Shortcut Banh Mi With Pickled Carrots and Daikon
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup shredded carrots
- ¾cup thinly sliced Persian, Kirby or European cucumbers
- ½cup shredded daikon radish
- 2tablespoons unseasoned rice wine vinegar
- 2tablespoons sugar
- ¼teaspoon kosher salt
- ½cup mayonnaise
- 4tablespoons finely chopped scallions
- 2 to 3tablespoons sriracha or other chili sauce, to taste
- 1tablespoon peanut or vegetable oil
- 4garlic cloves, finely chopped
- 1pound ground pork
- 2tablespoons Asian fish sauce
- ½teaspoon black pepper
- ½teaspoon kosher salt
- 1teaspoon sugar
- ½cup chopped fresh basil
- Finely grated zest of 1 lime
- Juice of ½ lime
- 6small hero rolls or 2 baguettes cut into thirds, split
- Fresh jalapeño, thinly sliced and seeded, for serving
- Mint sprigs, for serving
- Cilantro sprigs, for serving
For the Pickled Vegetables
For the Pork
For the Sandwich
Nutritional analysis per serving (6 servings)
481 calories; 35 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 11 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 16 grams protein; 898 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Pickled Vegetables
- Step 1
To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
- Step 2
Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
- Step 3
Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
- Step 4
Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.
Private Notes
Comments
Too bad you've never had the original. The bread for a banh mi sandwich is one of the most important elements, made with rice flour and has a fantastic crunch to fresh/soft ratio that's so important. The bread and the pickled vegetables and the mayonnaise spread are the stars, to me. I can take or leave the pork. I am just as happy with a vegetarian version.
Banh mi sloppy joes! Absolutely killer. If you make the pickles the night before (and you should, they’ll be better,) this becomes a 15 minute dump-and-stir weeknight miracle. If your ground pork looks fatty, definitely fry it off and drain it when it’s 90% cooked through. Use Thai basil if you can find it, the little leaves will wilt into the pork, no chiffonade needed. Light, chewy rolls are best. Lots of cilantro. Got any kewpie mayo? You know what to do!
I made it vegetarian: soy protein fake meat and homemade vegetarian "fish" sauce were all the changes. It was wonderful!
Instead of adding mayo mix to the meat, just spread it on the bread first for better separation of flavors across the meat and bread
Made this vegan using canned gluten (fantastic meat sub found in Asian markets often labeled “mock duck”), Just Egg mayo and dark soy sauce for the fish sauce. Just delicious! Make a big batch and store cooked meat, pickled carrot/daikon, and pickled cucumbers in separate containers in the fridge plus the fresh herbs and you’ll have quick to assemble sandos all week long. Oh and— use Thai basil if you can find it for a more authentic flavor.
No ground pork at our grocery so we made this with pork tenderloin, marinated amd grilled, then sliced thin.