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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 45 mins
A classic bánh mì is one of the world's great sandwiches. Think contrast: flavor and texture from the meat, veg, and condiments are key to this sandwich standout. Though the original features Vietnamese-style pork cold cuts, you can use all sorts of proteins, from tofu to catfish.
An ideal way to get that classic bánh mì taste? With these kebabs! Par-cooked carrots and slightly sweet daikon grill up nicely with thick pieces of pork chop. And they're perfectly matched with a straightforward combo of fish sauce, soy sauce, and honey.
Of course, most bánh mì include cilantro and cucumber, so instead of trying to slide them onto a skewer, we added those ingredients to a nước chấm. Nước chấm is a common Vietnamese dipping sauce that's served with a variety of dishes. The version below adds a wallop of freshness and herbaceousness in the form of the cukes and cilantro. Drizzle it over the kebabs and maybe with a bit of spicy mayo and you basically have a bánh mì on a stick!
Tried this recipe? Let us know how it came out in the comments below!
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Ingredients
For The Cucumber Nước Chấm Sauce
- 6 Tbsp.
hot water
- 2 Tbsp.
granulated sugar
- 2 Tbsp.
fish sauce
- 1 Tbsp.
plus 2 tsp. lime juice
- 1/4 cup
cucumber, finely chopped
- 1 Tbsp.
fresh cilantro, finely chopped
- 1
garlic clove, minced
- 1
Thai bird's eye chili, thinly sliced (optional)
For The Kebabs
- 3 Tbsp.
reduced-sodium soy sauce
- 3 Tbsp.
honey
- 2 Tbsp.
fish sauce
- 1 Tbsp.
vegetable oil, plus more for cooking
- 1 lb.
thick pork chops, cut into 1” pieces
- 2
large carrots, peeled and cut into 1” chunks
- 2 Tbsp.
water
- 1
large daikon, peeled and cut into 1” chunks
Kosher salt
Freshly ground black pepper
Directions
- Step 1Make the cucumber nước chấm: In a medium bowl, whisk together all the ingredients. Transfer to the fridge until ready to serve.
- Step 2Make the kebabs: In a large bowl, whisk together soy sauce, honey, fish sauce, and oil until thoroughly combined. Add pork and cover with plastic wrap. Refrigerate for at least 1 hour, or up to 2 hours.
- Step 3Soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. In a medium bowl, add carrots and 2 tablespoons of water. Cover bowl with plastic wrap and use a fork to pierce plastic a few times. Transfer bowl to a microwave and steam carrots until just beginning to soften (but still have some bite), 2 to 3 minutes.
- Step 4Remove pork from marinade and transfer marinade to a medium saucepan. Bring sauce to a boil over medium-high heat, then reduce to a simmer. Cook until the sauce is reduced slightly and coats the back of a spoon, 5 to 7 minutes. Set aside.
- Step 5Preheat grill to medium-high for 3 minutes. Thread pork, carrots, and daikon onto skewers. Brush skewers with a bit of neutral oil and season with salt and pepper.
- Step 6Grill kebabs for 5 minutes, flipping every minute or so to ensure even cooking. After 5 minutes, start brushing the kebabs with the reduced marinade after each flip, and cook for an additional 3 to 5 minutes, or until the thickest piece of pork reaches 145ºF on an instant read thermometer.
- Step 7Transfer skewers to a platter, drizzle with the cucumber nước chấm and serve.
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