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A banh mi born of leftovers

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This weekend, I finally made the Slow-Roasted Pork Shoulder I’d been salivating over from the pages of the current Fine Cooking. The pork itself was delicious but, I’ll admit, the leftovers were the reason I made it.

While browsing the entries from our Cook the Issue Challenge, I saw one member who’d used Sriracha sauce on her sandwich using the leftover pork. It got me thinking of my all-time favorite sandwich with pork and Sriracha: the Vietnamese bánh mì. Probably the best result of French imperialism, the bánh mì layers paté, pickled vegetables, cilantro, and hot sauce with myriad forms of pork, all on a crunchy baguette.

So I set about building my not-too-authentic-but-totally-tasty bánh mì: I quickly pickled some shredded carrots and radish by dunking them in hot rice vinegar with a pinch each of salt and sugar, then let them sit for about 20 minutes. I cut open a baguette length, and slathered it with softened butter and country paté from the grocery store. Next I drained off the shredded carrots and radish, and added them to the sandwich along with a few slices of cucumber. Finally came a generous handful of the leftover pork, a sprig of cilantro, and, of course, a squeeze of Sriracha

 

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