Technically my first ever blog post was about a Bahn Mi sandwich.
In my final semester of senior year, I took a digital media class where we had to create a blog for our final project, promote it, and then we were graded on our engagement. It actually was a fabulous idea by my professor and I learned a ton from the experience. I wasn't a foodie by any means at this time in life. I liked to cook, but it wasn't a hard core passion of mine. I decided to make my blog about food trucks in the Boston area because I was more into eating food that creating it at the time. Keep in mind that this was 2012 and food trucks were not really a thing. However, there were several spots on the Boston University campus that had lunchtime trucks come in. This was a completely new phenomenon that delighted hungry college kids walking to and from class.
My first ever meal from a food truck and my first ever blog was about a banh mi sandwich from the now popular truck Bon Me in Boston. This food truck was such a hit that they actually were able to open up brick and mortar restaurants in Cambridge and Boston. I ordered the sandwich having absolutely no clue what this Vietnamese speciality would be like. I was immediately struck with the huge, bold, and rather unusual flavors. Our standard American sandwiches generally don't contain cilantro, cucumbers, or carrots as toppings. I've dabbled in some Vietnamese foods since this experience. Hello Pho! Yet, I have never been able to replicate that amazing taste I endured on the streets of Boston.
I don't think you can talk about a sandwich without discussing the meat of course! In general, a banh mi can contain any kind of meat but the traditional sandwiches are made with pork. I tend to steer away from cooking pork unless it's a tenderloin on the grill. However, I couldn't believe how easy, and tasty, this $6 pork loin I picked up was to make. I'm looking forward to having the leftovers already!
Lastly, banh mi literally beans bread in Vietnamese so you cannot skimp on the quality. Either make it yourself or invest in some good quality sub rolls from your local market.
Ingredients:
2 pound boneless pork loin, cut in half lengthwise and scored
1/4 cup rice wine vinegar
2 tbsp soy sauce
1 tsp ground pepper
2 tsp sriracha
1 tbsp Chinese 5-spice powder
2 tbsp vegetable oil
6 sup rolls
Spicy Mayo
1/2 cup mayonnaise
1 tbsp sriracha
1 tbsp hoisin sauce
Quick Pickled Vegetables
1/4 cup rice wine vinegar
2 tsp kosher salt
1 cup shredded carrots
1 cup shredded daikon radish
Toppings:
cilantro
pickled vegetables
sliced jalapeños
In a medium sized bowl combine rice wine vinegar, soy sauce, pepper, Chinese 5 spice and sriracha. Whisk until fully combined. Place pork in a shallow baking dish and pour marinade over the pork. Let the pork marinade for 30 minutes (or up to 5 hours in the fridge). Meanwhile make the spicy mayo by combining mayo, sriracha, and hoisin together in a small bowl. Heat oil in a large skillet and sear pork on both sides until golden brown (7-8 minutes on each side). The internal temperature should be about 155 degrees F. Remove from pan and let rest for ten minutes. Thinly slice the pork. To make pickled vegetables, place carrots and radishes into a large bowl and sprinkle with salt and vinegar. Mix to throughly combined with your hands. Let sit for 15 - 20 minutes.Preheat oven to 400 degrees F. Brush an even layer of spicy mayo on both the inner sides of each sub roll. Toast the rolls in the oven for 7-8 minutes until they are browned on the edges. Layer pork onto the sandwiches and top with pickled veggies and desired toppings.
Lastly, banh mi literally beans bread in Vietnamese so you cannot skimp on the quality. Either make it yourself or invest in some good quality sub rolls from your local market.
Ingredients:
2 pound boneless pork loin, cut in half lengthwise and scored
1/4 cup rice wine vinegar
2 tbsp soy sauce
1 tsp ground pepper
2 tsp sriracha
1 tbsp Chinese 5-spice powder
2 tbsp vegetable oil
6 sup rolls
Spicy Mayo
1/2 cup mayonnaise
1 tbsp sriracha
1 tbsp hoisin sauce
Quick Pickled Vegetables
1/4 cup rice wine vinegar
2 tsp kosher salt
1 cup shredded carrots
1 cup shredded daikon radish
Toppings:
cilantro
pickled vegetables
sliced jalapeños
In a medium sized bowl combine rice wine vinegar, soy sauce, pepper, Chinese 5 spice and sriracha. Whisk until fully combined. Place pork in a shallow baking dish and pour marinade over the pork. Let the pork marinade for 30 minutes (or up to 5 hours in the fridge). Meanwhile make the spicy mayo by combining mayo, sriracha, and hoisin together in a small bowl. Heat oil in a large skillet and sear pork on both sides until golden brown (7-8 minutes on each side). The internal temperature should be about 155 degrees F. Remove from pan and let rest for ten minutes. Thinly slice the pork. To make pickled vegetables, place carrots and radishes into a large bowl and sprinkle with salt and vinegar. Mix to throughly combined with your hands. Let sit for 15 - 20 minutes.Preheat oven to 400 degrees F. Brush an even layer of spicy mayo on both the inner sides of each sub roll. Toast the rolls in the oven for 7-8 minutes until they are browned on the edges. Layer pork onto the sandwiches and top with pickled veggies and desired toppings.
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