Bánh Mì With Grilled Pork

Instructions

1. Step 1

   Whisk the vinegar, water, 2 ¾ tbsp (35 gr) sugar, and ⅝ tsp (4 gr) salt in a mixing bowl until dissolved. Add the carrot and daikon, toss well, and refrigerate for at least 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 150.0 gr Carrot, 150.0 gr Daikon Radish, 35.0 gr Granulated Sugar, 4.0 gr Salt, 120.0 ml Water, 120.0 ml White Vinegar

   Cookware: mixing bowl, whisk

2. Step 2

   Combine the fish sauce, soy sauce, oil, garlic, lemongrass, shallot, black pepper, remaining 2 tbsp (25 gr) sugar, and remaining salt in a large mixing bowl. Add the sliced pork, coat thoroughly, cover, and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 30.0 ml Fish Sauce, 12.0 gr Garlic, 25.0 gr Granulated Sugar, 2.0 gr Ground Black Pepper, 30.0 gr Lemongrass, 600.0 gr Pork Shoulder, 2.0 gr Salt, 50.0 gr Shallot, 15.0 ml Soy Sauce, 15.0 ml Vegetable Oil

   Cookware: Large Mixing Bowl, tongs

3. Step 3

   Drain the pickled carrot and daikon thoroughly and set them aside.

   Cookware: colander

4. Step 4

   Heat the grill pan over medium heat.

   Timer: 3 min (fixed)

   Cookware: grill pan

5. Step 5

   Split the baguettes lengthwise without cutting completely through. Toast them cut-side down until lightly crisp, then remove them from the pan.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 piece Baguette

   Cookware: Chef Knife, cutting board, grill pan

6. Step 6

   Increase the grill pan to high heat. Grill the pork in uncrowded batches until browned and the thickest pieces reach 63°C, about 2–3 minutes per side.

   Timer: 6 min (fixed)

   Cookware: grill pan, instant-read thermometer, tongs

7. Step 7

   Transfer the grilled pork to a clean surface and let it rest for 3 minutes.

   Timer: 3 min (fixed)

   Cookware: tongs

8. Step 8

   Prepare the cucumber, cilantro, and chili for filling the sandwiches.

   Timer: 3 min (fixed)

   Ingredients used: 20.0 gr Chili Pepper, 20.0 gr Cilantro, 160.0 gr Cucumber

   Cookware: Chef Knife, cutting board

9. Step 9

   Spread mayonnaise inside each toasted baguette. Fill with grilled pork, drained pickles, cucumber, cilantro, and chili, then serve immediately.

   Ingredients used: 60.0 gr Mayonnaise