Pork Banh Mi

Expecting this to come out exactly like the Vietnamese corner shop makes them is setting yourself up — nothing will beat that. But this version is about as close as you’ll get without running to the bodega.

Ingredients

1/4 cup fish sauce

1 tbsp honey

2 tbsp granulated sugar

1 tsp freshly ground black pepper

6 scallions, white and tender green parts only, thinly sliced

2 garlic cloves, thinly sliced

1 1/2 lbs pork tenderloin, thinly sliced

2 French baguettes, cut into 8-inch sections and split lengthwise

Hoisin sauce and Sriracha or sambal, for spreading

Vegetable oil, for grilling

1 English cucumber, cut into 2-inch matchsticks

1 1/2 cups fresh cilantro sprigs

Preparation

1. In a blender, combine the fish sauce, honey, sugar, pepper, scallions, and garlic and blend until smooth. Transfer to a bowl, add the pork, and toss to coat. Cover and refrigerate for 2–4 hours. If grilling on skewers, thread each pork slice onto a bamboo skewer — otherwise grill the slices directly.

2. Spread the cut sides of the baguettes with hoisin and Sriracha or sambal. Oil the grill grates and heat to high. Brush the pork with vegetable oil and grill, turning once, until just cooked through, about 4 minutes total. Fill each baguette section with the grilled pork, top with the cucumber matchsticks and cilantro sprigs, and serve immediately.

Notes

Inspired by Food & Wine.