Pork Banh Mi and Summer Rolls
Pork Banh Mi and Summer Rolls Dish Guide
Serves 4
For the Summer Rolls
1 red bell pepper, julienned
1 large carrot, julienned
1 English cucumber, peeled and julienned
12 large fresh basil leaves
Half a bunch of cilantro, leaves trimmed
1 avocado, sliced thinly
1 package of rice noodles, cooked per package directions
12 large shrimp, peeled, cooked and cut in half
2 leaves of butter or bibb lettuce
12 rice paper spring/summer roll wrappers
Pie pan filled with warm water
1/3 cup creamy peanut butter
1 T hoisin sauce
2 T soy sauce
1 t Sambal chili garlic paste
¼ cup warm water or more as desired
In a bowl, mix the peanut butter through ¼ cup warm water together. Whisk to combine, adding more water if needed. Set aside.
Prepare all ingredients for summer rolls and have handy. Dip a rice paper wrapper in the warm water for 15-20 seconds (read package instructions) until transparent and pliable. Fill with 2-3 pieces of cucumber, red pepper, and carrot. Add a handful of the rice noodles. Top with a piece of basil, cilantro and avocado. Top with lettuce and place two shrimp halves down the center. Roll up gently like a burrito by first folding the bottom up, tucking in the sides, and rolling to seal. Repeat until all ingredients are used up. Should make 10-12 rolls depending on how full you stuff them.
For the Banh Mi
2 French style baguettes (about 12” each)
1-1.5 lb pork tenderloin
1 small daikon radish, julienned
1 large carrot, julienned
Half a bunch of cilantro, leaves trimmed
1 jalapeno, sliced thinly
2 green onions, chopped
2 garlic cloves, smashed
1 thumb size piece of ginger, sliced
1/3 cup hoisin sauce + 2 T for the sandwich topping
2 T soy sauce
1 T maple syrup
2 T rice wine vinegar
2 t fish sauce
¼ cup mayo
1 T olive oil
4-6 leaves of bibb or butter lettuce
1 cup apple cider vinegar
½ cup water
1 T salt
2 T sugar
In a medium bowl add the water, apple cider vinegar, salt and sugar and mix thoroughly. Add the carrot and radish and refrigerate for 1 hr minimum or up to a week in the fridge to pickle.
In another bowl add the 1/3 cup hoisin, 2 T soy, maple syrup, rice wine vinegar, fish sauce, green onion, garlic and ginger. Stir to combine.
Slice the pork tenderloin into ¼ inch thick pieces. Use your hand or a meat mallet to flatten them out to about 1/8 of an inch. Add them to the hoisin marinade and let sit for 30 minutes up to overnight in the fridge.
To cook, heat the olive oil over high heat in a large skillet. Cook the pork in batches by searing for 2-3 minutes on one side, flipping and cooking 1-2 minutes more until its medium. You can cook it all the way through but it’s most moist and tender if still slightly pink.
Slice your baguettes in half and tear out the interior bread on the top or bottom of the loaf. This will provide extra space for our fillings. Toast in a 375 degree oven for 5-7 minutes or until just warm and toasted. Spread on some mayo, more hoisin and add a layer of lettuce. Add a layer of your carrot and daikon pickles. Add jalapeno slices (if desired). Add slices of pork and top with cilantro leaves.
Serve immediately.
Dish Notes
The summer rolls can be easily made vegan by scrapping the shrimp. Add a plant-based protein or just enjoy the veggie crunch! The banh mi can be made with just about any protein you have on hand – chicken and steak would be delightful as would some large chunks of extra firm tofu. If you are aiming to make it vegan make sure to skip the fish sauce too. Cut the daikon and carrot into any shape you wish. I was just on a julienne kick for the video.
