Are you ready for the best sandwich of your life? I don’t think you are.. Our sandwich game is usually pretty on point, but this sandwich is on a whole new level. I’ve tried Vietnamese banh mi sandwiches here and there, but who would have thought that making one yourself could be this good? There’s just something about the sweet and sour pickled veggies combined with the flavorful meat and the spicy sauce – whoever came up with this combination deserves an award!
Two banh mi
○ 300 g minced pork ○ 1.5 tablespoon fish sauce ○ 2 tablespoons brown sugar ○ 1 green onion ○ 1 clove minced garlic ○ 2 baguettes ○ 3 tablespoons mayonnaise ○ 1 tablespoon sriracha ○ 1 large carrot ○ 1 cucumber ○ 3 tablespoons rice vinegar ○ 2 tablespoons water ○ 1 tablespoon white sugar
A few hours before you are ready to eat, combine the water, white sugar and rice vinegar in a small pot. Heat over low heat until the sugar has dissolved. Grate or julienne the carrot and cucumber into thin strips and soak in the vinegar solution to pickle. Keep in the fridge until you are ready to eat. In a large bowl, mix together the pork mince, fish sauce, 1 tablespoon of the brown sugar, the green onion (chopped into tiny pieces) and garlic. Roll the pork into small meatballs and fry in a large frying pan over medium high heat for about 5-7 minutes until they have cooked through. In the last minute, sprinkle over a tablespoon of brown sugar and caramelize the meatballs this way. Once ready, slice your baguette in half and spread the spicy mayo on both sides. Top with the pickled veggies and about six meatballs per sandwich, depending on the size. Optional garnish could include some chopped chilis and more green onion.
Here’s the deal: when you sprinkle in that sugar at the last minute, and the little meatballs brown and caramelize – that’s where the magic happens. It might seem like a strange thing to do, but trust me, the result is amazing. It’s essential that you get a nice and crusty baguette, one that has enough potential to soak up the juices and spicy mayo. We don’t want any soggy bread here. Once you’ve got all that settled, I can guarantee you will have one of the best sandwich experiences of your life!