Editor’s note: This is truly a mouthwatering sandwich. What Ian didn’t tell you is that he generously buttered the buns on the crust side as well as the centre and warmed the buns in a hot oven. This made them just a little crusty and even more delicious.
Foodies
Sandwiches of all descriptions come and go; I am a huge fan of them and honestly could live on them in a pinch. So many countries have their own ideas and this one if you like a little heat is made just for you.
After soaking the pork in a spicy-sweet marinade, it is then grilled on (water pre-soaked) skewers and served inside a nice crusty baguette with cucumber and cilantro to make a flavorful pork bánh mì.
The cucumber and cilantro toppings in this bánh mì recipe are standard for most varieties; some also include pickled carrots or shredded radishes. To be fair you can add pretty much anything, but always remember to keep it a little exotic. Flare can be daring but fun.
Someone once said to me “a messy sandwich is a great sandwich”. I totally agree.
Here is what you will need:
¼ cup oyster sauce
1 ½ tablespoons honey
2 tablespoons soy sauce
1 tablespoon sugar (granulated)
Freshly ground black pepper
6 green onions white and tender green parts
4 cloves garlic, chopped
600 grams pork tenderloin, thinly sliced
4 8-inch bread rolls
Hoisin sauce (for the bánh mì)
Sriracha sauce (for the bánh mì)
½ cucumber, cut into 2 x ½ inch matchsticks (seedless)
2 cups loosely chopped cilantro sprigs
The all importance how to:
The all importance how to:
Place the oyster sauce with the honey, sugar, pepper, scallions, and garlic into a blender and mix on high until you have a nice liquid. Transfer the marinade to a bowl, add the thinly sliced pork tenderloin, and toss together, ensuring all the meat is fully covered. Seal with some saran wrap, then place in the fridge 2 to 4 hours.
Remove the marinated pork from the fridge and carefully thread though the bamboo skewers from top to bottom. Place to one side.
Light a grill and oil the grates. Spread the rolls with a little butter then a generous spreading of both hoisin and Sriracha sauce.
Once the grill is at the right temperature brush the pork with oil and grill over high heat, turning, until just cooked.
Remove from the heat and place 2 skewers in individual rolls, close, and pull out the skewers. Place the matchstick cucumber and cilantro then serve. Why not let us know what you think, email the editor.
Footnote: Adding a little heat, chili sauce works or even jalapeno would be typical, though you can also find some sandwiches spread with mayonnaise.
Ian Leatt is a trained chef from across the pond.
Place the oyster sauce with the honey, sugar, pepper, scallions, and garlic into a blender and mix on high until you have a nice liquid. Transfer the marinade to a bowl, add the thinly sliced pork tenderloin, and toss together, ensuring all the meat is fully covered. Seal with some saran wrap, then place in the fridge 2 to 4 hours.
Remove the marinated pork from the fridge and carefully thread though the bamboo skewers from top to bottom. Place to one side.
Light a grill and oil the grates. Spread the rolls with a little butter then a generous spreading of both hoisin and Sriracha sauce.
Once the grill is at the right temperature brush the pork with oil and grill over high heat, turning, until just cooked.
Remove from the heat and place 2 skewers in individual rolls, close, and pull out the skewers. Place the matchstick cucumber and cilantro then serve. Why not let us know what you think, email the editor.
Footnote: Adding a little heat, chile sauce works or even jalapeno would be typical, though you can also find some sandwiches spread with mayonnaise.
Ian Leatt is a trained chef from across the pond.