Home Cooking 1

not very authentic, but tasty homemade Bahn Mi from leftover pork roast

veebee | Dec 21, 200504:51 PM

Ok, so I had all this leftover pork butt roast cooked in the crockpot with sauerkraut. (posted here Monday) but I was obsessed with the southeast Asian flavors of the pork I had at a Thai restaurant and not into the original flavors anymore. Here's what I did:

I took some of the roast, shredded it and marinated it in fish sauce and sugar with a little water while I made pickled daikon and carrot.

1/4 cup rice vinegar
1 cup water
1 TB sugar
1 carrot
1 small daikon

Bring vinegar, water and sugar to a boil until sugar melts. Cool to room temperature. meanwhile peel, shred, drain carrot and daikon. Squeeze as much liquid out as possible. Bathe in the vinegar mixture. This is better when it sits for awhile, but still good served right away.

I used semifreddis sweet baguette (not perfect, but ok) I pulled some of the crumb out and put a little mayonnaise on both sides. Piled up some pork on the bottom, topped it with the pickled veg, sliced unseeded jalapenos and a bunch of cilantro.

It was good enough to eat for dinner last night and lunch today. Not exactly authentic, but all the flavors I crave were there and it was easy. I'll have to remember this if I ever live anywhere without good Vietnamese food.

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