Banh Mi

subheading: Lemon Grass Pork:

2 oz. Soy Sauce

0.5 oz. Fish Sauce

1.5 oz. Olive Oil

1 oz. Lemongrass

2 tsp. Rice Wine Vinegar

1 tsp. Honey

1 tsp. Ginger

2 tsp. Garlic

½ tsp. White Pepper

1 tsp. Salt

1 to 2 lbs. Pork Loin (or chicken or tofu)

subheading: Pickled Daikon Carrot and Cucumber:

4 oz. Water

4 oz. Rice Vinegar

3.75 oz. Granulated Sugar

2 tsp. Salt

6 oz. Daikon

3 oz. Carrot

6 oz. Cucumber

Jalapenos to preference

subheading: Pork:

450° oven with pan inside.

Oil pan, let heat.

Add pork to oven for 10 minutes.

Flip pork, reduce heat to 400° for 10 to 15 minutes until internal temp 145°.

Rest 10 minutes tented with foil.

subheading: Alternatively:

Sous vide to 136°, sear on all sides, chop, reduce sauce, mix together.

subheading: Pickled Veggies:

Combine water, rice vinegar, sugar, salt and make sure dissolved.

Add julienned and sliced veggies and chill for 24 hours.

subheading: Compile:

Serve on French Vietnamese baguette with some of middle removed, Japanese mayo on bread. Or just whatever bread you like.

From Kalli

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