Recipe: Yum-Yum Banh Mi (Vietnamese Pulled Pork Sandwich)

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Banh Mi (Vietnamese Pulled Pork Sandwich)

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We hope you got benefit from reading it, now let's go back to banh mi (vietnamese pulled pork sandwich) recipe. You can cook banh mi (vietnamese pulled pork sandwich) using 35 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to make Banh Mi (Vietnamese Pulled Pork Sandwich):

You need of Sandwiches.
Provide 1 of Hoagie Buns (or more traditionally, a baguette).
Take 1 of Mayonnaise.
Provide 1 of English Cucumbers, peeled and sliced.
You need 1 of Cilantro sprigs.
Get 1 of Pulled Pork (see below).
Take 1 of Pickled Daikon & Carrots (see below).
Take of Pulled Pork.
You need 1 each of Pork Shoulder (Butt) Roast - 3 to 4 pounds.
Prepare of Dry Rub.
Take 1/2 tbsp of 5-Spice Powder.
Use 1/2 tbsp of Salt.
Provide 1 tbsp of Black Pepper.
Get 1 tsp of Granulated Garlic.
Use 1 tsp of Tumeric.
Get 1/2 tsp of Corriander.
You need 1/2 tsp of Cayenne Pepper.
Get 1 tbsp of Turbinado (Raw) Sugar.
Get of Sauce.
Provide 1 tbsp of Vegetable Oil.
Provide 2 tbsp of Red Curry Paste.
You need 1/2 tbsp of Granulated Garlic.
Take 1 tbsp of Ground Ginger.
Provide 1 tbsp of Ground Chili Paste.
Take 1/4 cup of Fish Sauce.
Get 1/2 cup of Sweet Chili Sauce.
Use 2 tbsp of Lime Juice.
Use of Pickled Daikon & Carrots (Do Chua).
You need 1/2 cup of Seasoned Rice Vinegar.
Prepare 1/2 cup of White Vinegar.
Take 1 cup of Sugar.
Get 2 tbsp of Ground Chili Paste.
Use 1 tbsp of Cilantro, chopped.
Prepare 4 oz of Daikon, julienned (or radish).
You need 4 oz of Carrot, julienned.

Steps to make Banh Mi (Vietnamese Pulled Pork Sandwich):

Combine all ingredients for dry rub and mix thoroughly..
Apply dry rub liberally to pork roast..
Place pork in preheated smoker or grill set up for indirect cooking..
Cook at 225-250°F until meat reaches an internal temperature of 195-200°F..
While meat is cooking, prepare the Do Chua by placing all ingredients except the carrots and radish into a saucepan over low heat until the sugar has disolved..
Allow pickling liquid to cool, then poor over the julienned vegetables..
Allow to soak for at least 4 hours (overnight is better).
Prepare the sauce by placing the vegetable oil in a saucepan over med-high heat..
Add the curry paste and sautee for 3-5 minutes until fragrant..
Add the garilc, ginger, and chili paste and cook for 1 minute..
Add the lime juice, fish sauce, and sweet chili sauce and simmer until slightly thickened..
When the pork has finished cooking, remove from the smoker, and allow to rest for 15-20 minutes..
After resting, remove the bone and shred the pork with two forks, then ad sauce and mix thoroughly..
To assemble the sandwiches, lightly toast the bread or buns..
Spread mayonnaise on bun.
Layer ingredients on the bread: English cucumbers, pulled pork, pickled daikon & carrots, cilantro sprigs..