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

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources