Two weekends ago, while unexpectedly sitting on a runway in Philly at 1 a.m., I stumbled across a recipe for grilled banh mi in Food & Wine‘s new travel issue. In addition to looking delicious, it appeared super-simple, just requiring a few ingredients, little prep time and two steps. I immediately knew that’s what we’d be grilling at Mal and Peter’s place the following weekend.
Maryland’s eastern shore, where they live, is, without doubt, the country’s best region for blue crabs. But other than that? Let’s just say, it’s definitely not New York. Thai, Korean, Vietnamese, Ethiopian, non-sushi Japanese, authentic Chinese and Italian are practically nonexistent. Mal and Peter have taken to getting their ethnic food fixes whenever they’re in NYC, Philly or DC–or they make it themselves. So we were all excited to try assembling our own banh mi.
The sandwiches came out great! It was so tasty and summery that we’ll definitely be grilling them all season long. And they really were effortless to make:
The marinade is just fish sauce, garlic, scallions, honey, sugar and pepper. We chopped and pureed the ingredients and poured the mixture over thinly sliced pork tenderloin.
After the pork marinated for two hours, Peter skewered the meat and grilled it to perfection–every piece was tender and juicy!
Then came the best part: assembling the sandwiches with hoisin sauce, Sriracha, pickled veggies, sliced cucumbers and lots of cilantro–and eating them. The recipe’s definitely a keeper:
1/4 cup Asian fish sauce
1 tablespoon honey
2 tablespoons sugar
1 teaspoon freshly ground pepper
6 scallions, white and tender green parts only, thinly sliced
2 garlic cloves, thinly sliced
1 1/2 pounds pork tenderloin, thinly sliced
Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split
Hoisin sauce and Sriracha chile sauce
Vegetable oil, for grilling
1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks (We also used pickled veggies in addition to the cucumbers)
1 1/2 loosely packed cups cilantro sprigs
1. In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
2. Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.