There are few sandwiches as beautiful as the Banh Mi.

The brightly colored veggies, thinly sliced jalapeno and multitude of cilantro are so intriguing.  Like the wrapping on a box filled with a surprise.  I have to admit the first time I tried one, I was skeptical of what lay underneath all that goodness, only to find even more goodness.

My first experience with Banh Mi was a couple of years ago.  I somehow convinced my husband to share one which was quite difficult since he doesn’t care for jalapeno, mayonnaise, or cilantro.  I think the only thing that sold him was the grilled pork and the baguette.  Well, after one bite he began to devour the entire thing.  I was lucky I even had a chance to try it.

Banh Mi can be filled with anything, from cold cuts and pate, to marinated chicken or pork, or even meatballs.  After trying as many as possible my husband decided I should try making my own version.  Mostly because he can never have enough Banh Mi!

I tried a few variations of grilled pork and a couple with chicken, but it never tasted quite right.  The meat wasn’t flavorful enough or tender enough, or the bread just wasn’t the consistency it should be.  The easiest components are the spicy mayo, pickled veggies, cilantro and jalapeno.  So, I knew if I could find the perfect bread and an amazing marinade for my meat, everything else would bring it together.

I started with the meat.  Pork is my husband’s favorite and I decided to get the most flavor into it, I would have to marinade it for at least 24 hours.  I just used thinly sliced boneless pork chops and I pounded them until they were an 1/8 of an inch thick.

The marinade is based on green onions, garlic, ginger, fish sauce, soy sauce and a couple other things.  The green onion is strong and it really flavors the meat well.

After tossing it all in a Ziploc bag, you can forget about it for a day or two.

Pickling the veggies literally takes only minutes and they can be made just a few hours before you’re ready to eat or even up to the day before.  It just depends on how pickled you like them.

Once the meat is done marinating, I like to slice it into strips so it cooks faster.  Not to mention, it’s easier to eat this way.

A cast iron skillet works best but any pan will do.  The cast iron just creates an amazing caramelization, almost immediately.  As I’m typing this, I can remember how great it tastes!

For the bread, you can’t go wrong with a baguette.  I go out of my way to buy mine from a French bakery 30 minutes away.  It’s completely worth it for the ideal Banh Mi experience.  You can use a baguette from your local grocery store though, or even fresh rolls from the bakery if you want smaller sandwiches.

So, once all your components are set, you can start building the perfect Banh Mi.  First, a nice spread of mayo doctored up with Siracha and soy sauce, then a good helping of meat.  Layer your pickled veggies over the meat and then top off with a few jalapeno slices and as much cilantro as you like.

Voila!  Pop open your favorite beer and prepare yourself for an unforgettable Banh Mi sandwich that is so much more than just a sandwich.

Pork Banh Mi

Serves 2-4 (Depends on what type of bread and how big of a sandwich)

Marinated Pork

• 4 thinly sliced pork medallions (About 1 lb)
• 4 green onions
• 3 Tablespoons fish sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon low-sodium soy sauce
• 1 Tablespoon honey
• 1 Tablespoon sugar
• 1 teaspoon grated ginger
• 1 teaspoon black pepper
• 3 cloves of garlic

Pound the pork medallions until very thin, about 1/8 inch thick.  I wrap the meat in plastic wrap to make it easier.  Place the meat in a large plastic bag.

Puree the remaining ingredients in a blender and pour the mixture of the meat.  Make sure the bag is sealed well and place in the refrigerator for 1 to 2 days.

Pickled Veggies

• 1 large carrot (cut into matchsticks)
• 2 Persian cucumbers or pickling cucumbers (cut into matchsticks)
• 2 Cups warm water
• 3 Tablespoons rice vinegar
• 2 Tablespoons sugar
• 2 Tablespoons salt

Place the cucumbers and carrots into a container, like Tupperware.  Heat the remaining ingredients in a saucepan until boiling.  Let cool and then pour over into the container of cucumbers and carrots.  Seal the container and place it in the refrigerator for at least 3 hours up to an entire day.

Spicy Mayo

Mix 2 Tablespoons of mayonnaise with a couple of dashes of Siracha and a dash of soy sauce.

To assemble the sandwiches, cut the bread lengthwise, but make sure to not cut it completely in half.  It’ll be easier to eat this way.  For 2 sandwiches I use an 8 inch baguette split in half.

Spread the inside with mayonnaise.  Fill each roll or baguette with the pork.  Layer the pickled cucumber and carrot over the meat.  Top with very thinly sliced jalapeno and a few sprigs of cilantro.  It’s really to your own liking.  Add as much pickled veggies, jalapeno and cilantro as you like.

Enjoy!