Bánh Mì

Ingredients:

Pork

• 1 medium shallot, finely chopped
• 4 cloves garlic, finely chopped
• 1/4 c. granulated sugar
• 1 1/2 Tbsp. fish sauce
• 1 Tbsp. neutral oil, such as canola or vegetable
• 1 Tbsp. sesame oil
• 1 Tbsp. soy sauce
• 1 tsp. dried lemongrass
• Freshly ground black pepper
• 1 1/2 lb. boneless pork shoulder or roast, cut into 1/4″-thick strips against the grain

Pickled Vegetables

• 1 1/2 medium carrots (about 8 oz.), grated
• 1/2 daikon radish (about 8 oz.), grated
• 1/2 c. plus 2 tsp. granulated sugar, divided
• Kosher salt
• 1 c. distilled white vinegar
• 1 c. water

Assembly

• 1/4 c. mayonnaise (preferably Kewpie)
• 4 Vietnamese baguettes or 2 French breads or baguettes, cut into 4 (9″) loaves, cut lengthwise, leaving hinge intact
• 1 medium cucumber, peeled and cut into 1/2″-thick spears
• 1 jalapeño, sliced diagonally 1/4″ thick
• 12 fresh cilantro sprigs
• Maggi seasoning or soy sauce, for serving

Directions:

• Pork
  1. Step 1In a large bowl, whisk shallot, garlic, granulated sugar, fish sauce, neutral oil, sesame oil, soy sauce, lemongrass, and 2 teaspoons pepper. Add pork and toss to coat.
  2. Step 2Cover and refrigerate at least 1 hour or up to 12.
• Pickled Vegetables
  1. Step 1Set a fine-mesh strainer over a medium heatproof bowl. Place carrot and daikon in strainer; sprinkle with 2 teaspoons granulated sugar and 1 teaspoon salt. Toss and massage vegetables, squeezing out excess liquid as you go, about 2 minutes. Pour out drained liquid and transfer vegetables to bowl; set aside.
  2. Step 2In a small pot over medium-high heat, heat vinegar, water, and remaining 1/2 cup granulated sugar. Cook, stirring frequently, until sugar is dissolved and liquid is steaming, about 2 minutes.
  3. Step 3Pour hot pickling liquid over vegetables. Cover and let sit at least 1 hour.
  4. Step 4Make Ahead: Pickles can be made 2 weeks ahead. Fully submerge vegetables in brine in an airtight container and refrigerate.
• Assembly
  1. Step 1Place racks in center and upper third of oven; preheat to 375º. Line a baking sheet with parchment or foil and set a wire rack on top. Remove pork from marinade and arrange in a single layer on rack.
  2. Step 2Bake pork on center rack until an instant-read thermometer inserted into center of meat registers 150º, 14 to 16 minutes. Switch oven to broil and move baking sheet to top rack. Broil, flipping pork halfway through, until charred on both sides, 5 to 7 minutes.
  3. Step 3Spread 1 tablespoon mayo on bottom of each baguette, then top with pork, pickled vegetables, a cucumber spear, jalapeño slices, and cilantro. Add a few spurts of Maggi or soy sauce.
  4. Step 4Make Ahead: Pork can be broiled 2 days ahead. Store in an airtight container and refrigerate.