I had posed the question on the Stacia May Cooks Facebook Page, asking what everyone likes to make when it’s warm outside, that does not require a lot of standing over a hot stove. My friend, James, asked if grilling was out of the question and I said nope, that is on the table as an idea. He explained that he recently grilled up a bunch of pork and pickled some radishes, carrots and jalepenos and made Bahn Mi Sandwiches for the week. Bahn Mi Sandwiches are what I would describe as Vietnamese Hoagie (sub sandwich for all you non-Philly people). Bahn Mi Sandwiches are very customizable, but generally are made with pork and placed on French bread.
I pickled radish greens, carrots and jalapeño for my version of bahn mi. I used radish greens because I did not feel like searching for daikon in the grocery store and my mom had been growing radishes. Thing about radishes is, sometimes they form up and sometimes they don’t! This round of radishes did not really form, but the greens are edible (and actually a little less sharp in flavor than the actual radish) and to not let the greens go to waste, I decided to try pickling them.
I marinated the pork in pineapple juice/chunks, soy sauce, garlic, ginger, pepper, salt, brown sugar, onions, shallots and sriracha paste. I got the idea for the marinade from from An: To Eat, Recipes and Stories from a Vietnamese Family Kitchen, a great Vietnamese cookbook. You can marinate the pork in whatever you want! James marinated his in sriracha and hoisin sauces.
After marinating and in my case slow cooking the pork (grilled meat is more the norm), I put together the sandwiches by slathering pieces of French bread in mayonnaise, and then layering the bread with lettuce, pork, the pickled radish greens, carrots and jalapeño and topping with fresh cilantro. Delicious! Let me know what kind of Bahn Mi varieties you come up with!