Vietnamese-Style Grilled Pork Bun (Banh Mi Nuong)
A fusion of French and Vietnamese flavors in this grilled pork bun recipe. The pungency of the pork is balanced by the freshness of the herbs and the crunch of the bun.
Ingredients
- ●1 pound Pork shoulderthinly sliced
- ●2 tablespoons Vietnamese fermented fish sauce (Nước Mắm)
- ●1/4 cup Fresh mint leaveschopped
- ●1/4 cup Fresh cilantro leaveschopped
- ●4 Soft baguette (Bun)split in half lengthwise
- ●1/2 cup Pickled carrots and daikonstore-bought or homemade
- ●1/2 cup Sliced cucumberthinly sliced
- ●1/4 cup Sliced chili peppersthinly sliced
- ●2 tablespoons Mayonnaise
- ●2 tablespoons Hoisin sauce
Instructions
- 1
Preheat a grill or grill pan to medium-high heat.
- 2
In a small bowl, whisk together fermented fish sauce, mayonnaise, and hoisin sauce.
- 3
Grill the pork slices for 3-4 minutes per side, or until cooked through.
- 4
Meanwhile, toast the baguette halves by grilling them for 1-2 minutes, or until lightly browned.
- 5
Assemble the banh mi by spreading a layer of the fish sauce mixture on the bottom half of the baguette.
- 6
Add a few slices of the grilled pork, some pickled carrots and daikon, sliced cucumber, and sliced chili peppers.
- 7
Top with the chopped mint and cilantro leaves.
- 8
Drizzle with additional fermented fish sauce, if desired.
- 9
Serve immediately.