I love bahn mi’s. The pickled carrot. The pork. The cilantro. The spicy mayo. Inspired by a bunch of cilantro I bought yesterday (and already starting to wilt!), I decided to try the bahn mi route. Here’s what you’ll need –
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 sugar
- 1/2 cup grated carrot
- 1/3 cup grated radishes
- 1/2 pound ground pork
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tsp olive oil
- 2 tbsp cilantro
- 1/3 cup julienne cucumber
- 2 tbsp mayo
- 1/2 tsp Srichacha sauce
- 2 flaky buns (or gluten free, unflaky buns for me)
In a small pan, combine the water, vinegar, sugar. Heat on medium until the sugar dissolves and the liquid boils. Remove from the heat and pour into a glass jar. Let cool, then add the grated carrots and radishes. Store in the fridge for a minimum of 30 minutes. Can be made overnight.
In a bowl, combine the pork, garlic powder, salt and pepper.
In a medium fry pan, heat the olive oil. Add the pork mixture and chop up to ensure that all of the pieces brown. Meanwhile, combine the mayo and Srichacha sauce. Continue to stir the pork until cooked all the way through (about 10 minutes).
Spread the mayo on a bun. Add cucumbers, carrots and radishes on top. Add pork on top. Sprinkle with cilantro.
(Doesn’t James’ look good?! Mmm.)