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Grilled-Pork Banh Mi

FOOD & WINE Wine Club Grilled-Pork Banh Mi FOOD & WINE Wine Club Grilled-Pork Banh Mi
On his first visit to Saigon, chef Luke Nguyen of Sydney’s Red Lantern loved this simple sandwich of peppery pork and hoisin sauce.
Servings: 6 Servings
Active Time:
Total Time: 2 hours 30 minutes
Ingredients
¼ cup Asian fish sauce
1 tablespoon honey
2 tablespoons sugar
1 teaspoon freshly ground pepper
6 scallions, white and tender green parts only, thinly sliced
2 garlic cloves, thinly sliced
1½ pounds pork tenderloin, thinly sliced
Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split
Hoisin sauce and Sriracha chile sauce
Vegetable oil, for grilling
½ seedless cucumber, cut into 2-by-½-inch matchsticks
1½ loosely packed cups cilantro sprigs
Directions
1. In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
2. Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.