Vietnamese Banh Mi Thit Xá Xíu
Bold, vibrant flavors come together in this Vietnamese street food classic, offering a satisfying mix of textures. The rich char siu pork pairs beautifully with the light crunch of cucumber and the zing of pickled daikon and carrots.
Ingredients
- 1 lb pork boneless (cutlet or belly)
- 1 lb daikon and carrots mix 70:30
- 2-4 Persian cucumber
- 1-2 baguette
- 4 cloves garlic grated
- 4 tbsp tamari or soy sauce
- 2 tbsp cooking wine e.g. Marsala/ dry sherry/ white wine
- 4-6 tbsp agave syrup or honey or sugar
- 2-8 tbsp rice wine vinegar or white vinegar
- oil
Optional
- 1 tsp sesame oil
- 1 tsp fish sauce or 1 tbsp anchovy paste
- mayonnaise
- some sprigs cilantro
- jalapenos
Culinary Spice Kit
- Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves
Instructions
Marinade
- Cut meat in 1-inch cubes.
- In a CONTAINER, mix garlic, tamari, cooking wine, 2 tbsp syrup, 1 tbsp oil.
- Optional use sesame oil and fish sauce.
- Stir in Banh Mi Spices.
- Add meat. Mix well.
- Let rest in the fridge for 2-24 hours. Stir halfway.
Pickles
- Cut daikon and carrots into thin match-like strips or grate them.
- In a BOWL, add 1 cup water.
- Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
- Let rest in fridge 2-24 hours.
Grill
- Preheat OVEN to 390°F.
- Place meat on a baking sheet with parchment paper.
- Bake 30 minutes.
- Turn halfway and brush meat with the marinade.
Cut
- Cut cucumber in strips.
- Cut meat thinly.
Assemble your Banh mi thit
- Place meat in your baguette.
- Add cucumber and pickles.
Optional
- Spread mayonnaise on one half of the baguette. Top with cilantro leaves and/or sliced jalapenos.
- Enjoy!