Emeril at the Grill - Bánh Mi

Ok, Emeril actually calls this a Vietnamese-Style Grilled Pork Po'Boy & we call it a Bánh Mi, well, because its shorter to say & he does say that this is his version on the Vietnamese sandwich.

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)

Grilled Pork

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
vegetable oil

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.

Jalapeño Mayo

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.

Assembly

2 small baguettes (our we're about 8" - 9")
sliced & seeded cucumber
fresh cilantro

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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