Vietnamese Pork Bahn Mi with Spicy Peanut Aioli

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Asian
Serves: 
4 sandwiches

The baguettes used in banh mi sandwiches reflect the French influence on Vietnam when the country was part of French Indochina. Vietnam-born Chef Pham gives the classic preparation a crunchy contrast with marinated carrots, cucumber and roasted peanuts; green herbs add fresh notes and a spicy peanut aioli offers a welcome creaminess.  

Ingredients

2 tbsp. minced shallots
1 tsp. minced garlic
2 tbsp. soy sauce, plus extra for garnish
1 tbsp. fish sauce
2 tbsp. light brown sugar
2 tbsp. minced lemongrass, minced
1 lb. pork sirloin or pork butt, trimmed of any excess fat, cut into thin slices
1 tbsp. vegetable oil, plus extra for grilling or cooking
4 baguette pieces (6 in. long), split lengthwise, half of the centers slightly hollowed out
¼ cup Spicy Peanut Aioli (recipe follows), or to taste
1/3 cup chopped roasted peanuts
2 cups marinated carrots (recipe follows)
¼ red onion, sliced paper-thin and rinsed
10 to 12 sprigs cilantro
1/3 cup Vietnamese rau ram or coriander or Thai basil leaves
½ hothouse cucumber, cut into thin strips
1 jalapeño, thinly sliced and seeded (optional)
Salt and pepper, to taste

Spicy Peanut Aioli
Yield: 2/3 cup

½ cup mayonnaise
2 tbsp. peanut flour
1 tbsp. extra virgin olive oil
1 tbsp. lemon juice
1 tsp. chili paste or dried chili flakes (optional)

Marinated Carrots
Yield: 2 cups

½ cup sugar
½ cup white vinegar
½ tsp. salt
3 carrots, peeled, shredded into matchstick size strips, rinsed

Steps

1. Combine shallots, garlic, soy sauce, fish sauce, brown sugar and lemongrass in large bowl; mix well. Add pork; toss well to coat meat. Set aside to marinate for at least 30 min.

2. Preheat oiled grill to high. Grill pork slices just until done and slightly charred around the edges, about 1 to 2 min. on each side. (You can also cook the pork in a pan.) Remove from heat and keep warm.

3. Toast split baguette on the grill just until warm and crisp.

4. Spread inside of each baguette with Spicy Peanut Aioli. Layer from bottom up with pork slices, 2 tbsp. peanuts, 1/3 cup marinated carrots, 2 onion slices, 2 to 3 sprigs cilantro, 2 to 3 rau ram leaves, 2 cucumber strips, and 2 jalapeño slices.

5. Drizzle 1 tsp. soy sauce on top; season with salt and pepper and serve immediately.

Spicy Peanut Aioli

1. Combine all ingredients in a small bowl and stir well. Allow to stand 15 min. before using.

Marinated Carrots

1. Combine sugar, vinegar, and salt in small bowl; stir well. Add carrots; toss several times. Let marinate at least 20 min. Cover and refrigerate until ready to use.

Recipe courtesy of Chef Mai Pham for the National Peanut Board

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources