Vietnamese Bahn Mi
Makes 2 sandwiches
- 2 portobello mushrooms, thinly sliced
- Olive oil for grilling
- Salt and pepper to taste
- 1 carrot, cut into thin strips
- 1 daikon radish, cut into thin strips
- 1 cup rice vinegar
- 1 cup fresh lime juice, divided
- 1 cup cold water, divided
- 2 teaspoons soy sauce
- 1 teaspoon Vietnamese fish sauce or soy sauce
- 1/2 teaspoon sesame oil
- 2 tablespoons canola oil
- 2 teaspoons minced garlic
- 1/3 cup granulated sugar
- 1 teaspoon vegetable oil
- 1 tablespoon finely chopped onion
- 6 ounces ground pork
- 1 tablespoon roast pork seasoning mix
- Pinch garlic powder
- 1 jalapeno pepper, thinly sliced
- 1 medium cucumber, seeded, cut into thin strips
- 2 sprigs fresh Thai basil or Italian basil
- 2 (6 or 7-inch) French baguettes, cut open lengthwise
- Preheat a grill or grill pan over a medium flame. Brush mushrooms with a little olive oil and season with salt and pepper. Grill until tender, about 3 to 4 minutes. Set aside.
- Meanwhile, bring a small pot of water to a boil. Place carrots and daikon in boiling water and blanch for 1 to 2 minutes. Remove with a slotted spoon and dunk in an ice water bath. Set aside.
- Whisk vinegar with 1/2 cup lime juice, and 1/2 cup cold water. Add carrots and daikon and let stand for 10 to 15 minutes.
- Combine the rest of the lime juice, soy sauce, fish sauce or soy sauce, sesame oil, canola oil, sugar, and 1/3 cup cold water, adding more if needed. Set aside.
- Heat vegetable oil in a skillet and sauté onion until soft. Stir in the pork, seasoning mix, garlic powder and black pepper to taste. Cook until pork is fully cooked.
- When ready to serve sandwiches, spread soy sauce mixture on bread. Place pork in sandwiches, top with mushrooms, jalapeno, carrots and daikon, cucumber, and basil.