Grilled Vietnamese Banh Mi Sandwiches
from https://thecafesucrefarine.com/

The yummy Banh Mi Sandwich that we’re sharing today, I must say, is just crazy good! Ground pork is combined with scallions, fresh ginger, chile-garlic sauce, basil, and cilantro along with a touch of soy sauce and sesame oil. Instead of the traditional meatballs, the mixture is formed into rectangular shaped patties and grilled to a golden perfection.

It’s served on a baguette and spread with a fabulous Sriacha aoli (just a fancy name for a flavored mayonnaise). The grilled pork is piled high with delicious, fresh Vietnamese Table Salad and the crowning glory; a drizzle of tasty ginger-sesame-vinaigrette.

Ingredients for the grilled pork
2 pounds ground pork
1 bunch green onions, about 7-8 onions
¼ cup finely chopped fresh cilantro
¼ cup finely chopped fresh basil
1 ½ tablespoons soy sauce
1 tablespoon chili garlic sauce or Sriracha, can be found in the Asian section of most larger grocery stores and at any Asian market
2 tablespoons finely chopped fresh ginger
1 teaspoon sea salt
2 teaspoons sesame oil
cooking spray

Ingredients for the preparing the sandwiches:
1/4 cup mayonaise
1 teaspoon Sriracha chile sauce (available at most larger groceries, usually in the Asian section)
Vietnamese Table Salad, can be prepared several hours in advance (except for avocado), covered and refrigerated (add avocado slices right before serving). (recipe below)
Ginger-Sesame Vinaigrette, can be prepared several days in advance (recipe below)
6 small individual size baguettes (or two regular size baguettes, each cut into 3 pieces), purchased or Five Minute Artisan Baguettes.

Place first ten ingredients in a large bowl and mix well (I use my hands – just like for meatballs). Divide into 6 portions, each a generous (approximate) 1/2 cup. Form into long rectangular shaped patties, slightly larger than your baguettes. These can be prepared 8-10 hours ahead, covered with plastic wrap and refrigerated until ready to grill.

Prepare the gas grill* by heating to medium high. Spray pork patties generously with cooking spray (olive oil) and place on grill for about 5 minutes per side or until golden brown and cooked through. (Grillers note: Watch these guys carefully, they can flare up like hamburgers if you’re not careful – take off direct heat if the outsides are ready before the insides – Scott)

*(These can also be made inside on a grill pan with excellent results. The one pictured was actually cooked inside as my “griller” wasn’t home yet. I just got the pan nice and hot, seared the pork on both sides, then reduced the heat to finish cooking them.)

To make Sriracha Aioli simply combine mayonnaise and Sriracha and mix well.

Split the baguettes horizontally and spread both sides lightly with Sriracha Aioli. Place one grilled pork patty on each baguette. Pile Vietnamese Table Salad on top of pork and drizzle with Ginger-Sesame Vinaigrette. Pass extra dressing at the table.

Vietnamese Table Salad

2 medium carrots, peeled and julienned*
1 small daikon radish**, peeled and julienned*
8 medium green onion, roots removed and thinly sliced on a very long diagonal
½ medium English (seedless) cucumbers, washed and sliced on a long diagonal, then sliced thinly
1 medium mango, slightly firm, (not super soft like you would normally choose) peeled, thinly sliced and then cut into julienne strips (match-size)
1 medium avocado, slightly firm, (not super soft like you would normally choose) peeled, seeded and thinly sliced then cut into julienne strips (match-size)
½ cup cilantro, roughly chopped
20 fresh mint leaves, sliced lengthwise into thin slivers,
12-15 medium fresh basil leaves, sliced lengthwise into thin slivers
2 tablespoons toasted sesame seeds, chopped peanuts or toasted almonds, optional

Place all sliced and julienned vegetables and herbs in a large mixing bowl and toss gently to combine. Sprinkle with sesame seeds, peanuts or almonds, if desired. Serve with Ginger-Sesame Vinaigrette. I like to add about 2 tablespoons of the dressing when I’m tossing the ingredients together and then I pass the extra at the table.

Ginger-Sesame Vinaigrette

It’s bursting with the vibrant flavors of ginger, garlic, soy, and sesame. Add the delightful sweetness of brown sugar and honey and tiny splash of spicy Sriracha and the result is a delicious taste sensation! Oh, and I almost forgot the surprise element – peanut butter! Yes, a few tablespoons of peanut butter lends a hint of mellow, nutty flavor! I love to use Ginger-Sesame Vinaigrette for dressing side salads but it also pairs well with grilled meats and fresh seasonal vegetables for delightful meal-in-one salads.

Ginger-Sesame Vinaigrette also makes a wonderful marinade, glaze and/or drizzling sauce for grilled pork, chicken or seafood. It is simple and quick to throw together.

2 tablespoon peanut butter
1 clove garlic, finely minced
1 tablespoon finely chopped fresh ginger
¼ cup brown sugar
¼ cup rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sriracha chili sauce (available in most larger grocery stores in the Asian section)
½ cup canola oil
1 teaspoon sesame oil
1/4 cup finely chopped cilantro (optional- dressing will keep longer without the cilantro)

Place peanut butter in a medium size microwave-safe bowl and cook on high for 15 seconds or until softened. Stir well and add the remaining ingredients, except the oils, and whisk until well combined. Add canola oil in a slow stream while continually whisking. Add sesame oil and cilantro, if desired and whisk one more time. Store in a glass jar in the refrigerator.