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Easiest Way to Cook Perfect Banh Mi (Vietnamese Pulled Pork Sandwich)

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Banh Mi (Vietnamese Pulled Pork Sandwich).

Banh Mi (Vietnamese Pulled Pork Sandwich) You can cook Banh Mi (Vietnamese Pulled Pork Sandwich) using 35 ingredients and 16 steps. Here is how you cook that.

Ingredients of Banh Mi (Vietnamese Pulled Pork Sandwich)

  1. Prepare of Sandwiches.
  2. It's of Hoagie Buns (or more traditionally, a baguette).
  3. It's of Mayonnaise.
  4. You need of English Cucumbers, peeled and sliced.
  5. It's of Cilantro sprigs.
  6. You need of Pulled Pork (see below).
  7. Prepare of Pickled Daikon & Carrots (see below).
  8. It's of Pulled Pork.
  9. Prepare of Pork Shoulder (Butt) Roast - 3 to 4 pounds.
  10. It's of Dry Rub.
  11. It's of 5-Spice Powder.
  12. Prepare of Salt.
  13. You need of Black Pepper.
  14. Prepare of Granulated Garlic.
  15. It's of Tumeric.
  16. It's of Corriander.
  17. Prepare of Cayenne Pepper.
  18. It's of Turbinado (Raw) Sugar.
  19. Prepare of Sauce.
  20. It's of Vegetable Oil.
  21. It's of Red Curry Paste.
  22. Prepare of Granulated Garlic.
  23. Prepare of Ground Ginger.
  24. You need of Ground Chili Paste.
  25. Prepare of Fish Sauce.
  26. It's of Sweet Chili Sauce.
  27. It's of Lime Juice.
  28. You need of Pickled Daikon & Carrots (Do Chua).
  29. Prepare of Seasoned Rice Vinegar.
  30. Prepare of White Vinegar.
  31. You need of Sugar.
  32. You need of Ground Chili Paste.
  33. Prepare of Cilantro, chopped.
  34. It's of Daikon, julienned (or radish).
  35. You need of Carrot, julienned.

Banh Mi (Vietnamese Pulled Pork Sandwich) step by step

  1. Combine all ingredients for dry rub and mix thoroughly..
  2. Apply dry rub liberally to pork roast..
  3. Place pork in preheated smoker or grill set up for indirect cooking..
  4. Cook at 225-250°F until meat reaches an internal temperature of 195-200°F..
  5. While meat is cooking, prepare the Do Chua by placing all ingredients except the carrots and radish into a saucepan over low heat until the sugar has disolved..
  6. Allow pickling liquid to cool, then poor over the julienned vegetables..
  7. Allow to soak for at least 4 hours (overnight is better).
  8. Prepare the sauce by placing the vegetable oil in a saucepan over med-high heat..
  9. Add the curry paste and sautee for 3-5 minutes until fragrant..
  10. Add the garilc, ginger, and chili paste and cook for 1 minute..
  11. Add the lime juice, fish sauce, and sweet chili sauce and simmer until slightly thickened..
  12. When the pork has finished cooking, remove from the smoker, and allow to rest for 15-20 minutes..
  13. After resting, remove the bone and shred the pork with two forks, then ad sauce and mix thoroughly..
  14. To assemble the sandwiches, lightly toast the bread or buns..
  15. Spread mayonnaise on bun.
  16. Layer ingredients on the bread: English cucumbers, pulled pork, pickled daikon & carrots, cilantro sprigs..

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