Bánh mì

Whenever I go to a restaurant and fall in love with one of the dishes, I always try and recreate it at home. My latest discovery is the Vietnamese sandwich, called the Bánh mì. This particular sandwich is called a Bánh mì Thit Nuong, or a grilled pork sandwich. It uses a very flavorful and delicious lemongrass marinade. These can be easily wrapped in foil or parchment for your officers to take for lunch. And it's veggie loaded. 

For the marinade:
2 pounds pork butt, sliced 1/4-inch thin
3/4 cup sugar
1/4 cup plus 1 Tbsp. fish sauce
1 lemongrass stalk, finely chopped
1 1/2 Tbsp. minced garlic
2 Tbsp. minced shallot
1/4 tsp. black pepper

Combine all ingredients and marinade at least 2 hours or overnight. When ready to cook, grill the pork until golden brown and slightly charred on each side. 

Condiments:
Carrot and Daikon Pickles
1 cucumber chopped into matchsticks
fresh cilantro (1/2 bunch, chopped)
Vegannaise (or mayonnaise)

Making the sandwiches:
1-2 soft French baguettes, cut into 6 sandwich rolls
1.  Cut each roll hot dog bun style and remove some of the bread inside so that you have a thinner sandwich, if desired. Lightly grill open face with a small amount of garlic butter. 
2.  Spread Vegannaise, or mayonnaise on each side of the bread and place in your thin sliced meat, the carrot and daikon pickles, cucumber, and cilantro sprigs. Roll up tightly and serve.

Makes 6 sandwiches.