Grilled Bánh Mì With Quick Pickled Vegetables
Equipment
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Instant Read Thermometer
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Chimney Starter
Ingredients
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ lb pork loin
- 4 sandwich rolls
- 1-2 jalapeno or Fresno chilis
- 1 cucumber
- Fresh cilantro
- Mayo
- Quick pickled vegetables, recipe follows
Quick Pickled Vegetables
- 1 large carrot
- ½ daikon radish, (about ¼ lb)
- ¼ cup water
- ⅓ cup rice wine vinegar
- 1 tablespoon sugar
- ¼ teaspoon salt
Instructions
AT HOME
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At home, marinate the pork and make the quick-pickled vegetables.
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To make the pork marinade: Combine the honey, soy sauce, fish sauce, ground ginger, and salt in a small bowl and whisk to combine. Place the pork loin into a ziplock bag and pour the sauce into the bag. Marinade at least an hour, or pack in your cooler until ready to cook.
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To make the pickled vegetables: Julienne the carrot and daikon radish and place in a mason jar or tupperware. In a small bowl, whisk the water, rice vinegar, sugar, and salt together. Pour over the vegetables and seal the jar. Let sit for at least an hour, or store in the fridge or your cooler for up to a few days.
AT CAMP
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At camp, prepare your fire. You’re looking for medium heat. Remove the pork from the marinade and place on the grill. Grill 5 minutes on one side, then flip and grill 3 minutes more, or until the internal temperature registers at 145 F. Remove from the grill, cover, and let rest for 3 minutes.
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In the meantime, grill the sandwich rolls, if desired. Thinly slice the cucumber and chilis. After the pork rests, cut into thin slices.
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To assemble the sandwiches, spread mayo on both sides of the sandwich rolls. Divide the pork between the sandwiches, and top with cucumber, fresh cilantro, sliced jalapenos, and pickled vegetables.
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