Vietnamese Bánh Mì with Grilled Pork

Step 1

In a bowl, combine 3 tbsp fish sauce, 2 tbsp honey, minced garlic, and minced shallots to create a marinade. Add the sliced pork and toss until evenly coated, then let sit for 15 minutes at room temperature so the flavors penetrate the meat.

Step 2

While the pork marinates, make quick-pickled vegetables by combining 1 cup daikon, 1 cup carrot, 4 tbsp rice vinegar, 1 tbsp sugar, and a pinch of salt in a bowl. Toss to combine and set aside; the vegetables will soften slightly and become tangy in about 10 minutes.

Step 3

Heat a grill pan or cast-iron skillet over medium-high heat until it's very hot and a drop of water sizzles immediately on contact. Working in batches to avoid crowding, sear the marinated pork for 2-3 minutes per side until caramelized and cooked through (the edges should be dark brown and crispy).

Step 4

Transfer the cooked pork to a plate and season with salt and white pepper to taste. Let it rest for 2 minutes so the juices redistribute and keep the meat moist.

Step 5

Slice the baguettes lengthwise and lightly toast them cut-side down in the same pan over medium heat for about 2 minutes, until the crust is crispy and the inside is warm. This prevents the bread from getting soggy while adding textural contrast.

Step 6

Spread 1.5 tbsp mayonnaise on the inside of each baguette, then layer half the grilled pork on each sandwich. Top with the quick-pickled vegetables, fresh cilantro, sliced jalapeños, and any pan drippings for extra flavor, then serve immediately while warm.