|Bánh mì ready to be assembled and DEVOURED!|
The pickled veggies are a breeze to make and you'll find yourself adding them to everything. For this recipe, I sliced up radishes, jalapenos, and carrots in the food processor. Aside from the flavor of these three, which are totally yummy, the color combo is divine! Traditional Bánh mì uses daikon radishes and carrots, I went with regular radishes, carrots and jalapeno for a little extra kick.
|I love the colors!|
I based my pork recipe on this (looking at their page REALLY makes me envious for a new camera!) but instead of using pork belly, I went with two pork loins. I cubed, seared, and seasoned them the same way as the recipe. After they cooked, I strained the meat out and ran it through the slicing blade on my food processor. It shreds up nicely and really soaks up the juice once you return it to the Dutch Oven. The Vietnamese caramel is a little on the tricky side and it took me two times to get it right. Here's a tip, once you put your sugar in the water, swirl the pan, do NOT stir it!!! Stirring the caramel will cause air bubbles and cool the mixture and it won't caramelize. Instead, it will turn into a crusty mess. Once I mastered the caramel sauce, I added it to the shredded meat. Then I let it simmer on low for a couple hours while I prepped my house for guests.
|The smell coming out of that pot was to die for!|
Unfortunately, I didn't get a picture of an assembled sandwiches but I can assure you, they were as pretty as they were scrumptious and a HUGE hit with my ladies!