Bahn Mi is a traditional Vietnamese sandwich with several components, all of which can be prepared in advance.
Adapted from The Kitchen.
Wine: Michael David Winery, Gluttony Zinfandel 2009 (Amador, Calif.)
Beer: Tuckerman Brewing Co. Altitude (Conway, N.H.)
Makes 8 to 12 servings
Pulled Pork
4 pounds Boston pork butt
Salt to taste
Freshly ground black pepper to taste
Chicken Liver Pate
1 tablespoon olive oil
1 shallot, minced
3 cloves garlic, minced
1 pound chicken livers
1½ tablespoons chopped parsley
1½ tablespoons chopped basil
4 ounces cream sherry
Pinch salt
Pinch freshly ground black pepper
Pickled Carrot
2 to 3 large carrots, shredded
1 cup white vinegar
1 cup rice vinegar
¼ cup sugar
1 clove garlic
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon celery seeds
1 teaspoon caraway seeds
½ teaspoon white peppercorns
½ teaspoon black peppercorns
1 star anise
Pinch crushed red pepper flakes
Lime Mayo
1 cup mayonnaise
½ teaspoon fresh lime juice, or to taste
Dash salt
Pinch freshly ground black pepper
Assembled Bahn Mi
1 sub-style hard roll, such as a baguette, per serving
Fresh cilantro, roughly chopped
Chicharrones (fried pork rinds), optional
1. Prepare the Pulled Pork. Preheat oven to 300°F. Spray a roasting pan with vegetable cooking spray. Season pork well with salt and pepper and place in pan. Cover pan with foil and bake for 8 hours. Uncover and raise heat to 375°F and cook for 45 minutes. Let stand at room temperature until just cool enough to handle. Pull apart the meat to shred it, discarding any fat. Reserve the accumulated juices for another use. Chill meat until ready to assemble.
2. Prepare the Chicken Liver Pate. Heat oil in a large saucepan over medium heat. Add shallots and garlic and stir until fully sweated. Add livers, salt, and pepper. Cook, stirring often, to prevent burning and sticking. Add parsley and basil when the meat is about half way to being cooked through.
3. When almost fully cooked, add sherry, being careful, as the pan may flame up. Cook down the alcohol, turn off heat, and let stand a few minutes. Add mixture to a food processor and pulse till fully blended. Put in a sealable container and refrigerate overnight.
4. Prepare the Pickled Carrots. Place carrots in a large heat-safe container. In a medium saucepan, combine remaining carrot ingredients and bring to a boil, stirring occasionally, over high heat. Stir to make sure sugar is completely dissolved. Remove from heat and immediately pour vinegar mixture over the carrots. Cover and refrigerate overnight. (Will keep several days, refrigerated in an airtight container.)
5. Prepare the Lime Mayo. Mix all ingredients together. May be made in advance and stored in a sealed container, refrigerated.
6. Assemble the Bahn Mi. Cut rolls in half lengthwise and toast. Smear pate on the bottom half of each roll. Top with some pulled pork, then pickled carrots. Sprinkle cilantro over, then top with a few pork rinds if using. Smear lime mayo on the top half of the roll and place on top of the pork rinds. Serve immediately.
