Two-Way Pork Banh Mi Recipe

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Two-Way Pork Banh Mi
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Ingredients
36
Count
Nutrition
754
Calories
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Ingredients:

Directions:

  1. Mayo, make up to one day ahead.
  2. Thoroughly combine all ingredients. Top with plastic wrap, pushing down to contact mayo. Cover bowl and put in fridge til ready to use.
  3. Pickles, make at least an hour prior or up to one day ahead.
  4. Thoroughly combine the warm vinegar, sugar, salt & pepper, stirring til sugar is dissolved. Add the vegetables, cover and put in fridge. Bring up to room temp and drain prior to use.
  5. Vegetables (excl shallots), prep shortly before use.
  6. Thinly slice shallots and fry til golden brown. Can be done up to one day prior but bring up to room temp prior to use.
  7. Meatballs, prep up to one day before cooking
  8. In mixing bowl combine nuoc mam, Sriracha, sugar, cornstarch, pepper, salt. Use mini-chop to combine basil, garlic, scallions, add to mixing bowl and combine. Add ground pork, combine but avoid overmixing. Gently form small meatballs using 1tbs measure. Cover and chill. Using large skillet, cook meatballs in small batches, leaving room between so they lightly brown but do not crisp. Cover and keep warm til serving.
  9. Patties, make shortly before cooking
  10. In mixing bowl combine nuoc mam, soy sauce, 5-spice, sugar, corn starch, lime juice. Use mini-chop to combine chile, garlic, ginger, lime zest, add to mixing bowl and combine. Add ground pork, combine but avoid overmixing. Gently form six patties. Cover and chill. Lightly grill patties. Cover and keep warm til serving.
  11. Bread, prep just before serving
  12. If making custom sandwiches, cut the loaves into serving portions. Then cut in half lengthwise, hollow-out. Crisp with cut-sides down in 450 oven for 5 minutes just prior to serving.
  13. Assembly, have at hand at room temp: mayo, pate or liver sausage, fresh vegetables, shallots, drained pickles. Warm meat, warm bread. You'll work from the bottom-half of the bread upwards, roughly in order (don't overdo the meat, you should be able to taste each separate element in the finished sandwich):
  14. Mayo
  15. Light spread liver sausage or pate
  16. Layer of cuke
  17. Layer of either halved meatballs, cut-side down /or/ crumbled patties (not both)
  18. Shallots
  19. Pickles
  20. Sliced chiles to taste
  21. -6 Sprigs of cilantro
  22. Bottle of Sriracha (optional drizzle to taste)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 754.4 Kcal (3159 kJ)
Calories from fat 556.34 Kcal
% Daily Value*
Total Fat 61.82g 95%
Cholesterol 74.6mg 25%
Sodium 1547.86mg 64%
Potassium 510.31mg 11%
Total Carbs 33.06g 11%
Sugars 10.33g 41%
Dietary Fiber 2.52g 10%
Protein 15.51g 31%
Vitamin C 7.3mg 12%
Vitamin A 0.1mg 5%
Iron 0.7mg 4%
Calcium 41.8mg 4%
Amount Per 100 g
Calories 341.37 Kcal (1429 kJ)
Calories from fat 251.75 Kcal
% Daily Value*
Total Fat 27.97g 95%
Cholesterol 33.76mg 25%
Sodium 700.42mg 64%
Potassium 230.92mg 11%
Total Carbs 14.96g 11%
Sugars 4.67g 41%
Dietary Fiber 1.14g 10%
Protein 7.02g 31%
Vitamin C 3.3mg 12%
Vitamin A 0.1mg 5%
Iron 0.3mg 4%
Calcium 18.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.7
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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