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

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources