French Vietnamese Banh Mi Sandwiches with Veggies and Jalapeno Aioli
I have been making these for so long, I cannot even remember where the idea originally came from, but this fusion sandwich is downright delicious.
For the Pork:
- 4 pounds pork stew meat or boneless pork shoulder cut into 2″ cubes
- 2 Tablespoons peanut oil
- 3/4 Cup fish sauce
- 1 bunch cilantro
- Zest of 2 lemons
- 1/2 Cup packed brown sugar
- 3-inch piece ginger peeled and sliced
- 6 garlic cloves
- 1 jalapeno with seeds, halved
Heat the oil in a large skillet and brown the pork in batches until well browned on all sides. Remove the meat from the pan and place in the slow cooker. Deglaze the pan with the fish sauce, scrape up the browned bits and transfer to the slow cooker with the meat.
Meanwhile puree the cilantro, lemon zest, sugar, ginger, garlic, and chile in a food processor until it becomes a paste. Add the mixture to the pork. Combine well, cover and cook on low setting for 6 hours.
For the Jalapeno Aioli:
- 3/4 C mayonnaise
- 3 garlic cloves
- 1 jalapeno seeded and chopped
Combine all ingredients in the food processor and pulse until smooth. I don’t wipe it out after processing the paste for the pork…I think it adds some great flavor.
For the Sandwich:
Cut each baguette on the bias into 4 equal sections and cut nearly in half leaving a hinge. Drizzle with olive oil and grill or toast until golden. Rub the toasted bread with the cut garlic. Top with 1/2 C pork, desired veggies, and some jalapeno mayo. Makes 8 Sandwiches.