Oh Banh Mi oh my! Let’s go, friends! This sandwich, though. So much more than a sandwich, it’s the best of what French and Vietnamese cuisines have to offer. Which is probably why, in Vietnam, it’s eaten early in the day. Americans tend to eat it in the evening, but hey, if you happen to be banh mi-ing for breakfast or lunch, good on ya! No matter the time of day, you can’t go wrong with roast pork and pickled daikon. Just can’t. We were thinking about making this an eat-with-your-hands only type of evening, but then we couldn’t resist the vermicelli noodle salad. If you want to ditch your fork and keep our utensil-less dream alive, we support you. Otherwise, grab a fork and twirl it into those noods.
What’s in your bag:
- Pork shoulder
- Garlic buttered roll
- Pickled carrot, daikon, sliced peppers + cilantro
- Yuzu mayo
- Kimchi slaw
- Vermicelli noodle salad
What you’ll need from home:
- Small saucepan
Total prep time: 5 minutes
Good news – it’s already cooked! Just gotta warm it.
- Grab a small saucepan and add a tablespoon of water. Put it over medium heat.
- Add the pork for 3-4 min and voila, nice tender, hot meat.
- Pop it open face in the toaster oven ‘til it gets a nice crisp on it.
- Take the bread and spread the yuzu mayo on both sides.
- Add the pork.
- Layer on the pickled veggies.
- Pile the kimchi on top, or keep it on the side!
Once your Banh Mi is ready to go, just add the vermicelli noodle salad on the side cold. Then, go for it! Sandwich too thick? No shame in a fork and knife and eating it open faced to make sure you catch every single bite 🙂
That’s it! Dinner solved, dinner served. #weareWECO