Equipment
Ingredients
Pickled Vegetables (Do Chua)
- 150 g daikon radish, julienned
- 150 g carrot, julienned
- 50 g granulated sugar
- 120 ml white vinegar
- 120 ml water, warm
- 5 g kosher salt
Grilled Pork (Thit Nuong)
- 500 g pork shoulder, thinly sliced
- 30 g lemongrass, tender inner stalks only, finely minced
- 20 g shallot, minced
- 15 g garlic, minced
- 45 ml fish sauce
- 15 ml soy sauce
- 30 g granulated sugar
- 2 g black pepper, freshly ground
- 15 ml sesame oil
- 15 ml vegetable oil
Sandwich Assembly
- 4 vietnamese baguettes
- 100 g pork liver pate
- 60 g mayonnaise
- 1 cucumber, sliced lengthwise into spears
- 1 jalapeno pepper, thinly sliced
- 20 g cilantro, fresh sprigs
- 10 ml soy sauce, for drizzling
Method
In a medium mixing bowl, whisk together the warm water, white vinegar, granulated sugar, and kosher salt until fully dissolved. Add the julienned daikon and carrots, ensuring they are submerged. Cover and refrigerate for at least 1 hour.
In a large mixing bowl, combine the minced lemongrass, shallot, garlic, fish sauce, soy sauce, sugar, black pepper, sesame oil, and vegetable oil to create the marinade.
Add the thinly sliced pork shoulder to the marinade, massaging the meat with your hands to ensure every piece is evenly coated. Cover securely and refrigerate for at least 1 hour, ideally 2 hours.
Preheat a grill or cast iron grill pan over medium-high heat to approximately 200C/400F. Lightly oil the grates to prevent sticking.
Using tongs, place the marinated pork slices onto the grill in a single layer. Grill for 2 to 3 minutes per side until beautifully charred, caramelized, and cooked through to a safe internal temperature of 74C/165F.
Use a bread knife to split the baguettes lengthwise, leaving the back hinge intact. Toast them lightly in an oven or on the residual heat of the grill for about 2 minutes until the exterior crust is warm and crackly.
Spread mayonnaise generously on the inside of the top half of each baguette. Spread a layer of pork liver pate evenly across the bottom half.
Layer the warm grilled pork heavily over the pate. Top with cucumber spears, a generous mound of drained pickled daikon and carrots, jalapeno slices, and fresh cilantro sprigs. Finish with a light drizzle of soy sauce over the fillings before closing the sandwich.
Chef's Notes
- Vietnamese baguettes often contain a portion of rice flour or dough conditioners, which gives them their signature airy interior and shattery crust. If unavailable, use the lightest, fluffiest French or Italian bread you can find.
- Freezing the pork shoulder for 30 to 45 minutes before slicing makes the meat firm, allowing you to get the ultra-thin slices necessary for quick grilling and a tender bite.
- Do not skip massaging the daikon and carrots with a heavy pinch of salt before pickling. Letting them sit for 10 minutes and squeezing out the excess liquid ensures maximum crunch and allows them to absorb the pickle brine better.
- The secret to a street-authentic flavor profile is the contrasting temperatures: hot, freshly grilled pork nestled against cold, crisp pickles and cool cucumber.
Storage
Refrigerator: 3 days — Store components separately. Assembled sandwiches will become soggy.
Freezer: 1 month — Raw marinated pork can be frozen. Pickles and assembled sandwiches do not freeze well.
Reheating: Reheat pork in a skillet or microwave until warm. Toast bread fresh before assembling.
