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Banh Mi (Vietnamese Pulled Pork Sandwich)

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We hope you got insight from reading it, now let’s go back to banh mi (vietnamese pulled pork sandwich) recipe. You can have banh mi (vietnamese pulled pork sandwich) using 35 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to cook Banh Mi (Vietnamese Pulled Pork Sandwich):
  1. Provide Sandwiches
  2. Prepare 1 Hoagie Buns (or more traditionally, a baguette)
  3. Use 1 Mayonnaise
  4. Prepare 1 English Cucumbers, peeled and sliced
  5. You need 1 Cilantro sprigs
  6. Provide 1 Pulled Pork (see below)
  7. You need 1 Pickled Daikon & Carrots (see below)
  8. You need Pulled Pork
  9. Provide 1 each Pork Shoulder (Butt) Roast - 3 to 4 pounds
  10. You need Dry Rub
  11. Prepare 1⁄2 tbsp 5-Spice Powder
  12. Get 1⁄2 tbsp Salt
  13. Prepare 1 tbsp Black Pepper
  14. Prepare 1 tsp Granulated Garlic
  15. Take 1 tsp Tumeric
  16. Provide 1⁄2 tsp Corriander
  17. Provide 1⁄2 tsp Cayenne Pepper
  18. Provide 1 tbsp Turbinado (Raw) Sugar
  19. Use Sauce
  20. Take 1 tbsp Vegetable Oil
  21. Prepare 2 tbsp Red Curry Paste
  22. Take 1⁄2 tbsp Granulated Garlic
  23. You need 1 tbsp Ground Ginger
  24. Take 1 tbsp Ground Chili Paste
  25. Get 1⁄4 cup Fish Sauce
  26. Prepare 1⁄2 cup Sweet Chili Sauce
  27. You need 2 tbsp Lime Juice
  28. Get Pickled Daikon & Carrots (Do Chua)
  29. Prepare 1⁄2 cup Seasoned Rice Vinegar
  30. Provide 1⁄2 cup White Vinegar
  31. Prepare 1 cup Sugar
  32. Use 2 tbsp Ground Chili Paste
  33. You need 1 tbsp Cilantro, chopped
  34. Provide 4 oz Daikon, julienned (or radish)
  35. You need 4 oz Carrot, julienned
Steps to make Banh Mi (Vietnamese Pulled Pork Sandwich):
  1. Combine all ingredients for dry rub and mix thoroughly.
  2. Apply dry rub liberally to pork roast.
  3. Place pork in preheated smoker or grill set up for indirect cooking.
  4. Cook at 225-250°F until meat reaches an internal temperature of 195-200°F.
  5. While meat is cooking, prepare the Do Chua by placing all ingredients except the carrots and radish into a saucepan over low heat until the sugar has disolved.
  6. Allow pickling liquid to cool, then poor over the julienned vegetables.
  7. Allow to soak for at least 4 hours (overnight is better)
  8. Prepare the sauce by placing the vegetable oil in a saucepan over med-high heat.
  9. Add the curry paste and sautee for 3-5 minutes until fragrant.
  10. Add the garilc, ginger, and chili paste and cook for 1 minute.
  11. Add the lime juice, fish sauce, and sweet chili sauce and simmer until slightly thickened.
  12. When the pork has finished cooking, remove from the smoker, and allow to rest for 15-20 minutes.
  13. After resting, remove the bone and shred the pork with two forks, then ad sauce and mix thoroughly.
  14. To assemble the sandwiches, lightly toast the bread or buns.
  15. Spread mayonnaise on bun
  16. Layer ingredients on the bread: English cucumbers, pulled pork, pickled daikon & carrots, cilantro sprigs.

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