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Northwest Pork Banh Mi

Published Dec 30th, 2013

Banh MiAs the Chef for a major food distributor, I find that I pay very close attention to upcoming trends, as I need to keep our customers apprised of what keeps them current in our marketplace.  Some of the biggest trends are that consumers are choosing to eat healthier, but want full flavor and value.  We find Asian communities are growing and the ingredients used in Asian cooking are making a bigger splash than any other.  Consumers are also looking for ingredients that come from local farmers and ranchers, so we try to source as close as we can throughout the year.

Using all natural pork, locally farmed produce and Asian ingredients, I created another hot trend piece in a Banh Mi Sandwich.  I hope you like this as much as I do.  Enjoy this with a tall glass of Thai iced tea and let me know how it turns out.

16 OZ: Sourdough Demi Baguette
8 FL OZ: Bacon Pate
16 OZ: Canadian Style Applewood Bacon sliced thin
0.25 OZ: Cilantro
2 OZ: Carrots – Julienned
2 OZ: Bean Sprouts
1 FL OZ: Rice Vinegar
1 FL OZ: Extra Virgin Oil Olive

Prep Notes
Warm and slice open the baguettes
Spread pate on one side (bottom) of loaf
Place 4 oz of Canadian bacon on each sandwich
Mix cilantro, carrots, sprouts, and vinaigrette (from vinegar and oil) and toss, then place on top of meat
Fold over, serve and eat

4 Servings

Double DragonBanh Mi Sandwiches in Portland
If you’re looking for a great example of the Banh Mi sandwich, check out Portland’s Double Dragon. They serve delicious non-traditional Vietnamese Banh Mi using only natural meats, plus local and sustainable ingredients whenever possible. Double Dragon was voted “#1 Bahn Mi in Portland” by the Portland Mercury. Their
braised pork Bahn Mi is delicious! Location: 1235 SE Division Street, Portland. Phone: 503.230.8340.

Tranditional Banh Mi
The Vietnamese sandwich, Banh Mi, is a product of French colonialism, combining ingredients from the French (baguettes, pâté and mayonnaise) with native Vietnamese ingredients, such as cilantro, fish sauce, and pickled carrots.

Chef Tim McDonald