Bahn Mi

Tasty, tasty pork sub. Finally gaining popularity in the states, this sandwich layers the best of Vietnamese and French cooking. There are tons of variations online and most people will...annoyingly...protest if you add or subtract from the traditional recipe. What IS annoying are the lack of grocery stores that will sell the necessary ingredients for the sandwich. I can never find good Vietnamese baguette rolls, pate and daikon.

A similar problem occured about a year ago when trying to find all the ingredients for my student worker's pad thai recipe. She is from Thailand and was kind enough to print out her mother's instructions and grocery list for the dish. I dare ya...go to a supermarket that specializes in hot dogs and ketchup and ask if they have preserved turnip.

*crickets*

I e-mailed her while home and asked if there were any substitutions since I could not find a few items. Her response? "Improvise, Jen! That's what I do! We never have all of the ingredients, so add what you have and be creative!"

What a thought.

In that same spirit, I bring you my version of Bahn Mi.


For 2 sandwiches:

Pork:
- one boneless pork chip, sliced into thin strips
- zest and juice of one orange
- tsp of sesame oil
- chopped ginger
-tbs of vegetable oil
- sriracha sauce

Marinade pork strips with the next five ingredients for at least two hours.

Toppings:
- english cucumber, cut into long strips
- mayonnaise
- hot sesame chili oil
- mango (not traditional, but quite tasty)
- shredded carrots, about half a cup
- rice wine vinegar
- 1/4 tsp of sugar

Mix the carrots with the vinegar and sugar about 20 minutes before making the sandwiches.

Assemble:

Cook the pork quickly (30 seconds to one minute per side) in a hot pan coated in oil. While cooking pork, take two demi baguettes and toast.

Place mayonnaise and as much hot sesame chili oil as you like on the baguettes. Top with pork and the rest of the toppings.