I recently had my first taste of a classic Vietnamese bahn mi sandwich. In the middle of moving a couple of weeks ago, Andrew and I were famished. My cousin owns a couple of Which Wich sandwich shops in Chandler and Gilbert, so we decided to stop in and get some nourishment. I normally stick to my regular buffalo chicken sandwich, but upon walking up to the counter to order, a massive sign advertising their new Bahn Mi sandwich caught my eye. Toasted french bread. Pulled pork. Jalapenos. Carrots. Cucumbers. Cilantro. Sriracha mayo. How could I not order this thing of beauty? So we ordered 2 and devoured them in no more time that it took to make them. For days we talked about how incredibly delicious they were, and ultimately decided we needed to try our hands at making them at home ourselves. Can I just tell you that we fell in love all over again? For something so simple in theory, they taste so gourmet, and they make amazing leftovers for the next day!
- 2 1/2-3 lb. pork shoulder
- 1 cup chicken broth
- 1 cup bbq sauce
- 1/2 cup chopped onion
- 1/4 tsp. ground cinnamon
- 2 tsp. dried oregano
- 1 tsp. cumin
- 4 tbsp. mayo
- 1 tbsp. sriracha
- 2 large carrots, cut into matchsticks
- 1 cup rice vinegar
- 1/4 cup sugar
- 1 french baguette, halved horizontally and cut into fourths
- 1 cucumber, thinly sliced lengthwise
- 1 jalapeno, sliced
- 1 bunch cilantro, roughly chopped
In a crock pot, add the pork shoulder, broth, bbq sauce, onion, cinnamon, oregano, and cumin. Cook on low for 8 hours, until the pork is cooked through and shreds easily with a fork. Remove the pork from the crock pot and shred in a large bowl. (Hint: if you have leftover pulled pork, be sure to make these)
To prepare the carrots, simply whisk together the vinegar and sugar, then toss the carrots and set in the fridge to pickle while the pork cooks. When ready to serve, just drain out the vinegar from the bowl.
To prepare the sriracha mayo,whisk together the mayo and sriracha and place in fridge until ready to serve.
To assemble the sandwiches, toast the baguette until crispy and warm. Slather some sriracha mayo onto each bottom piece of bread. Top with a large helping of the pulled pork. Then layer the cucumber, jalapeno, pickled carrots, chopped cilantro, and bread top to finish. Serve warm.