Banh Mi (Vietnamese Subs)

Ingredients

Slaw

• 1 cup water
• 1/2 cup sugar
• 1/2 cup distilled white vinegar
• 1/2 cup julienned carrot
• 1/2 cup julienned daikon radish
• salt

Filling

• 1/2 lb boneless pork loin
• 1 teaspoon vegetable oil
• 1 tablespoon finely chopped onion
• 1 lb ground pork
• 1 dash soy sauce
• 1 pinch garlic powder
• 1 pinch ground black pepper

Sandwiches

• 8 (10 inch)  French baguettes, split lengthwise

• mayonnaise, as needed
• soy sauce
• 1/2 cup fresh cilantro, chopped
• 1/4 medium English cucumber, cut in diagonal slices
• fresh ground black pepper
• 1 jalapeno, sliced (optional)

Directions

1. 1

   To make the slaw: In a pot, add water, sugar & vinegar; bring to boil. Transfer the vinegar mixture in a large boil & set aside to cool. Once cooled, added the carrots & daikon. Set aside in the refrigerator for 30 minutes or overnight.

2. 2

   To make the filling: In a large pot, place pork loin & cover with water. Bring to boil over medium heat; simmer until cooked thorough, about 20 minutes. While the pork is cooking, in a large skillet, add oil. Once the oil is heated add the ground pork, onions, garlic powder, black pepper & soy sauce.Cook for about 2 to 3 minutes or unil pork is cook through. Remove from the stove & cover with a lid or foil to keep warm.

3. 3

   Once the pork loin is thoroughly cooked, place on a cutting board & cut into 1/4-1/2 inches thick slices. Cover with foil once all cut.

4. 4

   To make sandwiches: Preheat oven to 400 degrees. Spread mayonnaise on baguettes. Place on cookie sheet & place in oven for 5 minutes until the crust is hot & crispy. Remove from the oven & make the sandwiches immediately in this order (it can get messy here):.

5. 5

   2 pork loin slices.

6. 6

   spoonful ground pork.

7. 7

   drizzle with soy sauce.

8. 8

   2-3 slices english cucumber.

9. 9

   2-3 slices jalapeno.

10. 10

    cliantro.

11. 11

    slaw (you can also no add it to the sandwich & serve on the side- I prefer in the sandwich!).

12. 12

    black pepper.

13. 13

    Close sandwich & you can either wrap in plastic wrap & store in the refrigerator or eat immediately. Enjoy!