Every culture has its version of a sandwich. Americans rejoice over ultra-long subs, Mexicans dish up mouth tantalizing tortas and the Vietnamese are revered for their savory and spicy bánh mi.
I like to consider myself a connoisseur of sandwiches, and indulging in every culture’s take on the bread and filling stacked staple comes with the territory. No matter how intimidating or complicated concocting one of these foreign sandwiches may seem, remember: it’s still just a sandwich.
A handful of ingredients, a healthy appetite and some beer are all you need to make and devour this boozy take on a bánh mi sandwich. Because pilsners and lagers are so prominent in Vietnam, I opted to use a local version of the same.
To create the pork used to make these bánh mi sandwiches, use a pilsner like 7 Seas Brewing’s 253—a collaboration between 7 Seas and and design company 253Heart. Proceeds from the sale of this beer benefit local charities in and around Tacoma, Washington.
Prep time: 20 minutes
Rest time: 30 minutes
Cook time: 10 minutes
Makes: 6 servings
Ingredients:
For slaw:
1 cup water
½ cup sugar
½ cup vinegar
4 carrots, julienned
½ pound daikon radish, julienned
Generous pinch of salt
For meat:
1 ½ pounds pork tenderloin, thinly sliced
4 cloves garlic, minced
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon sesame oil
2 tablespoons rice vinegar
½ cup 7 Sea’s 253 Pilsner
1 tablespoon soy sauce
1 tablespoon sriracha (or your favorite chili sauce)
For sandwiches:
6 French rolls (you can find these at most Asian markets)
4 jalapenos, sliced
1 bunch cilantro
½ cucumber, peeled, cut in half and sliced lengthwise
Mayonnaise
Sriracha
Directions:
For slaw:
In a medium pot, boil water, sugar and vinegar until boiling. Once all sugar has dissolved, remove from heat and let cool. Once cool, add carrots, daikon and salt. Cover and place in fridge for at least 30 minutes.
For meat:
To prepare the marinade, combine garlic, salt, pepper, sesame oil, rice vinegar, beer, soy sauce and sriracha until well blended. In an airtight container, combine marinade and sliced pork, ensuring that all meat pieces are well coated. Cover and allow to marinate at least 30 minutes in fridge.
Once the meat has finished marinating, cook the meat by sautéing in a large skillet over medium heat until cooked, about 3 minutes for each batch.
For sandwiches:
While meat and slaw marinate, prepare jalapenos, cucumber and cilantro. Set aside.
After meat has cooked and you are ready to make the sandwiches, heat rolls in oven until just warm.
After the bread has warmed, assemble the sandwiches by applying mayonnaise, sriracha, cilantro, cucumber, jalapenos, slaw and meat.
Serve alone or alongside a fresh salad.
