This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Pork butt is a cut of meat that usually requires a longer cooking time in order to make it tender, but by slicing it thinly, you cut the cooking time down to just a few minutes on a hot grill pan.

Quick Info

⏱️ 360 min • 🍽️ 4 servings • ⭐ 94%

Nutrition

1224 cal • 63g protein • 56g carbs • 80g fat

Tags

[Dairy-Free] • [Dinner] • [Lunch] • [High-Protein] • [High-Fiber] • [Meal] • [Asian]

Ingredients

• 2 large carrots, peeled and cut into large matchsticks (about 1 pound)
• 1 12-ounce daikon root, peeled and cut into large matchsticks
• 3 tablespoons kosher salt, plus more to taste
• 2 tablespoons sugar
• ¼ cup distilled white vinegar
• 4 stalks of lemongrass
• 1 small white onion
• 3 tablespoons soy sauce
• 3 tablespoons fish sauce
• ⅓ cup sugar
• 1 tablespoon dry white wine
• 1½ teaspoons freshly ground black pepper
• 2 pounds pork butt, trimmed of excess fat, cut into ½-inch-thick slices
• 2 tablespoons canola oil
• 4 large French rolls, lightly toasted
• ½ cup mayonnaise
• ½ cup pâté
• Sliced cucumber
• Thinly sliced white onion
• Sliced jalapeño
• Whole cilantro leaves and tender stems

Instructions Preview

1. Make the pickled vegetables: Set a large c…
2. Lift the colander out of the soaking liqui…
3. Add the sugar and vinegar to the bowl with…

…and 10 more steps

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Recipe by: Alix Traeger, Susan Vu • From: Tasty