Roasted Pork Banh Mi Recipe

Pork shoulder: Thinly sliced for even cooking and marinated for flavor.

Baguettes: Split lengthwise to hold all the delicious fillings.

Pickled carrots and daikon: Adds a tangy crunch to the sandwich.

Cucumber: Sliced thin for a refreshing bite.

Cilantro: Fresh and chopped, it adds a burst of flavor.

Mayonnaise: Spread on the baguettes for creaminess.

Soy sauce: Used in the marinade for the pork.

Fish sauce: Adds umami depth to the pork marinade.

Sugar: Balances the savory elements in the marinade.

Salt: Enhances the overall flavor.

Black pepper: Freshly ground for a bit of heat.

When marinating the pork shoulder, make sure to massage the marinade into the meat thoroughly. This ensures that the flavors from the soy sauce, fish sauce, sugar, salt, and black pepper penetrate deeply, resulting in a more flavorful and tender roast. Additionally, allowing the pork to marinate for a longer period, such as a few hours or overnight, can further enhance the taste.

• sliced thin pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and flavor profile when marinated and roasted, making them a good alternative to pork shoulder.

• baguettes - Substitute with ciabatta rolls: Ciabatta rolls have a similar crusty exterior and soft interior, providing a comparable texture and taste.

• pickled carrots and daikon - Substitute with pickled red cabbage and radishes: Pickled red cabbage and radishes offer a similar tangy and crunchy element to the sandwich.

• sliced thin cucumber - Substitute with sliced thin zucchini: Zucchini has a similar mild flavor and crisp texture, making it a suitable replacement for cucumber.

• fresh, chopped cilantro - Substitute with fresh, chopped parsley: Parsley provides a fresh, herbaceous flavor that can mimic the brightness of cilantro.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce provides a similar depth of flavor and umami, though it is slightly less pungent.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good alternative to sugar.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile, though it is slightly milder.

• Allow the roasted pork to cool completely before storing. This helps maintain the texture and flavor.
• For short-term storage, place the sliced pork in an airtight container and refrigerate. It will stay fresh for up to 3 days.
• To store the baguettes, wrap them in aluminum foil or place them in a bread bag to keep them from drying out. Store at room temperature for up to 2 days.
• For the pickled carrots and daikon, transfer them to a glass jar with a tight-fitting lid. They can be refrigerated for up to 2 weeks.
• If you plan to freeze the pork, lay the slices on a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen slices to a freezer-safe bag or container. This prevents the slices from sticking together.
• When freezing the baguettes, wrap each one tightly in plastic wrap and then in aluminum foil. This double wrapping helps prevent freezer burn. They can be frozen for up to 3 months.
• To reheat the pork, thaw it in the refrigerator overnight if frozen. Then, warm it in a skillet over medium heat or in the oven at 350°F (175°C) until heated through.
• For the baguettes, if frozen, thaw them at room temperature for a few hours. To refresh them, bake in a preheated oven at 350°F (175°C) for about 10 minutes until crispy.
• Assemble the banh mi just before serving to maintain the freshness and crunch of the vegetables and baguette.
• Store any leftover assembled banh mi in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. Consume within 24 hours for the best taste and texture.

• Preheat your oven to 350°F (175°C). Wrap the baguette with the pork and vegetables in aluminum foil to keep it from drying out. Bake for about 10-15 minutes until heated through.
• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the banh mi on a baking sheet. Heat for 8-10 minutes, ensuring the bread remains crispy.
• If you prefer using a microwave, disassemble the banh mi. Heat the pork separately on a microwave-safe plate for about 1-2 minutes. Warm the baguette for 20-30 seconds to avoid sogginess. Reassemble with fresh vegetables.
• For a stovetop method, use a non-stick skillet. Heat the pork slices over medium heat for 3-4 minutes until warmed. Toast the baguette halves in the same skillet for a minute or two. Reassemble with the vegetables and mayonnaise.
• If you have an air fryer, preheat it to 350°F (175°C). Place the banh mi inside and heat for 5-7 minutes. This method keeps the bread crispy while warming the pork and vegetables.

• Oven: Used to roast the marinated pork shoulder to perfection at 375°F (190°C).

• Mixing bowl: Essential for combining the soy sauce, fish sauce, sugar, salt, and black pepper to create the marinade for the pork.

• Baking sheet: Needed to place the marinated pork on for roasting in the oven.

• Knife: Important for slicing the pork shoulder thinly after it has been roasted and rested.

• Cutting board: Provides a stable surface for slicing the pork and other ingredients like cucumber.

• Spatula: Useful for spreading mayonnaise evenly on the baguettes.

• Measuring cups: Necessary for accurately measuring the mayonnaise, pickled carrots and daikon, and other ingredients.

• Measuring spoons: Used to measure out the soy sauce, fish sauce, sugar, salt, and black pepper for the marinade.

• Tongs: Handy for placing the marinated pork onto the baking sheet and for handling the hot pork after roasting.

• Serving platter: Ideal for arranging the assembled banh mi sandwiches before serving.

Marinate in advance: Marinate the pork the night before to save time on the day of cooking.

Pre-slice vegetables: Slice the cucumber and prepare the pickled carrots and daikon ahead of time.

Use store-bought pickles: Opt for store-bought pickled vegetables to cut down on prep time.

Toast baguettes together: Toast all baguettes at once in the oven while the pork is roasting.

Batch cooking: Roast a larger batch of pork and use leftovers for quick meals later.