Everywhere I go these days, I see Bahn Mi sandwiches. I’ve seen them at the Miami Food Truck meetups, at the South Beach Wine and Food Fest BBQ event (Guy Fieri did a rendition) and at the newly opened Vietnamese restaurant down the street. My hubby even asked me to make one so I was chomping at the bit to try my own when I smoked a pork butt earlier this week.
Bahn Mi literally refers to the Vietnamese baguette that they are served on. But these days the term “Bahn Mi” is synonymous with this popular sandwich that is served on a light and airy Vietnamese bread with some kind of meaty filling (or tofu), along with cilantro, cucumbers, pickled daikon and carrots, jalapenos (or sriracha, or both) and mayo.
Below is my Gringa rendition of a Bahn Mi. I’ve had countless pulled pork BBQ sandwiches and I was ready to try something new. Hubby was loving this- I made a chipotle mayo, and in lieu of pickled veggies I added sliced cabbage and radishes, cucumbers and jalapenos. The pulled pork has a good dose of vinegary BBQ sauce. This sammy can be made with your own pulled pork rendition, I’ve included links to 2 of of my pulled pork recipes, made either in the smoker or (gasp! ) in the oven.
Pulled Pork and BBQ Sauce Recipes:
Recipe: (Oven) Pulled Pork Tenderloin (includes a vinegar based sauce recipe)
Recipe: (Smoker/Grill) Smoked Pork Butt (includes a mango BBQ sauce recipe)
Ingredients: (makes 4 sandwiches)
- French Bread Baguette (to be authentic, you could attempt to go to a Vietnamese bakery for their lighter, airier version of French bread)
- 4 cups pulled pork
- 1/2 cup chipotle mayo (take mayo and mix 2 tblsp adobo sauce from chipotle peppers in adobo sauce)
- 1/2 cup BBQ sauce (recipe here if you want to make your own)
- 1-2 jalapeno, sliced
- 4 radishes, thinly slice (use a mandolin if you have one)
- 1 large cucumber- thinly sliced (again, use a mandolin if you have one)
- 1 cup sliced cabbage
- sriracha sauce (optional)
Cut the ends off the baguette and slice lengthwise. Next, cut into 4 servings. **NOTE: The bread is going to be very thick, I suggest pulling some of the inside bread out so that their is room for more filling and the bread to meat ratio is more even. Add mayo to the bread, and then begin to assemble the sandwich. Add one cup of meat per sandwich, then add BBQ Sauce, cilantro, radishes, jalapeno, and cabbage. Add sriracha to taste if not using jalapenos.
This is my new favorite way to do pulled pork sandwiches. I’m competing at Memphis in May this year again with the Too Sauced To Pork Team, doing “Peoples Choice” which is pulled pork so I’m going to be serving up Pulled Pork sammies a whole different way this year!