Banh Mi with Marinated Pork
I have finally had a banh mi! I first learned of the Vietnamese sandwich from the LA Times in November. Then it seemed everyone was talking about them. The NY Times, LAist and multiple foodbloggers. My sister said even my high school newspaper had an article about them. I loved the idea of so many flavors coming together, so I couldn’t wait to try it.
Since I hadn’t gotten a chance to seek one out when I was last in LA, I had to make my own. When the Mizzou Meat Market had fresh Braunschweiger on sale, I knew it was time. And what better time than National Picnic Day?
If my first banh mi wasn’t going to be from a Vietnamese expert, I wanted to do what I could to make mine as best as possible. The pork tenderloin and braunschweiger were from the university, which raises and butchers meat down the street from me. I bought an egg from the Root Cellar market, which sells products from local farms, and I made my own mayonnaise. I picked up a daikon from the Asian market downtown and pickled it with shredded carrots. I made the bread from scratch. I grew the cilantro in my front yard.
I wasn’t messing around with this sandwich.