2 small cucumbers, remove all seeds and cut into thin matchsticks
¾ cup rice vinegar
½ cup water
3 tablespoons sugar
A pinch of salt
• For Banh mi sauce:
3 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon sriracha
½ teaspoon honey
A pinch of salt, black pepper
3-4 banh mi (Vietnamese baguette bread), lightly toasted
50 grams cilantro
1. To make the pulled pork: Combine salt, five-spice powder, garlic powder, paprika and black pepper in a bowl. Rub the spice mixture all over the pork shoulder. Transfer the pork to the slow cooker, add the water. Cook for about 6 – 8 hours on medium or until desired tenderness is reached.
2. To make the pickled vegetables: Julienne the carrots and cucumber and place them in a jar or bowl. In a separate bowl, combine rice vinegar, water, sugar, and salt. Pour the mixture over the vegetables. Cover and refrigerate for 2-3 hours or overnight to pickle.
3. To assemble the banh mi and sauce: First, prepare the sauce by mixing together mayonnaise, sriracha, lime juice, honey and add salt and pepper. Adjust the seasoning to taste. Second, shred the pork. Slice the banh mi open lengthwise and fill with pulled pork, pickled vegetables, and cilantro, then drizzle with plenty of sauce. Serve immediately and enjoy!
CAMPAIGN FINANCED WITH THE AID OF THE EUROPEAN UNION
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.