Matt has been telling me for years about the amazing bánh mi he would get at Dakao in San Jose, CA but I had never had one. When he bookmarked this recipe in Emeril at the Grill I decided to make it right away so I could see what he kept talking about. It was so delicious, crunchy, spicy and fresh. I think it's my favorite thing we've made from the book so far.
The marinated pork is so flavorful & juicy we kept snacking on it even before it went on the sandwich. The original recipe called for a pork tenderloin but for two of us I just used two boneless pork chops which was the perfect amount.
The pickled carrots & radish are a huge part of the flavor & crunch of the final sandwich. I liked them so much I had the leftovers as snacks with lunch & have made another batch since. The longer they sit the more heat from the red pepper they get. The recipe called for a daikon radish but the ones at the store were as big as my head so I just used little red ones.
Vietnamese-Style Grilled Pork Po'Boys
(adapted for serving size & the above mentioned ingredients from Emeril at the Grill)
1 green onion, minced
1 jalapeño, seeded & minced
1 clove garlic, minced
1/2 T sugar
pinch of pepper
1 T Vietnamese fish sauce
3/4 T lime juice
2 boneless pork chops
In a resealable bag mix the onion, jalapeño, garlic, sugar, pepper, fish sauce & lime juice. Stir until the sugar is dissolved. Add the pork & seal removing as much air as possible. Let marinate in the refrigerator for at least 6 hours up to overnight, turning occasionally. Remove the pork from the bag & let sit at room temperature for 20 minutes. Pat it dry & brush with vegetable oil. Cook on a medium-high grill until desired doneness. Let rest & slice into 1/4-inch slices.
Pickled Carrots & Radishes
1/2 c rice vinegar
1 1/2 T sugar
1/8 t crushed red pepper
1/4 t salt
1 carrot, thinnly sliced on the diagonal
1/2 c thinly sliced radishes
In a small saucepan bring the vinegar, sugar, red pepper & salt to a boil. Stir until the sugar & salt are dissolved. Put in a jar or plastic container. Add the carrot & radishes & stir to combine. Refrigerate covered for at least 30 minutes. They get stronger the longer they sit.
Makes about 1 cup
Instead of putting jalapeño slices on the sandwiches Matt made up a Jalapeño Mayonnaise. This mayo had a wonderful flavor with all the other sandwich topping & a beautiful green color.
1 jalapeno, seeded
1 green onion
1 clove garlic
1/3 c mayo
Put jalapeno, green onion & garlic into a small food processor & chop. Add the mayo & process until smooth.
2 small baguettes (our we're about 8" - 9")
sliced & seeded cucumber
Cut the baguette in half lengthwise. Spread on some mayonnaise.. Layer with pork, pickled carrots & radishes, cucumber & cilantro.
Makes 2 sandwiches
We served this with a salad of cold rice noodles with lettuce & herbs & a fish dressing.
I have to say we really have enjoyed everything we've cook from this book so far & we really look forward to trying more throughout the rest of the summer.
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski