Banh Mi (Vietnamese Pulled Pork Sandwich) Recipe by Chad Richey
Cooking Instructions 8 hours 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. 1 Combine all ingredients for dry rub and mix thoroughly. 1 Combine all ingredients for dry rub and mix thoroughly. 2 Apply dry rub liberally to pork roast. 2 Apply dry rub liberally to pork roast. 3 Place pork in preheated smoker or grill set up for indirect cooking. 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. 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. 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. 6 Allow pickling liquid to cool, then poor over the julienned vegetables. 7 Allow to soak for at least 4 hours (overnight is better) 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. 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. 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. 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. 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. 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. 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. 14 To assemble the sandwiches, lightly toast the bread or buns. 15 Spread mayonnaise on bun 15 Spread mayonnaise on bun 16 Layer ingredients on the bread: English cucumbers, pulled pork, pickled daikon & carrots, cilantro sprigs. 16 Layer ingredients on the bread: English cucumbers, pulled pork, pickled daikon & carrots, cilantro sprigs. 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