Pork Bánh mì

Bánh mì

From Wikipedia, the free encyclopedia

Bánh mì (/ˈbæn ˌmiː/; Vietnamese pronunciation: [ɓǎɲ mî]) is a Vietnamese term for all kinds of bread. Bread, or more specifically the baguette, was introduced by the French during its colonial period.[1] The bread most commonly found in Vietnam is a single serving baguette, therefore the term bánh mì is synonymous with this type of bread. The bánh mì is usually more airy than its western counterpart, so as a result, has a thinner crust. It is often associated with a set of sandwiches, often called Vietnamese sandwiches, that are made with the bánh mì'".

History

In the western hemisphere, especially in areas with substantial Vietnamese expatriate communities, the term is used to refer to a type of meat-filled sandwich on bánh mì bread, found in Vietnamese bakeries. Typical fillings include steamed, pan-roasted or oven-roasted seasoned pork belly, Vietnamese sausage, grilled pork, grilled pork patties, spreadable pork liver pâté, pork floss, grilled chicken, chicken floss, canned sardines in tomato sauce, soft pork meatballs in tomato sauce, head cheese, fried eggs, and tofu. Accompanying vegetables typically include fresh cucumber slices, cilantro (leaves of the coriander plant) and pickled carrots and daikon in shredded form. Common condiments include spicy chili sauce, sliced chilis, mayonnaise, and cheese.[1]

In the Vietnamese language these sandwiches would be referred to as e.g. bánh mì xíu mại for a baguette with crushed pork meatball, Bánh mì pâté chả thịt for a baguette or sandwich with pâté, Vietnamese sausage and meat, usually pork bellies, since it is the most common kind of meat. Almost all of these varieties innovations made by or introduced and is often eaten in Saigon and is known as bánh mì Sài Gòn ("Saigon-Style" banh mi), the most popular form is banh mi thit ("thit" means "meat").[2][3][4] However, even in Vietnam, "a bánh mì for breakfast" implies a meat-filled sandwich for breakfast, not just bread.

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The Vietnamese sandwich, sometimes called a "bánh mì" sandwich, is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté and mayonnaise) with native Vietnamese ingredients, such as cilantro, chili peppers, and pickled carrots.[7]

The classic version, bánh mì thịt nguội, sometimes known as bánh mì đặc biệt or "special combo", is made with various Vietnamese cold cuts, such as sliced pork or pork bellies, chả lụa, and head cheese, along with the liver pâté and vegetables.[8]

Some restaurants also offer bánh mì chay, a vegetarian option, made with tofu or seitan. In Vietnam, vegetarian sandwiches are rarely found on the streets. They are usually made at Buddhist temples during special religious events.

Another option is the breakfast bánh mì, either with scrambled eggs served in a baguette; the version eaten more widely for breakfast in Vietnam is eggs fried sunny-side-up with onions, sprinkled with soy sauce or Maggi sauce, and eaten with a fresh (and sometimes buttered) baguette.

The recipe I used

Pork Bánh mì

Cut tenderloin across the grain of the meat into ½ inch pieces. Flatten each piece to an even ¼ inch between two pieces of saran wrap using a meat pounder

For the marinade mix ingredients from fish sauce to black pepper.

Add marinade to the meat. Make sure all pieces of meat are coated. Marinate for 10 to 30 minutes. The time it takes to get your coals hot should be fine.

You can cook the pork on the grill or indoors using a grill pan or cast iron pan, something that you can get very hot. Add vegetable oil to meat and stir to coat. Sear first side of meat until very dark brown on one side, then flip and sear on the second side. Be careful not to overcook it. The meat is thin so it cooks quickly, one or two minutes on each side.

Taste the pork you have just finished cooking.  After you regain your senses, run around the house offering your guests samples of what you just did.  After they regain they’re senses, you may proceed to sandwich assembly while your delighted guests hover greedily over your shoulders.