. I was unaware what it’s official name was though. I always referred to it as ‘that sandwich.’
Is it worthy of being the focus of his trip? (allegedly) I don’t know, I would say no.
I decided to take a stab at it. It’s pretty easy. It was comparable to the one at the restaurant, however theirs IS better. But it was my first time!
This should make 4 sandwiches. The pork will need to marinade for at least two hours. The longer the better. The veggies will need to hang in the pickling mixture for at least two hours as well, or overnight.
Approx I lb of thinly sliced pork pork loin, or buy a pork tenderloin and slice it.
For the Marinade:
*4 T soy sauce
*3 T brown sugar
*1 tsp minced garlic
*3 tsp sesame oil
*2 T olive oil
*salt/pepper/red pepper flakes to taste.
*Asian or regular barbecue sauce of your choice. I used ‘House of Tsang’ Korean barbecue sauce which has a little kick.
*Regular mayo and/or one of the new fun flavored mayo’s. I used Hellmann’s Creamy Chili Honey Sauce, added with some regular mayo.
French Bread baguette sliced horizontally, and lengthwise to make 4 rolls, toast if desired. I toasted mine slightly.
Fresh Italian parsley leaves OR cilantro. (I used parsley)
For the pickled veggies:
3 or 4 julienned fresh carrots
1 small jalepeno pepper, sliced (if you like more hotness)
several large radishes, sliced
4 small julienned cucumbers
¼ cup rice vinegar
1 T sugar
1 T water
1 tsp salt
Marinade the pork slices in the marinade which is the soy sauce through salt/pepper, for two-several hours.
Marinade the veggies in the pickling mixture- vinegar through salt for two – several hours, or overnight.
Toast the rolls slightly.
Cook the marinated pork slices on an outside grill, in a grill pan or saute pan. They will only take a few minutes per side.
After cooking, brush both sides with some of the barbecue sauce.
Assemble your sandwiches. Spread mayo on both sides, add the pork, and veggies on top, fresh parsley, more salt and pepper to taste.
And you didn’t even have to travel to Vietnam!
