Grilled-pork banh mi from Food & Wine Magazine, May 2012: Travel Issue (page 135) by Luke Nguyen

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Notes about this recipe

  • Delys77 on June 17, 2014

    We loved this! The marinade was just right for this lean cut of grilled pork and the sriracha, mayo hoisin was a good accompaniment. I used 3 tb hoisin, 1 tb mayo and 2 tb sriracha for 4 servings. I also lightly pickled the cucumber in some rice vinegar and sugar. The lot was served on large sandwich rolls. Full recipe would serve 6.

  • TrishaCP on November 02, 2012

    I didn't put the sandwich together exactly as indicated in the recipe- did not use mayo or hoisin and omitted cucumbers in favor of my own pickled daikon and carrots. But I did use the marinade and it was absolutely fantastic and flavorful and made a wonderful banh mi.

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