The Examiner: Banh Mi With Smoky Ginger Peach Spread
This recipe for Banh Mi is a spin on the classic favorite, known for combining sweet and spicy flavors into one irresistible sandwich. A staple of Vietnamese street food, Banh Mi sandwiches are a product of French colonialism in Indochina that takes ingredients from the French (like baguettes and pate) and combines them with indigenous Vietnamese products like daikon, cucumber and cilantro. For this recipe I browned a pound of ground pork and mixed in spices like cumin, paprika, garlic, cayenne and ground ginger. I decided to elevate the classic combination by adding the Smoky Ginger Peach Spread from theGracious Gourmet, adding a layer of sweetness to the spicy pork and pickled vegetables. The Gracious Gourmet is a small batch, specialty food products company that focuses on all natural, vegan, low in fat and delicious spreads, chutneys, pestos and jams.
Considered one of the healthiest cuisines in the world, Vietnamese food combines fresh herbs, meats and spices to attain a refined taste - one that is perfect for pairing with the all natural and delicious Gracious Gourmet Smoky Ginger Peach Spread.
1 Lb Ground Pork
1 Large baguette
2 Tbsps Gracious Gourmet Smoky Ginger Peach Spread
1/2 Cucumber, thinly sliced or julienned
1/2 Large carrot, thinly sliced or julienned
1/2 Cup washed cilantro leaves
1 Tsp Gochujang paste
1 Tsp Worcestershire sauce
1/2 Tsp paprika
1/2 Tsp ground ginger
1/2 Tsp honey
For Pickling Liquid:
1 Cup white vinegar
3 Tbsps Sugar
1 Bay leaf
1 Tsp mustard seeds
1 Tsp dried dill
Step 1: Heat a large pan over medium heat and drizzle with oil. Break apart the pound of pork and brown thoroughly. Combine the spices, honey, Worcestershire sauce and Gochujang paste and add to pork mixture. Mix together and let simmer for another 5-10 minutes.
Step 2: Combine vinegar, sugar, bay leaf, mustard seeds and dill in a saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Strain into a large bowl and place the carrots and cucumber into the bowl of pickling liquid. Let vegetables sit in liquid until cool and for an additional 15-20 minutes.
Step 3: Assemble sandwiches. Lightly toast the halved baguette and spread a thin layer of Smoky Ginger Peach Spread on to each side. Scoop browned pork onto the sandwich and layer cucumbers, carrots and cilantro onto the sandwich and close the two pieces of bread.
Slice on the diagonal and serve!